MidKnight Snacks: green velvet cupcakes
Topped with cream cheese frosting and green sprinkles
March 24, 2021
With the month of green (March) slowly coming to an end, I made green velvet cupcakes for the first time ever for St. Patrick’s Day, inspired by this recipe from Pinterest. With not a lot of baking skills whatsoever, this recipe was pretty easy and delicious. I really like how the author includes details like how long the cupcakes last and how to make her frosting taste the best.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 tbsp. cocoa powder
- 1 tsp. salt
- 1 tsp. baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 tbsp. vinegar
- 1 tsp. vanilla
- Green food coloring
For the frosting:
- 1 package of softened cream cheese
- 1/4 cup softened butter
- 1 tsp. vanilla extract
- 1 bag powdered sugar (a two pound bag works best)
- Milk as needed
Instructions
For the cupcakes:
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Preheat your oven to 350° and grease your cake pans or muffin pans, whatever your using to make this recipe.
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Whisk your eggs in a medium bowl. Add in remaining liquid ingredients. Whisk until combined, then stir in the food coloring until you reach your desired shade.
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Mix dry ingredients in a separate bowl.
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Combine wet and dry ingredients, mixing until well-combined.
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Pour the batter into cake or cupcake pans. If you are making cupcakes, I recommend using an ice cream scooper to make sure batter is evenly distributed.
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Baking times will vary based on what you are using. For one 8″ cake pan, it takes about 22 minutes. Regular-sized cupcakes take around 16 minutes and mini cupcakes about 13 minutes.
For the frosting:
- Cream together cream cheese, butter and vanilla in a bowl.
- Gradually mix in powdered sugar until smooth.
- Add in milk as needed to reach consistency of your choice.
- Frost the cupcakes (you can chill leftover frosting in the fridge).
I had so much leftover batter and frosting that I used it to make a cake. I also used a sandwich bag for the frosting and it took me a few cupcakes to get the hang of it overall. After I added the frosting to the top of the cupcakes, I put them in the refrigerator for a bit and I think they tasted better that way. I didn’t use the full bottle of food coloring because I didn’t want them to be too dark but I think I will next time, just to try it out.
I’d definitely make these again. Even after making these successfully the first time, I know what to do next time to make them better. My family and friends loved it and I highly recommend this recipe, whether for personal use or just for a fun night with family.