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Green Velvet Cupcakes with Cream Cheese Frosting Recipe

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Green Velvet Cupcakes Delight offers a vibrant twist on the classic red velvet with a rich cocoa base colored to a striking green hue. These moist cupcakes are perfectly complemented by a smooth and creamy cream cheese frosting, making them ideal for festive occasions or any celebration that calls for a fun and flavorful dessert.

Ingredients

Cupcakes

  • 1 1/3 Cups Cake Flour
  • 2 Tbsp Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 cup Butter (softened)
  • 1 cup Granulated Sugar
  • 1/4 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • Green Gel Food Coloring (about 2 tsp)
  • 2/3 Cup Buttermilk

Frosting

  • 2 pkgs Cream Cheese (8 oz each – softened)
  • 1/2 cup Unsalted Butter (softened)
  • 6 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F to ensure it’s at the right temperature for baking the cupcakes.
  2. Prepare Muffin Tins: Line 16 muffin tins with cupcake liners to prevent sticking and for easy cleanup.
  3. Mix Dry Ingredients: In a mixing bowl, combine cake flour, cocoa powder, baking soda, and salt thoroughly.
  4. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat softened butter and granulated sugar together for about one minute until the mixture is smooth and creamy.
  5. Add Wet Ingredients: Incorporate vegetable oil, egg yolks (reserving the whites), and vanilla extract into the butter and sugar mixture, mixing until combined. scrape down the bowl edges with a spatula for even mixing.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture and buttermilk into the wet ingredients, mixing carefully until a uniform batter forms.
  7. Add Color: Mix in approximately 2 teaspoons of green gel food coloring, adjusting until the desired vibrant green color is achieved.
  8. Beat Egg Whites: In a separate bowl, whisk the reserved egg whites until they form light, fluffy peaks.
  9. Fold Egg Whites: Gently fold the beaten egg whites into the batter to maintain airiness without over mixing.
  10. Fill Cupcake Liners: Evenly distribute the batter into the 16 lined muffin cups.
  11. Bake: Bake for 15-18 minutes until a toothpick inserted in the center comes out clean, indicating the cupcakes are cooked through.
  12. Cool Cupcakes: Transfer baked cupcakes to a wire rack and allow them to cool completely before frosting.
  13. Prepare Frosting: Beat the softened cream cheese in a large bowl until smooth, then add softened unsalted butter and blend until creamy.
  14. Add Powdered Sugar: Incorporate powdered sugar gradually, about one cup at a time, mixing well after each addition until frosting is thick and smooth.
  15. Flavor Frosting: Mix in vanilla extract for enhanced flavor.
  16. Frost Cupcakes: Top each cooled cupcake with the cream cheese frosting, spreading evenly or piping as desired.
  17. Serve and Enjoy: Serve immediately or refrigerate until ready to enjoy the delicious green velvet cupcakes.

Notes

  • Be sure not to over mix the batter after folding in the egg whites to maintain cupcake fluffiness.
  • Use gel food coloring for the most vibrant green without altering the batter’s consistency.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store frosted cupcakes in the refrigerator for up to 3 days.
  • Room temperature the cupcakes before serving for best flavor and texture.

Find it online: https://lauracooks.com/green-velvet-cupcakes-with-cream-cheese-frosting-recipe/