Green Velvet Cupcakes

Cooling rack full of green cupcakes with whipped cream cheese frosting piped on top.

Green Velvet Cupcakes are just like the red ones, only green! Perfect for St. Patrick's Day cupcakes! They're velvety soft and moist with a hint of cocoa.

Author Amber Brady

Prep Time 15

Cook Time 20

Total Time 35

Yields cupcakes

Ingredients

1 ¾ cups (210 g) all-purpose flour
4 Tablespoons (40 g) cornstarch
2 Tablespoons (10 g) unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, room temperature
1 ½ cups (300 g) granulated sugar
2 large eggs, room temperature
1 cup (237 ml) buttermilk, room temperature - see notes
¼ cup (59 ml) oil, (canola/vegetable)
1 ounce (2 Tablespoons) green food coloring, liquid coloring, not gel
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper cupcake liners. Set aside.
Sift the flour, corn starch, cocoa powder, baking powder, and salt, TWICE, with a fine mesh sieve. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy and pale. Add eggs one at a time, mixing completely between each addition.
Add the buttermilk, oil, liquid green food coloring, and vanilla. Mix until combined. Scrape bowl.
Add the dry ingredients to the wet ingredients in mixer. Mix until just combined. Do not over-mix! Use a #24 scoop to divide batter into cups 2/3 full. Will make 20 cupcakes.
Bake at 350˚F for 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the cake springs back when touched. Allow to cool completely before frosting. I used my Whipped Cream Cheese Frosting recipe.

Notes

Homemade Buttermilk: Add 1 Tablespoon of distilled white vinegar or lemon juice to a measuring cup. Pour regular milk to reach the 1 cup line. Stir and let it sit for 5-10 minutes before using it.
To store frosted cupcakes: Place the frosted cupcakes inside of an airtight container. Store in the refrigerator for up to 3-5 days. Remove leftover cupcakes from fridge 20-30 minutes before serving to take the chill off the cake.
To store unfrosted cupcakes: Place unfrosted cupcakes inside of an airtight container and store at room temperature for up to 1 week.
To freeze unfrosted cupcakes: Wrap in plastic wrap (in groups of up to 6, or individually) inside of an airtight container or freezer bag for up to 2 months. Defrost at room temperature.
To freeze frosted cupcakes: Partially freeze cupcakes until firm enough to wrap individually. Then place in an airtight container to freeze completely. Remove plastic wrap and thaw in the fridge overnight or at room temperature for 1-2 hours.

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