Green Velvet Cupcakes
Happy St. Patrick’s Day!
Aren’t these festive and the perfect green for St. Patrick’s Day?
They are easy enough to whip up, so you can start celebrating.
Isn’t everyone a little bit Irish on St. Patty’s Day!
Velvet cupcakes wouldn’t be the same without cream cheese frosting, Red Velvet, Green Velvet, they both NEED cream cheese frosting and Oh how I love cream cheese frosting. I even added a bit of mint to these and it made them extra fun!
Well, really I love cream cheese… on anything, cheesecake, bagels, and well if I were being honest sometimes on a piece of toast with strawberry jam, yep…. that makes me very happy.
Well these Green Velvet Cupcakes make me happy too, they are pretty and delicious, a very important combination in cupcakes if you ask me.
How will you be spending St.Patrick’s Day?
Do you make a traditional dinner?
We always celebrate with a traditional St. Patty’s Day feast, we have for as long as I can remember.
Last year I made Corned Beef and Cabbage Soup with Irish Soda Bread Muffins. Sometimes I make this with leftovers or if I have a spare corned beef in the freezer any time of year. It’s wonderfully delicious.
So get in the St.Patty’s Day spirit and make a yummy meal and make these fun and festive cuppies for dessert!
- 1 box white cake mix (plus ingredients listed to prepare)
- 2 tablespoons dry buttermilk
- 2 tablespoons cocoa
- 8 drops green food coloring
- 1 3.4 oz package vanilla pudding mix
- 1 cup butter
- 4 oz cream cheese
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 4 tablespoons heavy cream
- 3 1/2 cups powdered sugar
- tiny shamrock sprinkles
- prepare cake mix according to package directions, add to it the dry buttermilk, food coloring, cocoa and dry pudding mix.
- Bake cupcakes according to package.
- Allow cupcakes to cool completely.
- Beat room temperature butter.
- Then beat in room temperature cream cheese.
- Add in extracts, heavy cream and sugar until smooth and creamy.
- Pipe frosting on cupcakes with a piping bag and a 2D tip.
- Apply tiny shamrock sprinkles before icing sets up so they stick.
*Video instructions on How to frost a rose cupcake with a 2D tip.
I have MANY fun St. Patrick’s Day Recipes and Ideas posted HERE
If you like this or any other recipe at 
Sue says
What in the world is dry buttermilk? Never heard of it!
Diane says
This is the dry buttermilk I use. https://sacofoods.com/products/view/cultured-buttermilk
Rebecca Elliott says
These are darling! Love them! Nicely done.
Carolyn says
These are so perfect for St. Paddy’s. Hope you had a good one!
Paula says
Definitely feeling *in the pink* with these green cupcakes. Hope you enjoyed a fun St. Patrick’s day.
Anne @The Cooking Campaign says
What a wonderful idea! Look delicious 🙂
Kelly Senyei | Just a Taste says
I can’t believe I’m late to this St. Patrick’s Day party — what a festive recipe! Your photographs are stunning!
Nutmeg Nanny says
How fun and festive, I thoroughly enjoy getting to see the different treats that holidays bring. yummy!
Jen @ Jen's Favorite Cookies says
I’ve never heard of dry buttermilk either. But mint buttercream sounds heavenly!!
Norma-Platanos, Mangoes and Me! says
I wish I had seen these they were perfect for my party.
Robin says
Just made the green velvet cupcakes. Mine are not as green as yours. I’m assuming I was to add the cocoa and food coloring in Step 1. I put a ton of food coloring in but my green really never got to be a bright color. I’ll try a better brand of color for next batch.
Diane says
I use Americolor food coloring, the colors are vibrant am
Nod don’t have a bad taste like others.
Anu Tahlan says
What would be a substitute for the dry buttermilk? Also is the vanilla pudding necessary?
Thanks!
Diane says
Hi, If you want to cupcakes to resemble the “red velvet flavor” the buttermilk adds that tang along with the cocoa. You can substitute a tablespoon of vinegar for the dry buttermilk (or you can use milk instead of water and add 1 tablespoon vinegar to it) the pudding gives the cupcakes a denser moist texture. If you don’t want to use it, leave it out. You can add a teaspoon of mint extract if you want to change the flavor also.