Green Velvet Cupcakes
Deliciously moist and fluffy green vanilla cupcakes topped with a cream cheese frosting and Christmas sprinkles!
Servings: 12 - 14 cupcakes
Calories: 535kcal
Ingredients
For the Cupcakes
- 1 ½ cups (187g) cake flour*
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter melted
- ½ cup (120g) Greek style yoghurt
- 1 teaspoon distilled white vinegar
- Green food colouring
For the Cream Cheese Frosting
- 1 cup (225g) cream cheese softened
- ½ cup (115g) unsalted butter softened
- 5 cups (625g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined.
- Mix in the vinegar, and green food colouring until you reach your desired colour. Fold in the dry ingredients. Add more colouring if needed.
- Divide the batter evenly between the muffin cups, filling only 2/3 full.
- Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting
- Using a handheld or stand mixer, beat together the cream cheese and butter until smooth and creamy. Beat in the icing sugar until smooth and spreadable, then beat in the vanilla.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes, or use a knife to frost like pictured. Decorate with sprinkles, or cupcake crumbs!
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.