I got so excited to make this Green Velvet Cupcakes Recipe because it makes the most perfect Saint Patrick’s Day cupcakes and if that’s not the luckiest thing ever, I don’t know what luck is! LOL!
If you’re totally into this, but you also need some other St. Patrick’s day themed food, be sure to check out these 10+ radical rainbow recipes. There’s so much fun to be had in a variety of colors.
Buuuut, back to the color of the hour and these adorable cupcakes for St. Paddy’s Day. Do you think you might need a little luck to make these?
I say, “No”. These clover cupcakes require very little luck or skill. They just need an ability to read a recipe and you’re off to the oven just in time for March 15!
Tips to Make Green Velvet Cupcakes Recipe:
Since they’re so easy, I just want to make sure you really understand how to make this cake recipe as easy on yourself as possible. So, here’s some fun tips and tricks I found to make turning cupcake baking into a no-brainer.
- Don’t just line your muffin tins. Also spray them (with the liners in place) lightly with cooking spray. But don’t do this spraying when you preheat your oven to 350 degrees–wait until you’re just about to put the cupcake batter in the muffin tins, that way the oil doesn’t pool in the liners or soak through.
- Use an electric mixer–a hand mixer or a stand mixer, either will do–to combine your cake mix together. This is going to be so much more efficient. If you don’t have one, use a whisk. Your goal is to break up all the bits of cake mix and not leave any lumps.
- Ran out of milk? Don’t panic! You can use sour cream or even cream cheese instead!
- Making buttercream is easier than you might think. Just mix up your butter and powdered sugar in a medium bowl–then add your green color. If you add the colorant first, it will be “lumpy” and uneven. So, wait.
- Never fill your cupcake tins more than 2/3 full. That’s just too much and they’re sure to overflow and then they stick to the tin. Just don’t do it.
- When checking for doneness, use a toothpick and poke the centermost cupcake. That way you’re testing the one cupcake that is most likely to be raw.
- Don’t over-mix your cupcake batter. Just use the medium speed and whip it for long enough that the liquid and dry bits are combined. But the more you whip it, the less fluffy your cake mix cupcakes will be.
- Add 2 tablespoons of sour cream if you want a more moist cupcake. I usually don’t have a problem with moistness, but that’s a personal opinion and you can totally add this one ingredient and make a whole different cupcake.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Green Velvet Cupcakes Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making St. Patrick Day Cupcakes at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Chicken and Sausage Sheet Pan Dinner
Starch Side: Parmesan Steak Fries with Ranch
Refreshing Drink: Green Apple Mocktail
Best Cupcake Recipes:
Once you make this Shamrock Cupcakes Recipe, you’ll see how making a cupcake that’s light, fluffy, and fun is, well, easy as pie. So, I pulled together some of the best and most tasty cupcake recipes just for you.
More St. Patrick’s Day Recipes:
Oh, you were just here for the St. Patrick’s Day dessert action? Oh, well, I totally respect that, which is why I pulled together this awesome set of yummy recipes just perfect for you party!
For the cupcakes:
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp high-quality cocoa powder
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- ½ cup milk
- 1 egg, room temperature
- 1 tsp white vinegar
- ½ tsp green gel food coloring
For the buttercream:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 cups confectioners’ sugar
- 1-2 tbsp milk
- 3-4 oz. green rolling fondant
- ¼ cup golden and white pearl sprinkles
- Preheat your oven to 350 degrees and line a muffin tin liners. Set aside.
- Sift together flour, baking soda, salt and cocoa powder.
- Cream together sugar and oil in a second bowl.
- Add milk and egg and stir to combine.
- Mix in white vinegar.
- Add in dry ingredients into wet ingredients in 1/3 increments, stirring between each increment.
- Add gel food coloring and stir until batter is consistently colored throughout.
- Fill muffing tins about 2/3 of the way.
- Bake for 20 to 22 minutes. Allow cupcakes to cool completely on a wire rack before decorating.
- To make the buttercream, cream together all ingredients until semi-stiff peaks form.
- Scoop frosting into a decorating bag with a star tip and frost each cupcake.
- To shape your green fondant into St. Patrick’s clovers, roll out 6 balls, about half of an inch around.
- Press two balls together, pinching one end to form a point on one end, making a heart shape. Repeat with two more balls.
- Press together three fondant hearts, points together.
- Repeat until you have enough clovers for each of the cupcakes.
- Place a clover on each cupcake.
- Garnish each cupcake with pearl sprinkles and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 20gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 19mgSodium: 171mgCarbohydrates: 54gFiber: 0gSugar: 40gProtein: 2g