These Homemade Green Velvet Cupcakes are such a fun way to celebrate St. Patrick's Day! Made exactly like red velvet cake, only in cupcake form and green!
Prep Time 25 minutesminutes
Cook Time 18 minutesminutes
Total Time 43 minutesminutes
Servings 28
Ingredients
For the Cupcakes
½cup(120ml)canola oil, or vegetable oil
¼cup(57g)unsalted butter, softened to room temperature
1 ½cups(339g)unsalted butter, softened to room temperature
4cups(480g)confectioners’ sugar
1teaspoonvanilla extract
3TablespoonsBaileys® Irish Cream
1-2Tablespoonsheavy cream, at room temperature
Instructions
Make the Cupcakes
Preheat the oven to 350ºF. Line two 12-cup muffin pans with paper liners. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat together the oil, butter, and sugar for 10 minutes on medium speed, until light and fluffy. Add the eggs, one at a time, mixing for about 20 seconds after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.
Add half the flour mixture to the butter mixture and mix until almost combined. Add the buttermilk and sour cream. Mix until almost combined. Add the remaining flour mixture and mix just until fully combined. Mix in the food coloring until fully incorporated and no streaks remain in the batter.
Fill the prepared muffin cups ⅔ full. (There may be enough batter leftover to make 4 extra cupcakes.) Bake for 15-18 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Make the Frosting
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
Add half the confectioners’ sugar and Baileys. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add the remaining confectioner's sugar. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Turn the mixer on low speed and slowly add heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 2 minutes.
Notes
Cake flour: I highly recommend cake flour as it's going to give the best texture.
Buttermilk & sour cream: Both are required for this recipe. There are no substitutions that will offer the same moist, velvety results.
Baileys® Irish Cream: You may use more heavy cream instead.