Green Velvet Cupcakes with Shamrock Toppers

These Green Velvet Cupcakes with cute shamrocks toppers are perfect for celebrating St Patrick’s day!

Green Velvet Cupcakes for St. Patrick’s Day

These scratch green velvet cupcakes are a festive way to celebrate St. Patrick’s day. The edible shamrock toppers are a fun addition. Kids and adults alike will love these green cupcakes.

How to Make Green Velvet Cupcakes

Here I’ll walk you through the process of making these St. Patrick’s Day cupcakes. Grab the printable recipe card below.

The recipe makes one dozen cupcakes.

Ingredients

Here is everything you will need to make the green velvet cupcakes, frosting and shamrock toppers.

Green Velvet Cupcakes:

• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp high-quality cocoa powder
• ¾ cup granulated sugar
• ¾ cup vegetable oil
• ½ cup milk
• 1 egg, room temperature
• 1 tsp white vinegar
• ½ tsp green gel food coloring

Buttercream Frosting:

• 1 stick (1/2 cup) unsalted butter, softened
• 2 cups confectioners’ sugar
• 1-2 tbsp milk

Decoration:

• 3-4 oz. green rolling fondant
• ¼ cup golden and white pearl sprinkles

Preparation

Preheat oven to 350 degrees F.

Line a muffin tin with paper cupcake liners. Set aside.

In a small bowl, sift together flour, baking soda, salt and cocoa powder.

In a separate bowl, cream together sugar and oil.

Add milk and egg and stir. Finally, add white vinegar and mix.

 Slowly add dry ingredients into wet ingredients.

Once batter is formed, add gel food coloring. Mix thoroughly until batter is completely tinted.

Fill lined muffin tin until each section is filled about 2/3 of the way.

Bake for 20 to 22 minutes. Allow to cool completely on a wire rack before decorating.

To make the buttercream, beat all ingredients in a large bowl using an electric mixer. Star on low speed and gradually increase to high.

Once ingredients are well-combined, smooth and form semi-stiff peaks, the buttercream is ready.

Scoop into a piping bag with a star tip (Wilton tip #21 works great!) and frost each green velvet cupcake.

Shape the green fondant into St. Patrick’s clovers. To make one, roll out 6 spheres, about half of an inch thick.

Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.

Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.

Repeat 11 more times to have enough for the dozen cupcakes.

Arrange a clover on each cupcake. Garnish the cupcake with pearl sprinkles. Serve and enjoy!

More St. Patrick’s Day Desserts

• Leprechaun Balls: A St. Patrick’s Day Dessert for Grown-Ups
• Green Crinkle Cookies
• Leprechaun Gold Cookies: Edible Gold Coated Oreo Coins
• St. Patrick’s Day Popcorn Recipe: Leprechaun Popcorn

5 from 2 votes

Print

Green Velvet Cup[cakes

Prep Time

35 mins

Cook Time

20 mins

Total Time

55 mins

 

These Green Velvet Cupcakes with cute shamrocks toppers are perfect for celebrating St Patrick's day!

Course: Dessert

Cuisine: American, Irish

Keyword: Green Velvet Cupcakes, Shamrock cupcakes, St Patrick's Day Cupcakes

Servings: 12

Calories: 333 kcal

Author: Robin Gagnon

Ingredients

For the cupcakes:

• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp high-quality cocoa powder
• ¾ cup granulated sugar
• ¾ cup vegetable oil
• ½ cup milk
• 1 egg room temperature
• 1 tsp white vinegar
• ½ tsp green gel food coloring

For the buttercream:

• 1 stick 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1-2 tbsp milk

To decorate:

• 3-4 oz. green rolling fondant
• ¼ cup golden and white pearl sprinkles

Instructions

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with paper cupcake liners. Set aside.
3. In a small bowl, sift together flour, baking soda, salt and cocoa powder.
4. In a separate bowl, cream together sugar and oil.
5. Add milk and egg and stir.
6. Add white vinegar and mix. Slowly add dry ingredients into wet ingredients.
7. Once batter is formed, add gel food coloring. Mix thoroughly until batter is completely tinted.
8. Fill lined muffin tin until each section is filled about 2/3 of the way.
9. Bake for 20 to 22 minutes. Allow to cool on a wire rack before decorating.
10. To make the buttercream, beat all ingredients in a large bowl using an electric mixer. Star on low speed and gradually increase to high.
11. Once ingredients are well-combined, smooth and form semi-stiff peaks, the buttercream is ready.
12. Scoop into a piping bag with a star tip (Wilton tip #21 works great!) and frost each cupcake.
13. Shape the green fondant into St. Patrick’s clovers. To make one, roll out 6 spheres, about half of an inch thick.
14. Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.
15. Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
16. Repeat 11 more times to have enough for the dozen cupcakes.
17. Arrange a clover on each cupcake. Garnish the cupcake with pearl sprinkles. Serve and enjoy!

Recipe Video

Nutrition Facts

Green Velvet Cup[cakes

Amount Per Serving

Calories 333 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 12g75%

Cholesterol 15mg5%

Sodium 166mg7%

Potassium 32mg1%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 37g41%

Protein 2g4%

Vitamin A 36IU1%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*articles may contain compensated links*