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Green Velvet Cupcakes - Soft, Vibrant, and Perfectly Tangy

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: Forms the structure for the soft, delicate crumb.
  • Granulated sugar: Sweetens and helps keep the cupcakes moist.
  • Unsweetened cocoa powder: Just a little for that classic velvet background flavor.
  • Baking soda: Reacts with acid to create lift and a tender texture.
  • Fine sea salt: Balances sweetness and brings out flavor.
  • Buttermilk: Adds tang and tenderness. Real buttermilk is best.
  • White vinegar: Activates baking soda and enhances the velvet crumb.
  • Vanilla extract: Rounds out flavor.
  • Large eggs: Bind the batter and add structure.
  • Unsalted butter, melted and cooled: Flavor and richness.
  • Neutral oil (like canola or vegetable): Keeps cupcakes moist longer.
  • Green gel food coloring: For vibrant, controlled color without thinning the batter.
  • Cream cheese (block style): For stable, fluffy frosting.
  • Unsalted butter (softened): Helps whip the frosting smooth.
  • Powdered sugar: Sweetens and thickens the frosting.
  • Pinch of salt and vanilla extract: Balances and boosts frosting flavor.

Method
 

  1. Prep the pans and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. If you have two pans, line both and bake in batches for up to 18 cupcakes.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  3. Whisk the wet ingredients: In a separate bowl, combine 3/4 cup buttermilk, 2 large eggs, 1/4 cup melted unsalted butter (cooled), 1/4 cup neutral oil, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar. Add 1–1.5 teaspoons green gel food coloring. Start with less and adjust for your ideal shade.
  4. Combine gently: Pour the wet ingredients into the dry. Whisk or fold just until smooth. Do not overmix or you’ll lose the velvety texture.
  5. Portion: Fill liners about two-thirds full. A large cookie scoop makes this quick and even.
  6. Bake: Bake 16–19 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. Avoid overbaking.
  7. Cool: Let cupcakes rest in the pan 5 minutes, then move to a wire rack to cool completely before frosting.
  8. Make the frosting: Beat 8 ounces cream cheese and 1/2 cup unsalted butter until smooth and fluffy, 2–3 minutes. Add 2.5–3 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until creamy and pipeable. Adjust powdered sugar for thickness.
  9. Frost: Spoon or pipe the frosting onto cooled cupcakes. For a simple finish, use a round or star tip. Add sprinkles or grated white chocolate if you like.