Green Velvet Cupcakes

Green velvet cupcakes with a fluffy cream cheese frosting.

Ingredients

• Cupcakes — 2½ cups All-Purpose Flour
• Cupcakes — 1½ cups Granulated Sugar
• Cupcakes — 1 tsp Baking Soda
• Cupcakes — 1 tsp Table Salt
• Cupcakes — 2 tsp Cocoa Powder
• Cupcakes — 2 Tbsp Green Food Coloring
• Cupcakes — 2 Large Eggs Room Temperature
• Cupcakes — ¾ cup Buttermilk Room Temperature
• Cupcakes — 1 tsp White Vinegar
• Cupcakes — 1½ cups Vegetable Oil
• Cupcakes — 1½ tsp Vanilla Extract
• Cream Cheese Icing — 1 lb Cream Cheese Room Temperature
• Cream Cheese Icing — 4 ½ cups Confectioners’ Sugar
• Cream Cheese Icing — 1 cup Salted Butter Room Temperature
• Cream Cheese Icing — 1½ tsp Vanilla Extract
• Cream Cheese Icing — ¼ tsp Table Salt
• Optional Decoration — Sprinkles

Method

1. MAKE THE ICING: Beat the cream cheese, confectioners’ sugar, butter, vanilla and salt on low for 2 minutes. Scrape the bowl and beat on medium-high for 2–3 minutes, until fluffy. Refrigerate for 1 hour.
2. PREPARE: Heat the oven to 350°F. Grease or line two 12-cup muffin pans. Sift together the flour, sugar, baking soda, salt and cocoa.
3. MIX THE BATTER: Mix the green food coloring, eggs, buttermilk, vinegar, oil and vanilla for 2 minutes. Add the dry ingredients and mix for 2 minutes. Scrape down the bowl and mix for another 30 seconds.
4. BAKE: Divide the batter among 24 cups. Bake for about 15 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes and until completely cool before icing.
5. DECORATE: Ice the cooled cupcakes and finish with sprinkles if desired.