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Green Velvet Cupcakes with Baileys® Irish Cream Frosting Recipe

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4 from 2 reviews

These Green Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a vibrant green color and a rich, moist texture. Perfectly balanced with a hint of cocoa and a luscious Baileys Irish Cream frosting, they make an elegant and festive treat for any occasion.

Ingredients

Cupcakes

  • ½ cup canola oil (or vegetable oil)
  • ¼ cup unsalted butter (softened to room temperature)
  • 1 ½ cups granulated sugar
  • 3 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 ¾ cups cake flour (sifted)
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk (at room temperature)
  • ½ cup sour cream (at room temperature)
  • ½ teaspoon salt
  • 1 ounce green food coloring (approx. 1 bottle)

Frosting

  • 1 ½ cups unsalted butter (softened to room temperature)
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Baileys® Irish Cream
  • 1-2 Tablespoons heavy cream (at room temperature)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Line two 12-cup muffin pans with paper liners and set them aside.
  2. Make the Cupcake Batter: Using a handheld or stand mixer fitted with a paddle attachment, beat together the canola oil, softened butter, and granulated sugar on medium speed for about 10 minutes until the mixture is light and fluffy. Add the eggs one at a time, mixing for approximately 20 seconds after each addition. Then beat in 2 teaspoons of vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the sifted cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  4. Mix Wet and Dry Ingredients: Add half of the dry ingredients to the butter mixture and mix until nearly combined. Pour in the buttermilk and sour cream, mixing again until almost combined. Add the remaining dry ingredients and mix just until fully incorporated. Stir in the green food coloring thoroughly until the batter is evenly colored with no streaks.
  5. Fill Muffin Cups: Fill each prepared muffin cup about two-thirds full with the batter. There may be enough leftover batter to make 4 extra cupcakes.
  6. Bake the Cupcakes: Place the pans in the preheated oven and bake for 15 to 18 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few dry crumbs.
  7. Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Make the Frosting: In a stand or handheld mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 3 minutes until creamy.
  9. Add Sugar and Baileys: Add half of the confectioners’ sugar and the Baileys Irish Cream to the butter. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes.
  10. Add Remaining Sugar: Add the remaining confectioners’ sugar. Continue beating on low speed for 30 seconds, then increase to medium-high speed and beat for another 2 minutes.
  11. Incorporate Heavy Cream: Turn the mixer to low speed and gradually add 1 to 2 tablespoons of heavy cream. Increase mixer speed to medium-high and beat for about 2 minutes until the frosting is light and fluffy.
  12. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the Baileys Irish Cream frosting. Serve and enjoy!

Notes

  • Ensure all dairy ingredients like eggs, buttermilk, sour cream, and heavy cream are at room temperature for best results.
  • Adjust the amount of food coloring to achieve your desired shade of green.
  • For a non-alcoholic version, substitute Baileys Irish Cream with an equal amount of milk or cream.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.

Find it online: https://cozyplatter.com/green-velvet-cupcakes-with-baileys-irish-cream-frosting-recipe/