Today, I bring you a festive cupcake recipe – Green Velvet Cupcakes! These cupcakes are super moist and so fluffy from using Greek-style yoghurt and cake flour, and topped with a deliciously sweet cream cheese frosting and Christmas sprinkles. Originally, these cupcakes were going to be red velvet, but I couldn’t resist picking up the Holly Leaf colour!
A super quick and easy recipe, these cupcakes can be made on Christmas morning, or can even be made a day in advance if you’re short for time. Simply cover the cupcakes and store at room temperature, and keep the frosting in the fridge until ready to use.
These cupcakes are absolutely delicious. Infused with just enough vanilla extract, and a hint of cocoa powder, these were a huge hit with my family, and I’m sure they will be with yours, too!
Yield: 12 cupcakes
Green Velvet Cupcakes
Deliciously moist and fluffy green vanilla cupcakes topped with a cream cheese frosting and Christmas sprinkles!
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Mix in the vinegar, and green food colouring until you reach your desired colour. Fold in the dry ingredients. Add more colouring if needed.
Divide the batter evenly between the muffin cups, filling only 2/3 full.
Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting
Using a handheld or stand mixer, beat together the cream cheese and butter until smooth and creamy. Beat in the icing sugar until smooth and spreadable, then beat in the vanilla. Transfer the frosting to a piping bag, and frost the cooled cupcakes, or use a knife to frost like pictured. Decorate with sprinkles, or cupcake crumbs!
*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.