Green Velvet Cupcakes

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Green Velvet Cupcakes are a delightful twist on the classic red velvet variety, infusing a vibrant green hue into the lightly chocolate flavored cake.

A platter with three green velvet cupcakes and green beads on it.

This month I wanted to make a green dessert for my students for a St.Patrick’s day themed party.  I was going to do a regular vanilla cupcake with green food coloring but at the last minute I decided to make a green velvet cupcake instead.

I’ve made other fun desserts for them before like these Lucky Charms Treats that were easy to make. This St. Patrick’s Day Puppy Chow is also a favorite snack among kids and adults.  Then there is this decadent Peppermint Brownie Batter Fudge which was gone in an instant.

The base of the cupcake is a velvety, tender crumb made with a combination of flour, sugar, and cocoa powder. However, what sets green velvet cupcakes apart is the addition of green food coloring, giving them a distinct emerald or forest green color. The vibrant shade is not only visually appealing but also adds a touch of whimsy to the treat.

A bowl of green batter.

What makes a velvet cupcake?

Most traditionally people have heard of red velvet cupcakes.  Most red velvet cupcakes have vinegar and baking soda in them which helps the cupcakes rise and become fluffy.  They also have a small amount of cocoa powder and buttermilk in them.  Finally they are made with red food coloring.  Green velvet cupcakes have all the same ingredients except they have green food coloring instead of red.


  • all purpose flour
  • baking powder
  • salt
  • cocoa powder (use a good quality cocoa powder)
  • butter (I use salted but you can use unsalted)
  • sugar
  • green food coloring
  • eggs
  • vanilla (use a good quality vanilla extract)
  • plain Greek yogurt (you can also use vanilla for extra flavor)
  • baking soda
  • vinegar
  • buttermilk (use the buttermilk, don’t use regular milk)

Ingredients for green velvet cupcakes.

To make the cupcakes preheat the oven to 350 degrees.   Line 2 muffin tins with cupcake liners and set aside.

In a medium sized bowl combine the flour, baking powder, salt, and cocoa powder. Mix and set aside.

In a large bowl cream together the butter and sugar using a mixer on medium speed. Mix until well combined.

Add the eggs one at a time. Stir in the vanilla and Greek yogurt and mix well to combine.  Add in the green food coloring and buttermilk and mix well.

Stir in the baking soda and vinegar and mix until combined.

Why do green velvet cupcakes have vinegar in them?

Green velvet cupcakes have vinegar and baking soda in them because when these two ingredients combine, they produce a chemical reaction that produces carbon dioxide gas. This helps the cupcakes rise and have a light and fluffy texture.

Add the flour mixture to the butter and milk mixture and mix until just combined.

Using a large cookie scoop divide the batter into 24 muffin cups filling each one 2/3 of the way full.  Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.

A cooling rack with cupcakes on it.

I have made these cupcakes multiple times and unfortunately the latest time I made them the middle of my cupcakes sank.   I was a little upset but luckily this does not affect the taste and there is a fix.

What do I do if the middle of my cupcakes sink?

The good thing about cupcakes is that you are topping them off with frosting.  This means you don’t have to worry about them in the middles sink.  Simply make your frosting and pipe a mound in the center of the cupcake where it sank.  Then pipe the rest of the frosting as usual.   You will end up using more frosting but the cupcakes will still look and taste good.

Why did my cupcakes sink in the middle?

There are a variety of reasons why cupcakes might sink in the middle.  They may sink if your butter was too warm (which I think was my issue).  Another factor may be that your baking soda or baking powder was expired.  This often causes sinking in baked goods (I ALWAYS check mine before baking).  Another reason cupcakes tend to sink is from over mixing the batter which causes them too rise too quick and then deflate as they bake.

Once the cupcakes have cooled it’s time to make the frosting.  I went with a traditional cream cheese frosting since that’s what normally goes on top of red velvet cupcakes.

Pipe on your frosting and then top the cupcakes with green and gold sprinkles if desired.  I used green because they are green velvet and added in the gold because these are for St. Patrick’s Day.

If you are making them for Christmas I would recommend dying the frosting red so you have green cupcakes with red frosting. You could also use white frosting with red sprinkles in this case.

Pin Image:   Text title, a platter of three green velvet cupcakes.

How do you store these cupcakes?

Place the cupcakes in an air tight container. You can store them for up to 4 days at room temperature or in the refrigerator for up to 7 days.

I took the cupcakes to school and shared with my students who loved them.  I will say that while most of them liked the cream cheese frosting not all of them did.   If making these for adults I would use the cream cheese frosting but if I made them for kids again I’d definitely go with a buttercream frosting.

If you’ve tried my Green Velvet Cupcakes  or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A platter with three green velvet cupcakes and green beads on it.

Green Velvet Cupcakes for What’s Baking?

Green velvet cupcakes are light and fluffy cupcakes topped with a cream cheese frosting.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 2 dozen
Calories: 160kcal
Author: Hezzi-D


For the cupcakes:

  • 2 1/2 c. flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon cocoa powder
  • 1 c. butter softened
  • 1 c. sugar
  • 1 teaspoon green food coloring
  • 3 eggs
  • 2 teaspoon vanilla
  • 1/4 c. Greek yogurt plain
  • 1 c. buttermilk
  • 1/2 teaspoon baking soda
  • 1 Tablespoon distilled vinegar

For the frosting:

  • 1 stick butter 1/2 cup, softened
  • 4 oz. cream cheese softened
  • 4 c. powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • green and gold sprinkles


  • Preheat your oven to 350 degrees. Line a cupcake tin with 24 cupcake liners.
  • In a medium bowl combine the flour, baking powder, salt, and cocoa powder. Mix well and set aside.
  • In a large bowl cream together the butter and sugar. Mix until well combined.
  • Add the eggs one at a time, beating after each addition. Stir in the vanilla and green food coloring. Mix until well combined.
  • Slowly stir in the buttermilk and mix until combined.
  • Add in the baking soda and vinegar and mix well.
  • Add half the dry ingredients and mix. Add the remaining dry ingredients and mix until incorporated.
  • Divide the batter into the 24 muffin cups, filling them 2/3 of the way full.
  • Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool on a wire rack.
  • To make the frosting beat the butter and cream cheese with a mixer on medium high speed until smooth.
  • Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until desired consistency is reached.
  • Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.



Serving: 1g | Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 192mg | Sugar: 17g
A close up of a hand holding a green velvet cupcake.


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