As February fades away, it’s the perfect moment to embrace thoughts of spring, sunshine, and the lively St. Patrick’s Day. How about commemorating this occasion by crafting delectable Green Velvet Cupcakes for your loved ones? These homemade cupcakes, adorned with a delightful frosting infused with Bailey’s Irish Cream, possess a magical quality that will make you truly believe in the enchanting luck of the Irish.

Indulge in the delectable delight of Green Velvet Cupcakes as you honor the spirit of St. Patrick’s Day – a truly irresistible treat that surpasses the ordinary store-bought confections.

The recipe incorporates a delightful combination of butter and oil, resulting in cupcakes that are indulgently buttery, exceptionally moist, and astonishingly light. These individual-sized cupcakes exude the exact essence of a traditional red velvet cake, with the added twist of being a captivating shade of green! Elevating this dessert to new heights is the luscious Bailey’s Irish Cream buttercream frosting. However, for those who prefer to abstain from alcohol, the cream cheese frosting serves as an equally fantastic alternative.

Once the cupcakes have been cooled and adorned with frosting, a sprinkle of green sanding sugar or shamrock sprinkles will infuse an additional burst of festivity into these tantalizing green velvet cupcakes. Your loved ones and companions will be convinced that they have stumbled upon the cherished pot of gold awaiting them at the conclusion of the enchanting rainbow!

Similar to my red velvet cupcakes, this cupcake recipe is crafted with the same finesse. Don’t miss out on the delight of my red velvet cake if you’re already a fan. For a whimsical twist, experiment with green food coloring and indulge in the enchantment of a green velvet cake!

If you’re not fond of cupcakes, you may consider trying my delectable Irish potato candy or Irish soda bread.

Flavor – The cupcakes have a zesty chocolate taste, due to the presence of sour cream, buttermilk, and cocoa powder.

Texture – Damp and smooth.

Ease – These cupcakes are easy to prepare and only need a little additional mixing time.

Time flies in the kitchen! The cook time for these delightful cupcakes is a mere 18 minutes, making the entire process a total of 45 minutes, including the time required for cooling and frosting.

What You’ll Need

Ingredients

The cupcakes dance upon the palate, a harmonious blend of luscious chocolate and delicate vanilla, adorned with a tantalizing hint of tanginess that gracefully lingers. Within their divine composition, chocolate, vanilla, sour cream, and buttermilk converge, each contributing its vital essence to the symphony of flavors, ensuring a truly delightful experience for the senses.

For the Cupcakes:

Embrace the harmony of butter and oil, for it guarantees the cupcakes to possess an exquisite texture and unparalleled flavor. Opt for vegetable or canola oil, accompanied by a premium unsalted butter.

Sugar: Everyday granulated sugar is all you require in this situation.

For the perfect addition to your recipe, gather 3 generously-sized eggs, preferably at a cozy room temperature. Allow them to rest gracefully for approximately 30-45 minutes before commencing your culinary adventure, or if time is of the essence, immerse them in a bath of gently warm water for a delightful 10-15 minutes.

Vanilla essence: Utilize authentic vanilla essence of the utmost excellence. Alternatively, you can utilize self-made vanilla essence.

When it comes to flour, I personally prefer cake flour due to its lower protein content, resulting in a delightfully soft and lighter crumb. Bob’s Red Mill happens to be my absolute favorite brand.

Cocoa powder: You only need a few tablespoons of unsweetened cocoa powder to incorporate a touch of chocolate taste.

Leavening: Baking powder and baking soda are included to provide the cupcakes with elevation.

Buttermilk: Opt for full-fat buttermilk to achieve optimal outcomes and ensure that it is at room temperature, similar to the eggs.

Sour Cream: This contributes a slight additional tartness and moisture to the cupcakes. Ensure that it is at a moderate temperature.

For a vibrant touch, I incorporated a full ounce of liquid green food coloring into the mixture. If you prefer, you can opt for gel food coloring instead.

For the Frosting:

Opt for unsalted butter to have control over salt levels. Ensure the butter is softened to room temperature – perfectly soft without any greasiness.

Powdered Sugar: Enhances the sweetness of the frosting and will seamlessly integrate to create the ideal consistency.

Vanilla Essence: Utilize genuine vanilla essence of the utmost quality. Alternatively, you may employ homemade vanilla essence.

Bailey’s Irish Cream: Indulge in the velvety essence of this spirit, delicately infused with a touch of whisky and a hint of luscious chocolate. Opt for a non-alcoholic version if desired.

Heavy Cream: Just a small amount to make the frosting’s texture smoother. As usual, make sure it is at room temperature.

Recommended tools

In order to achieve the perfect consistency, I prefer utilizing a stand mixer for this particular recipe, as it demands a rigorous 10-minute batter beating. However, a hand mixer can also be employed.

This cookie scoop will release the ideal amount of batter into these muffin tins.

Utilize a pastry bag with a piping nozzle to ice the cupcakes.

How to Make Green Velvet Cupcakes

Emerald velvet cupcakes utilize the creaming technique for blending. This leads to a robust yet tender cupcake consistency.

Make the cupcakes:

Blend the moist elements: Commence by amalgamating the oil, butter, and sugar, allowing them to intertwine for approximately 10 minutes until they achieve a delightful, airy consistency. Gradually introduce the eggs, ensuring thorough integration after each addition. Subsequently, incorporate the essence of vanilla into the mixture.

Combine the dry elements by introducing the flour, cocoa powder, baking powder, baking soda, and salt into a distinct bowl. Employ a whisk to blend them harmoniously until a seamless integration is achieved.

Blend the moist and arid elements together: Incorporate a portion of the flour mixture into the amalgamation of butter and oil. Stir until the fusion is nearly complete. Introduce the buttermilk and sour cream, and then incorporate the remaining flour mixture, stirring until a gentle fusion is achieved. Infuse the food coloring and blend until a complete amalgamation is achieved.

Prepare the cupcakes: Arrange 24 muffin cups with enchanting cupcake liners and generously fill each one up to ⅔ with the magical batter. Allow the cupcakes to work their magic in a 350°F oven for approximately 15-18 minutes. Keep an eye out until a toothpick, when inserted into the center, emerges adorned with only a few tantalizingly moist crumbs. Afterward, let the cupcakes bask in their glory within the pan for a delightful 10 minutes before gracefully relocating them to a wire rack to experience the ultimate cool-down.

Make the cupcakes by following the recipe and baking them in the oven until they are golden brown and a toothpick inserted into the center comes out clean.

Whip up the Frosting: Whip the butter until it becomes lusciously creamy on a medium speed. Introduce a generous portion of confectioners’ sugar and a splash of Bailey’s to create a harmonious blend. Continue to beat until smooth before incorporating the remaining confectioners’ sugar. Gently pour in the heavy cream while maintaining a slow pace, then elevate the mixer to a medium-high speed and beat until all the ingredients meld into a heavenly fusion.

Decorate the cupcakes: I employ a circular nozzle to delicately swirl the frosting onto the surface of every cupcake. If you’re not particularly fond of incorporating Bailey’s into the frosting, why not experiment with my luscious cream cheese frosting or opt for the indulgent Swiss meringue buttercream as an alternative.

Tips For Success

Ensure precise flour measurement by refraining from scooping it directly from the container using a measuring cup. Instead, delicately spoon the flour into the cup and even it out using the back of a knife. Alternatively, opt for weight measurements to attain utmost accuracy in your results.

Strain the flour and cocoa powder to eliminate any lumps. Perform this task after they have been measured.

The amount of food coloring is up to you! I used 1-once liquid food coloring. Feel free to use less or more.

Recipe FAQs

I don’t have a pasty bag for the frosting. What can I do?Output: I don’t possess a pastry bag for the icing. What are my alternatives?

Either use a gallon-sized plastic bag with a corner cut off to pipe the frosting, or spread it using a flat knife.

Do I need to utilize buttermilk and sour cream or are there alternative options available?

For achieving a luscious, silky consistency, both buttermilk and sour cream are essential. While full-fat buttermilk yields optimal results, feel free to use low-fat as a substitute if it’s your only option.

Storage & Freezing

The cupcakes can be prepared one day in advance. Keep them covered and store them at room temperature.

The icing can also be prepared 1 day beforehand. Keep it covered and store it in the fridge until you are ready to use it.

Frosted cupcakes can be kept in a sealed container for a maximum of 3 days in the fridge.

Cupcakes without frosting can be stored in the freezer for a maximum of 3 months. Allow them to defrost in the refrigerator overnight and apply frosting before serving.

Storage & Freezing refers to the process of preserving food or other perishable items in a controlled environment to maintain their freshness and quality, preventing spoilage or degradation.

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Ingredients

For the Cupcakes

½ Cup (120 ml) canola oil, vegetable oil can also be utilized.

¼ Cup (57 g) of unsalted butter, brought to room temperature and softened.

1 ½ cups (300 g) refined sugar.

3 sizable eggs, at ambient temperature.

2 spoons of vanilla essence.

2 ¾ cups (330 g) sifted cake flour.

2 tablespoons of cocoa powder without any added sugar.

2 tsp baking powder.

½ Tsp baking soda.

1 cup (240 ml) buttermilk, at the temperature of the surrounding environment.

½ Cup (113 g) sour cream, at ambient temperature.

½ Teaspoon of salt.

1 fluid ounce of green food coloring, 1 bottle.

For The Frosting

1 ½ cups (339 g) of unsalted butter, brought to room temperature and softened.

4 cups (480g) powdered sugar.

1 teaspoon of vanilla essence.

3 Tablespoons Baileys® Irish Cream.

1-2 Tablespoons of thick cream, at ambient temperature.

Instructions

Make the Cupcakes

Preheat the oven to 350ºF. Arrange two 12-cup muffin pans with paper liners. Set aside.

Using a handheld or stand mixer equipped with a paddle attachment, vigorously blend the oil, butter, and sugar for a delightful 10 minutes at a medium pace, resulting in a heavenly, airy texture. Gently incorporate the eggs, adding them one by one, and allowing a brief 20-second mix after each addition. Finally, infuse the mixture with the essence of vanilla, harmonizing all the flavors together.

In a different bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Stir using a whisk.

Incorporate half of the flour concoction into the delightful butter mixture, stirring until an almost harmonious blend is achieved. Introduce the luscious buttermilk and sour cream, and continue mixing until the amalgamation is nearly complete. Gradually add the remaining flour mixture, stirring just until a fully united composition is achieved. Infuse the batter with vibrant food coloring, ensuring a flawless integration and the elimination of any trace of streaks.

Load the muffin cups up to ⅔ of their capacity, leaving a possibility of having excess batter to whip up an additional 4 cupcakes. Put them in the oven and let them bake for a delightful 15-18 minutes, or until a wooden toothpick, when inserted into the core, emerges with just a few dry crumbs.

Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to cool down completely. Add frosting according to your preference.

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.

Combine half of the powdered sugar and Baileys, then beat on low for half a minute before switching to a vigorous medium-high speed and beating for a solid 120 seconds.

Add the rest of the confectioner’s sugar. Whisk gently for half a minute, then elevate the speed to a delightful medium-high and whisk for a magnificent two minutes.

Begin by activating the mixer at a gentle pace, then gradually introduce the velvety heavy cream. Elevate the mixer’s speed to a spirited medium-high and vigorously whip until the cream integrates harmoniously, which typically takes approximately 2 minutes.

Notes

Cake flour: I strongly suggest using cake flour as it will provide the finest 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 can substitute additional heavy cream if desired.

These cupcakes also go well with cream cheese icing.

Make Ahead Tip:

The cupcakes can be prepared one day in advance. Keep them covered and store them at room temperature.

The icing can also be prepared 1 day beforehand. Keep it covered and store it in the fridge until you are ready to use it.

Frosted cupcakes can be kept in a sealed container for a maximum of 3 days in the fridge.

Cupcakes without frosting can be stored in the freezer for a maximum of 3 months. Allow them to defrost in the refrigerator overnight and apply frosting before serving.

Nutrition Information:

Yield: 28 delectable cupcakes that will leave you craving for more. Each cupcake is a perfect serving size, providing you with a delightful treat. Indulge in the rich flavors while knowing that each cupcake contains the following nutritional information: Calories: 323, Total Fat: 18g, Saturated Fat: 8g, Trans Fat: 0g, Unsaturated Fat: 8g, Cholesterol: 54mg, Sodium: 123mg, Carbohydrates: 39g, Fiber: 0g, Sugar: 27g, Protein: 2g.

Green Velvet Cupcakes

What You’ll Need

Ingredients

For the Cupcakes:

For the Frosting:

Recommended tools

How to Make Green Velvet Cupcakes

Make the cupcakes:

Tips For Success

Recipe FAQs

Storage & Freezing

Ingredients

For the Cupcakes

For The Frosting

Instructions

Make the Cupcakes

Make the Frosting

Notes

Make Ahead Tip:

Nutrition Information:

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