Green Velvet Creamcheese Cupcakes with Mint Buttercream

My little man is going to be one in only 2 1/2 months! I cannot believe how crazy fast time has gone by!! We started thinking about his first birthday party and I am SO excited!! Thanks to Pinterest there are so many creative projects, I can’t do just one!  I’m ecstatic about this! Our only dilemma is the weekend he turns one we have a wedding to go to in Maryland…we’re thinking of having his party a week people do that? He won’t know the difference, right?! ( I almost feel guilty doing that…damn momma guilt..)

In honor of St. Patrick’s Day, I made these delicious deep Green Velvet cupcakes with a wonderful cream cheese frosting and topped with a small hint of mint butter cream. They are so light and fluffy, perfect sweetness, and SO delicious! I found a red velvet recipe, turned it green, and its the BEST red velvet cupcake I have found to this date! Its amazing! Just the right hint of cocoa, not to sweet, and so wonderful!

I love St Patricks Day! We’ve always had a blast..lots of beer, good food, great friends, and green everywhere! My fiance is Irish, I don’t have an ounce in me, but It’s fun to be Irish for a day! 😉 These green cupcakes are a perfect addition to this years celebrations!

You can change up the color to whatever theme or holiday you’re going for! A few drops of food coloring and voila! This is definitely a keeper! I will use this as my red velvet recipe over and over! Try these out, they’re delicious!! xo

Green Velvet Creamcheese Cupcakes with Mint Buttercream

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: 16-20 cupcakes


    For the Cupcakes
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups canola oil
  • 1 cup buttermilk
  • 2 Tablespoons liquid green food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • For the Cream Cheese Frosting
  • 8 ounce cream cheese
  • 5 tablespoons butter, unsalted at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups confectioners sugar
  • For the Mint Butter Cream
  • 4 Tablespoons butter, unsalted at room temperature
  • 1/2 teaspoon mint extract
  • 1 cup confectioners sugar
  • 1 tablespoon cream or milk


  1. Preheat oven to 350 degrees. Fill cupcake pan with liners.
  2. In a medium-sized bowl combine the flour, sugar, baking soda, cocoa powder, and salt. Whisk to combine.
  3. In the bowl of an electric mixer, combine the eggs, canola oil, buttermilk, food coloring, vanilla extract, and vinegar.
  4. Beat until smooth. Sift the dry ingredients into the wet ingredients and beat until just combined.
  5. Divide evenly between liners, (an ice cream scoop works great for this).
  6. Bake for about 18 minutes, rotating halfway through, until a toothpick inserted comes out clean.
  7. Allow to cool for about five minutes then transfer to a cooling rack.
  8. Let the cupcakes cool completely before frosting them.
  9. To make the cream cheese frosting, combine the cream cheese and butter with an electric mixer until smooth.
  10. Mix in the vanilla extract. Slowly add the confectioners sugar until incorporated and you reach desired consistency.
  11. Allow cream cheese frosting to set before topping with the buttermilk frosting.
  12. For the mint buttercream, cream together the butter, milk, and mint extract. Slowly incorporate the confectioners sugar until desired consistency is reached.
  13. Frost as desired.


Cupcake Recipe slightly adapted from Annie's Eats originally from Apple a Day Cream Cheese frosting Annie's Eats originally adapted from Confections of a Foodie Bride

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