St. Patrick’s Day Cupcakes with Green Food Coloring and Cream Cheese Frosting Recipe

Introduction

Celebrate St. Patrick’s Day with these festive green cupcakes topped with creamy cream cheese frosting and colorful sprinkles. They’re moist, fluffy, and perfectly sweet for any gathering.

Ingredients

• 2½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder (I used Nestle Toll House 100% cocoa)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (room temperature)
• ¼ cup vegetable oil
• 1⅓ cups granulated sugar
• 2 large eggs (room temperature)
• 1½ teaspoons vanilla extract
• 1 tablespoon green liquid food coloring
• 1 teaspoon white vinegar
• 1 cup buttermilk (room temperature)
• 24 white paper cupcake liners
• 8 ounces cream cheese (room temperature)
• ½ cup unsalted butter (room temperature)
• 2 tablespoons heavy cream
• ¾ teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups powdered sugar (sifted)
• Festive sprinkles (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F. Line 2 (12-cup) standard muffin pans with cupcake liners and set aside.
2. Step 2: In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
3. Step 3: In a large bowl, beat the butter, vegetable oil, and granulated sugar with a handheld mixer on medium speed for 1 to 2 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Mix in the vanilla extract, green food coloring, and white vinegar until smooth, about 1 to 2 minutes.
6. Step 6: Alternate adding the dry ingredients and buttermilk in thirds: start with ⅓ dry ingredients, beat on low 30 seconds, then ½ buttermilk, beat 30 seconds; repeat with the second ⅓ dry, remaining ½ buttermilk, and last ⅓ dry. Mix each addition just until combined to avoid dense cupcakes.
7. Step 7: Fill each cupcake liner two-thirds full with batter. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Cool cupcakes in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Step 9: While cupcakes bake, prepare the frosting by beating cream cheese and butter in a medium bowl with a handheld mixer on medium speed for 2 to 3 minutes until smooth and fluffy.
10. Step 10: Add heavy cream, vanilla extract, and salt. Beat until fully combined.
11. Step 11: Gradually add sifted powdered sugar, half a cup at a time, beating on low until thick and smooth.
12. Step 12: Frost cooled cupcakes with cream cheese frosting and garnish with festive sprinkles.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and frosting.
• For a natural green color, substitute green food coloring with spinach or matcha powder, adjusting quantities as needed.
• Try adding a drop of peppermint extract to the frosting for a refreshing twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. You can also freeze unfrosted cupcakes in a sealed container for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using.

How do I make the frosting less sweet?

Reduce the powdered sugar slightly or increase the cream cheese and butter ratio for a tangier, creamier frosting with less sweetness.

St. Patrick’s Day Cupcakes with Green Food Coloring and Cream Cheese Frosting Recipe

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4.8 from 113 reviews

Celebrate St. Patrick’s Day with these moist and festive green cupcakes, perfectly paired with a creamy homemade cream cheese frosting and decorated with fun sprinkles to add a cheerful touch.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 2½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder (I used Nestle Toll House 100% cocoa)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• ¼ cup vegetable oil
• 1⅓ cups granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1 tablespoon green liquid food coloring
• 1 teaspoon white vinegar
• 1 cup buttermilk, room temperature
• 24 white paper cupcake liners

Frosting

• 8 ounces cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 2 tablespoons heavy cream
• ¾ teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups powdered sugar, sifted
• Festive sprinkles, for garnish

Instructions

1. Preheat the oven: Set your oven to 350°F and line two 12-cup muffin pans with white paper cupcake liners. This ensures the cupcakes bake evenly and are easy to remove.
2. Combine dry ingredients: In a small mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until fully mixed.
3. Cream wet ingredients: In a large mixing bowl, use a handheld mixer on medium speed to beat together the room temperature unsalted butter, vegetable oil, and granulated sugar for 1-2 minutes until the mixture is light and fluffy.
4. Add eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
5. Mix flavorings and color: Add vanilla extract, green liquid food coloring, and white vinegar to the butter mixture and beat just until smooth, about 1-2 minutes.
6. Alternate dry and buttermilk additions: Gradually add the dry ingredients and buttermilk in alternating portions — start with ⅓ of the dry mixture, beat on low for 30 seconds, then add half the buttermilk and beat again, followed by another ⅓ of dry ingredients, remaining buttermilk, and finally the last ⅓ of dry ingredients. Mix each addition just until incorporated to keep cupcakes tender.
7. Fill cupcake liners: Spoon the batter into the paper liners filling each about two-thirds full to allow room for rising.
8. Bake cupcakes: Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. Prepare frosting: While cupcakes bake, beat room temperature cream cheese and unsalted butter together on medium speed for 2-3 minutes until smooth and fluffy.
10. Add remaining frosting ingredients: Mix in heavy cream, vanilla extract, and salt until combined, then gradually add sifted powdered sugar ½ cup at a time, beating on low until thick and smooth.
11. Frost cupcakes: Once cupcakes are completely cooled, generously frost each one with the cream cheese frosting.
12. Garnish: Decorate with festive sprinkles for a fun celebratory look perfect for St. Patrick’s Day.

Notes

• Use room temperature ingredients like eggs, butter, and buttermilk to ensure a smooth batter and even cooking.
• Be careful not to overmix the batter once dry and wet ingredients are combined; overmixing leads to dense cupcakes.
• If you prefer, substitute green gel food coloring for a more vibrant color without altering batter consistency.
• The white vinegar in the batter reacts with baking soda to give cupcakes a tender crumb and help rise.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding of the cream cheese frosting.

Keywords: St. Patrick’s Day cupcakes, green cupcakes, cream cheese frosting, festive cupcakes, holiday desserts