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After bidding farewell to February, let your thoughts drift towards the arrival of spring, the warm embrace of sunshine, and the anticipation of St. Patrick’s Day. What could be more delightful than commemorating this occasion by crafting delectable Green Velvet Cupcakes for your loved ones? With every mouthwatering bite of these enchanting homemade treats, adorned with a luscious frosting infused with Bailey’s Irish Cream, one cannot help but embrace the enchantment of Irish good fortune.
Indulge in the scrumptiousness of Green Velvet Cupcakes to commemorate St. Patrick’s Day – their delectability surpasses any pre-packaged cupcakes you could possibly encounter.
This recipe combines the richness of butter and the moisture of oil to create cupcakes that are exquisitely buttery, irresistibly moist, and delightfully fluffy. These individual-sized cupcakes possess the same delightful flavor profile as a traditional red velvet cake, with the added twist of being green in color. Elevating this dessert to new heights is the Bailey’s Irish Cream buttercream frosting, which brings a touch of sophistication. For those who prefer a non-alcoholic alternative, the cream cheese frosting is an equally excellent choice.
Once the cupcakes have been cooled down and adorned with frosting, a sprinkle of green sanding sugar or shamrock sprinkles will infuse an additional burst of festivity into these delightful green velvet cupcakes. Your loved ones and companions will truly feel as though they have stumbled upon the coveted pot of gold at the rainbow’s end!
Indulge in the exquisite delight of this cupcake recipe, crafted with the same finesse and care as my renowned red velvet cupcakes. If you have a penchant for those delectable treats, do not miss out on the opportunity to savor my equally tantalizing red velvet cake. For a whimsical twist, why not experiment with a splash of green food coloring and embark on the enchanting journey of a green velvet cake!
If you’re not a cupcake enthusiast, you may want to give my delectable Irish potato candy or Irish soda bread a try.
Flavor – The cupcakes have a zesty chocolate taste, courtesy of sour cream, buttermilk, and cocoa powder.
Texture – Damp and smooth.
Convenience – These cupcakes are easy to prepare and only need a slight increase in mixing duration.
Experience the culinary magic with a mere 18-minute cook time, while the entire journey unfolds in approximately 45 minutes, encompassing moments of cooling and frosting these delectable cupcakes.
What You’ll Need
Ingredients
Indulge in these luscious cupcakes, where the perfect harmony of chocolate and vanilla intertwine, leaving a delightful tangy essence. These delectable treats boast a medley of chocolate, vanilla, sour cream, and buttermilk, each contributing significantly to their tantalizing flavors.
For the Cupcakes:
The magical fusion of smooth butter and luscious oil guarantees that the cupcakes boast an unparalleled texture and an exquisite flavor. Opt for a premium, unsalted butter alongside vegetable or canola oil for optimal results.
Sugar: Everyday granulated sugar is all you require in this case.
Eggs: To achieve the perfect consistency, procure 3 generously proportioned eggs that have been comfortably acclimated to room temperature. Prior to embarking on the culinary journey, allow them to bask in their natural habitat for a duration of 30-45 minutes, or alternatively immerse them in a vessel of tepid water for approximately 10-15 minutes.
Vanilla essence: Utilize genuine vanilla essence of the utmost excellence. Alternatively, you can employ homemade vanilla essence.
When it comes to flour, I’ve discovered that cake flour reigns supreme. With its lower protein content, it effortlessly creates a delectably fluffy and tender crumb. Personally, I can’t resist Bob’s Red Mill as my go-to choice.
Cocoa powder: You only require a few tablespoons of unsweetened cocoa powder to incorporate a suggestion of chocolate taste.
Leavening: Baking powder and baking soda are included to provide the cupcakes with leavening.
Buttermilk: Utilize full-fat buttermilk for optimal outcomes and ensure it is at room temperature, similar to the eggs.
Sour Cream: This adds a slight additional tang and moisture to the cupcakes. Ensure that it is at the temperature of the room.
Vibrant green hue: I employed a full 1-ounce vial of liquid green food coloring, allowing for the option of gel food coloring if desired.
Opt for unsalted butter to have full control over the saltiness. Ensure that the butter is softened to room temperature, striking the perfect balance between softness and oiliness.
Powdered Sugar: Enhances the sweetness of the frosting and will seamlessly combine to create the ideal consistency.
Vanilla Essence: Utilize genuine vanilla essence of the utmost excellence. Alternatively, you may employ homemade vanilla essence.
Bailey’s Irish Cream: Indulge in a velvety elixir infused with a touch of whisky and a hint of luscious chocolate. Feel free to exclude it if you desire a non-alcoholic delight.
Heavy Cream: Just a small amount to even out the texture of the icing. As usual, at ambient temperature.
Recommended tools
Opting for a stand mixer when preparing this delightful recipe is my preference, as it entails vigorously whipping the batter for a solid 10 minutes. However, it is worth mentioning that a hand mixer can also be utilized as a suitable alternative.
This cookie scoop will release the ideal amount of batter into these muffin tins.
Utilize a pastry bag with a piping nozzle to decorate the cupcakes with frosting.
How to Make Green Velvet Cupcakes
Cupcakes made with green velvet utilize the creaming technique for blending. This leads to a robust yet tender texture of the cupcake.
Make the cupcakes:
Combine the moist elements by blending the oil, butter, and sugar harmoniously for approximately 10 minutes, until they reach a delightful and airy consistency. Incorporate the eggs individually, ensuring thorough incorporation after each addition. Finally, infuse the concoction with the essence of vanilla.
Combine the dry components by incorporating the flour, cocoa powder, baking powder, baking soda, and salt into a distinct bowl. Employ a whisk to blend them harmoniously until a unified mixture is achieved.
Blend the moist and arid components together: Incorporate half of the flour mixture into the butter/oil amalgamation. Stir until nearly merged. Introduce the buttermilk and sour cream, followed by the remaining flour mixture, and gently mix until unified. Infuse the food coloring and stir until thoroughly blended.
Prepare the delectable cupcakes: Place cupcake liners in 24 muffin cups and pour batter into each one, filling them about two-thirds full. Bake the cupcakes at a temperature of 350°F for approximately 15-18 minutes, or until a toothpick inserted into the center emerges with minimal moist crumbs. Allow the cupcakes to cool in the pan for 10 minutes before transferring them onto a wire rack for complete cooling.
Whip up the Frosting: Whisk the butter at a moderate pace until it turns velvety. Combine half of the powdered sugar and the Bailey’s, and beat them together. Introduce the rest of the powdered sugar. Gradually pour in the heavy cream, followed by increasing the mixer’s speed to medium high and continue beating until everything is well blended.
Decorate the cupcakes: I employ a circular nozzle to beautifully swirl the frosting onto the surface of every single cupcake. If you’re not particularly fond of incorporating Bailey’s into the frosting, you can experiment with either my delectable cream cheese frosting or my luscious Swiss meringue buttercream as an alternative.
Tips For Success
Ensure precise measurement of the flour by avoiding the common practice of scooping it directly from the container with the measuring cup. Instead, employ the delicate method of gently spooning the flour into the cup and then using the back of a knife to level it off. Alternatively, for even more precise outcomes, consider measuring the flour by weight.
Strain the flour and cocoa powder to eliminate any lumps. Perform this step 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.
I don’t have a pastry bag for the frosting. What are my options?
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 replacement options available?
Buttermilk and sour cream are essential to achieve a lusciously smooth and tender texture. Opting for full-fat buttermilk will yield optimal results, although low-fat can suffice if that’s the only option available.
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 one day ahead. Keep it covered and store it in the fridge until you’re ready to use it.
Frosted cupcakes can be preserved 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. Defrost them in the refrigerator overnight and then add frosting before serving.
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½ Cup (120 ml) canola oil, vegetable oil can also be utilized.
¼ Cup (57 g) unsalted butter, softened at room temperature.
1 ½ cups (300 g) refined sugar.
3 big eggs, at ambient temperature.
2 teaspoons of vanilla essence
2 ¾ cups (330 g) sifted cake flour
2 tablespoons of cocoa powder without
2 teaspoons of baking powder
½ Teaspoon of bicarbonate
1 cup (240 ml) buttermilk, at ambient
½ Cup (113 g) room temperature sour cream.
½ Teaspoon of
1 fluid ounce of green food coloring,
For The Frosting
1 ½ cups (339 g) softened unsalted butter, brought to room temperature.
4 cups (480g)
1 tsp vanilla essence.
3 Tablespoons of Ba
1-2 Tablespoons of full-fat cream,
Instructions
Make the Cupcakes
Preheat the oven to 350ºF. Arrange two 12-cup muffin pans with paper liners. Set aside.
Utilizing a handheld or stand mixer equipped with a paddle attachment, vigorously blend the oil, butter, and sugar for a duration of 10 minutes at a medium pace, until a delightful and airy consistency is achieved. Incorporate the eggs individually, allowing for approximately 20 seconds of mixing after each addition. Finally, infuse the mixture with the essence of vanilla by beating it in.
In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Stir using a whisk.
Incorporate half of the flour mixture into the butter mixture, stirring until the combination is nearly seamless. Infuse the delightful flavors of buttermilk and sour cream into the mixture, stirring until they are nearly blended. Introduce the remaining flour mixture, stirring only until a complete amalgamation is achieved. Infuse the batter with vibrant food coloring, ensuring that every inch is perfectly integrated and no visible streaks remain.
Place the muffin cups in the oven, filling them up to about ⅔ of their capacity. (You might even have some leftover batter to whip up 4 additional cupcakes!) Let the muffins bake for approximately 15 to 18 minutes, or until a wooden toothpick inserted into the center reveals just a few dry crumbs.
Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire rack to cool down completely. Frost them according to your preference.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 3 minutes.
Incorporate half of the confectioners’ sugar and a delightful dash of Baileys. Begin whipping on a gentle pace for half a minute, then escalate to a spirited medium-high velocity and whip for a splendid duration of 2 minutes.
Incorporate the remaining portion of the confectioner’s sugar. Whisk at a gentle pace for half a minute, then elevate the speed to a lively medium-high and whisk vigorously for a complete duration of two minutes.
Begin by setting the mixer to a gentle pace and gradually introduce the velvety heavy cream. Then, elevate the mixer to a spirited medium-high setting and vigorously whip until the cream melds harmoniously, approximately for a delightful span of 2 minutes.
Notes
Cake flour: I strongly suggest cake flour as it will provide the finest consistency.
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 one day ahead. Keep it covered and store it in the fridge until you’re ready to use it.
Frosted cupcakes can be preserved 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. Defrost them in the refrigerator overnight and then add frosting before serving.
With a yield of 28, the serving size of these delectable cupcakes is one. Each serving contains 323 calories, with a total fat content of 18g. Of this, 8g is saturated fat, while the remaining 8g is unsaturated fat. There is no trans fat present. Additionally, each cupcake contains 54mg of cholesterol and 123mg of sodium. In terms of carbohydrates, there are 39g, with no dietary fiber. The cupcakes have a sweet touch, as they contain 27g of sugar. Lastly, the protein content is 2g.
The convenience and courtesy of providing nutrition information is offered, with no guarantee of accuracy due to the potential variations in nutritional data. For precise and accurate nutritional information, it is recommended to utilize your preferred nutrition calculator and input the exact ingredients utilized in the recipe.
