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
- ½ teaspoon vanilla extract
- ¼ teaspoon mint extract
- 4 tablespoons heavy cream
- 3½ 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
Sue says
March 16, 2013 at 2:04 pmWhat in the world is dry buttermilk? Never heard of it!
Diane says
March 16, 2013 at 2:47 pmThis is the dry buttermilk I use. http://sacofoods.com/products/view/cultured-buttermilk
Rebecca Elliott says
March 16, 2013 at 4:40 pmThese are darling! Love them! Nicely done.
Carolyn says
March 18, 2013 at 3:45 amThese are so perfect for St. Paddy’s. Hope you had a good one!
Paula says
March 18, 2013 at 10:40 amDefinitely feeling *in the pink* with these green cupcakes. Hope you enjoyed a fun St. Patrick’s day.
Anne @The Cooking Campaign says
March 19, 2013 at 1:04 amWhat a wonderful idea! Look delicious 🙂
Kelly Senyei | Just a Taste says
March 19, 2013 at 6:42 amI can’t believe I’m late to this St. Patrick’s Day party — what a festive recipe! Your photographs are stunning!
Nutmeg Nanny says
March 19, 2013 at 9:10 amHow fun and festive, I thoroughly enjoy getting to see the different treats that holidays bring. yummy!
Jen @ Jen's Favorite Cookies says
March 19, 2013 at 12:34 pmI’ve never heard of dry buttermilk either. But mint buttercream sounds heavenly!!
Norma-Platanos, Mangoes and Me! says
March 20, 2013 at 3:06 pmI wish I had seen these they were perfect for my party.
Robin says
February 20, 2014 at 5:33 pmJust 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
February 20, 2014 at 10:22 pmI use Americolor food coloring, the colors are vibrant am
Nod don’t have a bad taste like others.
Anu Tahlan says
March 10, 2019 at 11:05 pmWhat would be a substitute for the dry buttermilk? Also is the vanilla pudding necessary?
Thanks!
Diane says
March 11, 2019 at 2:30 pmHi, 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.