Green Velvet Cupcakes

Deliciously moist and fluffy cupcakes with a unique green twist on the classic red velvet, perfect for any occasion.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Batter

2 cups All-purpose flour provides the structure for these delightful cupcakes.
1 cup Granulated sugar adds sweetness and helps with moisture retention.
1 tbsp Cocoa powder just a touch gives a subtle depth that balances the green hue.
1 tsp Baking soda ensures your cupcakes rise to fluffy perfection.
1/2 tsp Salt enhances the flavors and brings out the sweetness.
1 cup Buttermilk adds tenderness and a hint of tang; regular milk can be used as a substitute.
1/2 cup Vegetable oil keeps the cupcakes moist and rich; feel free to swap it with melted coconut oil for a tropical twist!
2 large Eggs bind everything together while adding richness.
1 tbsp Green food coloring this is what makes them 'green velvet'; use gel for vibrant color without altering texture.
1 tsp Vanilla extract infuses warmth and enhances all the other flavors.

For the Frosting

8 oz Cream cheese gives a rich, tangy base for frosting; it’s essential for that classic flavor!
1/2 cup Butter adds creaminess and helps achieve a smooth texture in your frosting.
2 cups Powdered sugar sweetens without grittiness, creating that perfect fluffy finish.
1 tsp Vanilla extract just like in the batter, it brings everything together beautifully!

Method

Baking the Cupcakes

Preheat your oven to 350°F (175°C).
Line a cupcake pan with colorful liners.
Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt until evenly blended.
Cream together butter and sugar until light and fluffy using an electric mixer on medium speed for about 3-4 minutes.
Add eggs one at a time, mixing well after each addition.
Stir in buttermilk and vanilla extract gently.
Incorporate the dry ingredients gradually, alternating with the green food coloring until just combined.
Spoon the batter into prepared liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before transferring cupcakes to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These cupcakes are perfect for any occasion and are sure to impress your guests.

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