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Moist Green Velvet Cupcakes Recipe with Easy Cream Cheese Frosting

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These moist green velvet cupcakes feature a soft crumb paired with a tangy cream cheese frosting, perfect for celebrations or everyday treats. The recipe is simple, quick, and uses pantry staples with options for natural coloring and dietary adaptations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (canola or light olive oil can be used)
  • ¾ cup (180ml) buttermilk, room temperature (or milk + vinegar substitute)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons green food coloring (gel preferred) or 1 tablespoon matcha powder
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk sugar and vegetable oil until smooth and slightly thickened, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract and green food coloring or matcha powder.
  6. Gradually add the room temperature buttermilk, mixing gently.
  7. Slowly fold the dry ingredients into the wet mixture with a spatula until just combined; lumps are okay.
  8. Spoon batter evenly into cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes, checking doneness with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting, beat cream cheese and butter together until smooth and fluffy (3-4 minutes).
  12. Gradually add powdered sugar on low speed, then increase to medium speed.
  13. Mix in vanilla extract and a pinch of salt. Adjust sweetness if needed.
  14. Once cupcakes are cool, frost generously using a piping bag or spatula.
  15. If frosting is too soft, chill for 15 minutes before frosting; if too stiff, add a splash of milk or cream.

Notes

Do not overbake to keep cupcakes moist; check with a toothpick a few minutes before timer ends. Use room temperature eggs and buttermilk for smoother batter. Fold dry ingredients gently to avoid dense cupcakes. For dairy-free, substitute cream cheese and butter with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. Frosting can be chilled if too soft or thinned with milk if too stiff. Matcha powder can replace green food coloring for natural color and flavor.

Nutrition

Keywords: green velvet cupcakes, cream cheese frosting, moist cupcakes, easy cupcake recipe, St. Patrick's Day dessert, matcha cupcakes, dairy-free frosting, gluten-free cupcakes

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