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Moist Green Velvet Cupcakes with Cream Cheese Frosting

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These Moist Green Velvet Cupcakes feature a tender, moist crumb with a subtle cocoa undertone, topped with a smooth and tangy homemade cream cheese frosting. Perfect for festive occasions or a quick sweet treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2/3 cup (160ml) buttermilk (or 2/3 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon green food coloring (liquid or gel)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the egg and beat until fully incorporated, scraping the sides if needed.
  5. In a separate bowl, mix the buttermilk with vanilla extract and green food coloring until blended.
  6. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, starting and ending with dry ingredients. Beat gently on low speed after each addition until just combined and smooth. Do not overmix.
  7. Spoon the batter evenly into the cupcake liners, filling about 2/3 full.
  8. Bake on the middle rack for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and salt. Beat until fluffy and spreadable.
  11. Frost the cooled cupcakes using a spatula or piping bag. Refrigerate if not serving immediately and bring to room temperature before serving.

Notes

Do not overmix the batter to keep cupcakes tender. Use room temperature ingredients for best results. If frosting is too soft, chill for 15 minutes before spreading. For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use coconut milk-based buttermilk substitute. Adjust green food coloring to achieve desired hue. Avoid opening oven door early to prevent sinking.

Nutrition

Keywords: green velvet cupcakes, cream cheese frosting, moist cupcakes, easy cupcake recipe, St. Patrick's Day dessert, homemade frosting

Find it online: https://pokirecipes.com/moist-green-velvet-cupcakes-recipe-easy-homemade-cream-cheese-frosting-guide/