Get in the St. Patrick’s Day spirit with these yummy Green Velvet St. Patrick’s Day Cupcakes topped with Cream Cheese Frosting.
St. Patrick’s Day Cupcakes
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Don’t you wish there really was a pot of gold at the end of each rainbow? Well, these rich and fluffy Green Velvet St. Patrick’s Day Cupcakes with the best cream cheese frosting and a chocolate gold coin on top come close enough!
Holidays have become so much more fun now that we have kids and our three year old is starting to understand what’s going on. I never really did much for St. Patrick’s Day except for wear green but that’s going to change! We’re going green on everything on the 17th!
I bought Lucky Charms last week and while Carly had never had them, she was super excited about the colorful box. The weekend before, two of her friends had birthday parties and when she found the Lucky Charms in the grocery bag I brought in, she starting singing happy birthday to herself and said it was a present. The next day, I let her try it and of course she loved the cereal marshmallows. Hmmm, I wonder where she got that from!?
And it’s no surprise, Carly was a big fan of these cupcakes, particularly the frosting. After she licked all the frosting off she asked for more.
Not only is the frosting amazing, but the cake is too! It’s just like classic red velvet cake with the vanilla extract and little bit of cocoa powder but with green food coloring instead of red.
If you’re looking for more awesome cupcakes you’ve got to try these Samoa Cupcakes and Raspberry Chocolate Cupcakes. I’m sure you’ll enjoy all of them.
Tools used to make these Green Velvet Cupcakes:
KitchenAid Blender– If you’re not ready to commit to a high power blender, this one is great! This one served me well in making smoothies and pureeing soups and sauces for 8 years.
Measuring Cups– I love these measuring cups! It has every single size measuring cup and spoon. I can’t stand sets that don’t come with 2/3 and 3/4 cups!
Muffin/Cupcake Tin– Every kitchen needs a muffin tin. This is my favorite. I use it for cupcakes, muffins, mini frittatas….
St. Patrick's Day Cupcakes
Ingredients
For the Cupcakes:
- 2 cups + 2 tablespoons all-purpose flour
- 4 1/2 tablespoons corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons green liquid food coloring
For the Frosting:
- 12 ounces cream cheese
- 6 tablespoons butter
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream, or milk
- 1/2 teaspoon vanilla
- Sprinkles
- Chocolate gold coins
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
- Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
For the Frosting:
- Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.
Hello! Have you ever made these in a rectangular pan? Something like a glass Pyrex? Or even a metal pan? If so, can you let me know what size(s) and how many minutes to bake? Thank you! Excited to try them! 😊
I just made these for St Patrick’s Day Dessert. A bit disappointed the cupcakes are dry and kind of tasteless. However, the cream cheese frosting is delicious. I will definitely make the frosting again.
Help! The taste of the cupcakes, awesome, but S.O.S, even though the icing was delicious, following the recipe exactly, it came out too “runny”, even though cupcakes were completely cool, it was not stiff enough and ran right over the edges. Any suggestions?
Sweetened cocoa powder?
Hello, if I wanted to make these vanilla would I just take out the cocoa powder
hello! can i bake the recipe into a cake? if yes what pan size? thank you 🙂
Yes! Three 8 or 9 inch rounds.
I’m going to try this recipe today. I expect it comes out as well as everyone else’s appears to have. I’m very excited. I’ll keep you posted!
I hope this turned out for you! 🙂
has anyone tried to half this recipe? I am only wanting to make 12 and I know sometimes trying to do half does not always come out right…
Wonderfully moist and tasty. The green was perfect. Made over 100 for a church function and everyone loved them.
Cyndy, That is awesome! I don’t think I’ve ever made that many cupcakes at a time. So happy they were a success for you! 🙂
Was a hit at our church supper (Alpha). Definitely will be making them again.
Yay! So good to hear! Thanks for the comment! 🙂
I made these and while I think its nice to comment it really helps more when people make them and then comment. The cake part is great and the cream cheese icing is also good. I would have rather had buttercream but that was just what I was craving. I really like the cake though
Thanks for your comment Shanna! Happy to hear you liked the cupcakes. Always feel free to adapt my recipes to how you want them and make buttercream frosting if that’s what you’re feeling in the moment. That’s what I do! 🙂
Recipe is turning out great, but the user ability of this webpage is really terrible 😦 So many ads! And keeps closing and forcing me to click “get recipe” in order to see the recipe every few minutes or so. Not so pleasant when in the middle of cooking. Just a heads up!
Tabata, Thank you so much for letting me know your experience. I just went in and changed it so that there’s no longer a “get the recipe” button. Hope that helps! I do have to have ads because that is how I earn money to be compensated for the free recipes I share with all my followers rather than charging a subscription fee.
These are just about the cutest things I’ve ever seen! I haven’t tried them but they look super yum! Great pictures by the way!
Thank you so much Laurie! 🙂
I loved the flavor of these, but I felt like they were kind of dry. Surprised there wasn’t an oil of some sort needed here!
Kay, I’m sorry they came out dry for you. Mine are usually moist. Maybe too much flour was added??? There’s no oil in the cake because butter is used instead.
hello!!
do I fill the whole cupcake liners or half? or something in between? 🙂
I fill mine about 2/3 to 3/4 full. My favorite trick is to use a trigger release ice cream scoop. You get the exact correct amount of batter in the well each time. Here is a an affiliate link to the one I use.
in the frosting recipe, what is the “cream”? whipping cream? heavy cream? sour cream?
Melissa, Sorry that was unclear. It’s heavy whipping cream. You can also use milk.
Hey Melanie! I love this idea! It’s so creative! What type of green food coloring did you use 1 !/2 Tblsp of? Is it the grocery store egg dye (liquid) or gel coloring or paste or what brand?
Thanks!
Lisa, It’s the liquid food coloring by McCormick.
Do these make 24 regular sized cupcakes or the larger muffin size? She says to use a muffin tin??
Hey Yvonne, Just the regular size cupcakes. A muffin tin is the same thing as a cupcake tin. Enjoy!
Actually a true muffin tin has a wider brim.
Going to try thesectoday. Thanks for sharing your recipe.
I hope you enjoy them! And interesting! I had no idea there were separate pans for the two. I’ve just been using this one and it works for both. 🙂
I love these. So fun! Thanks for sharing.
These cupcakes are so fun and festive! The look delicious!
Paige
http://thehappyflammily.com
Gorgeous cupcakes!!! Pinned.
These are so creative! The gold coin is a nice touch!!!