Description
Celebrate St. Patrick’s Day with these festive green cupcakes. Soft, moist, and fluffy, these cupcakes are perfectly infused with green food coloring to add a cheerful holiday touch. They feature a classic vanilla flavor with a smooth, creamy buttercream frosting that’s easy to prepare and irresistible to taste.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Additional
- Green food coloring (to desired shade)
- Cupcake liners
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes don’t stick.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Cream Butter and Sugar: In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir gently until just combined to avoid overmixing, which can make cupcakes tough. Add green food coloring until you reach your desired festive shade.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without spilling over.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few dry crumbs.
- Cool and Frost: Let the cupcakes cool completely on a wire rack before frosting them with green buttercream for best results and to prevent melting.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use gel food coloring for a more vibrant green without altering batter consistency.
- You can substitute milk with a dairy-free alternative to make it lactose-free.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a fun twist, add white chocolate chips or sprinkles before baking.
