Description
These Green Velvet Cupcakes with Cream Cheese Frosting offer a vibrant twist on a classic favorite. Emerald green cupcakes with a moist, tender crumb are filled with gold sprinkles for a delightful surprise and topped with a smooth, creamy cream cheese frosting. Perfect for festive occasions or any time you want a delicious and visually stunning treat.
Ingredients
Cake Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon leaf green gel food coloring (AmeriColor recommended)
- Gold sprinkles (optional, for filling)
Frosting Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your cupcake pans with baking cups and lightly spray them to prevent sticking.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until just combined, about 15 seconds.
- Prepare Wet Ingredients: In a separate small bowl, whisk together the vegetable oil, buttermilk, eggs, white vinegar, vanilla extract, and green gel food coloring until evenly combined and the color is uniform. Set aside.
- Incorporate Butter: Add the softened butter to the flour mixture. Beat on medium speed for 30-45 seconds until the mixture resembles wet sand and the butter pieces are very small.
- Combine Wet and Dry Ingredients: Scrape down the sides of the bowl, then add the wet green mixture to the flour and butter blend. Mix on medium speed for about one minute, stopping halfway through to scrape the bowl to ensure everything is well combined.
- Fill Cupcake Tins: Evenly distribute the batter among the 16 cupcake liners, filling each no more than halfway to avoid overflow during baking.
- Bake: Place the cupcake pans in the preheated oven and bake for 18-20 minutes. The cupcakes are done when they spring back lightly when touched or a toothpick inserted into the center comes out clean.
- Cool and Fill: Allow the cupcakes to cool to room temperature. Using a piping tip or spoon, carefully remove a small section from the center of each cupcake, fill the hollow with gold sprinkles, and replace the removed piece to cover the hole.
- Prepare Frosting: Beat the softened butter on medium-high speed for about 5 minutes until light and fluffy. Add the cream cheese and beat until smooth and fully combined.
- Add Sugar and Finish Frosting: Gradually add the powdered sugar, mixing thoroughly after each addition, until the frosting is smooth, creamy, and spreadable.
- Frost Cupcakes: Using a piping bag, frost each cupcake generously. Garnish with additional sprinkles if desired and serve.
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure smooth frosting.
- Do not overfill cupcake liners to prevent overflow during baking.
- Use gel food coloring for vibrant color without altering the batter consistency.
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
