Green Velvet Cupcakes are a fun, festive way to bring some color to your St. Patrick’s Day celebration. They’ve got the rich, soft texture of a classic velvet cupcake but with a bold green twist and a surprise gold sprinkle center that adds a little magic in every bite. Topped with creamy frosting and a pinch of sparkle, these are guaranteed to steal the show.

These cupcakes aren’t just about looks, though. The buttermilk in the batter keeps them tender and moist, while a hint of cocoa powder gives that signature velvet flavor. The pop of green and the sprinkle-filled center make them ideal for party trays, class treats, or just something fun to bake at home.

Helpful Tips

Use gel food coloring. It gives a deeper, richer green without thinning the batter.
Don’t overmix the batter. Mix just until smooth so the cupcakes stay light and fluffy.
Cool completely before frosting. This keeps your frosting smooth and prevents it from melting or sliding off.

Green Velvet Gold-Filled Cupcakes

Green Velvet Gold-Filled Cupcakes are soft, vibrant green cupcakes with a hint of cocoa, filled with a rich golden cream center and topped with silky frosting.

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Prep Time 15

Cook Time 17

Total Time 32

Course Dessert

Cuisine American

Servings cupcakes

Calories 265 kcal

Ingredients

For the cupcakes

1 ⅓ cups cake flour sifted
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter just melted, not hot
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon white distilled vinegar
⅔ cup buttermilk
1 teaspoon green gel food coloring Emerald or Kelly Green
Gold sprinkles

For the Frosting

4 ounces cream cheese softened
1/4 cup unsalted butter softened
2 cups powdered sugar

Instructions

For the Cupcakes

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In the bowl combine flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix the melted butter and sugar together until well combined. Add the egg, vanilla and distilled vinegar. Stir to combine. Add the buttermilk and gel food coloring. Stir until a batter forms.
Divide the mixture evenly among the muffin cups. They should be filled about ¾ full.
Bake for 15-17 minutes, until a toothpick comes out clean. Let cool for 5 minutes in the tin, then remove and cool completely on a wire rack.
Use a spoon to scoop a small section of the cake from the center of the cupcakes. Fill with sprinkles and replace the small section of cake in the hole.

For the Frosting

Beat butter on medium high speed for about 5 minutes, until light and fluffy. Add cream cheese and beat until smooth.
Slowly add powdered sugar, until it is all added and frosting is smooth and creamy.
Use a piping bag to frost the cupcakes. Garnish with sprinkles.

Nutrition

Calories: 265kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 55mgSodium: 163mgPotassium: 60mgFiber: 0.5gSugar: 18gVitamin A: 524IUCalcium: 43mgIron: 0.3mg

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