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St Patrick's Day cupcakes missing a bite to show sprinkles spilling out of inside.

St. Patrick's Day Cupcakes

These festive green velvet cupcakes are perfect for any St. Patrick's Day celebration. Delicious cocoa flavored cupcakes with deep green color and gold sprinkles hidden inside are topped with a rich creamy cream cheese icing.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: green velvet cupcakes, St Patrick's Day cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 697kcal
Author: Karen



  • 2 ½ cups cake flour
  • 2 cups white granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 Tablespoons powdered baking cocoa
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon white distilled vinegar
  • Green Food Coloring

Cream Cheese Frosting:

  • 8 ounces full fat cream cheese softened to room temperature
  • ½ cup unsalted butter softened to room temperature
  • 4 cups of powdered sugar



  • Preheat the oven to 350 degrees and prepare a cupcake pan by lining with cupcake baking cups. Set aside.
  • In a medium sized bowl, use a whisk to combine the cake flour, white granulated sugar, baking soda, salt and cocoa. Set aside.
  • In a large mixing bowl, use an electric mixer on low speed to combine the oil, buttermilk, eggs, vanilla and vinegar.
  • Slowly add the dry ingredient mixture, continuing to mix on medium low speed until fully incorporated.
  • Add green food coloring and blend until the batter is your desired shade of green.
  • Fill the muffin cups a little over half full (about ¼ cup each muffin tin).
  • Bake for 12-15 minutes or until a toothpick or knife inserted in a cupcake comes out clean. Cool completely.
  • To make filled cupcakes, use a piping bag tip (or spoon) to remove a small section of cake from the center. Fill the center with desired sprinkles and replace the removed cake, trimming bottom if necessary.


  • Beat the butter at medium high speed with an electric mixer or stand mixer. Beat butter alone for about 5 minutes or until it starts to increase in volume and loose color.
  • Add the cream cheese and continue to beat until smooth.
  • Add the powdered sugar in ½ cup increments until the entire 4 cups is incorporated.
  • Use a piping bag to pipe frosting on top of the cupcakes.
  • Top with sprinkles, if desired and serve.


  • Wait until the cupcakes are completely cooled before adding the sprinkles so they don't melt.
  • Use gel food coloring rather than liquid - it's more concentrated, gives excellent color without adding liquid to the batter.
  • Classic "velvet" cake recipes use buttermilk, vinegar and baking soda. The combination helps give the cake it's wonderful texture and rise. If you need to omit the vinegar or buttermilk, use baking powder instead.
  • Only fill up the cake liners halfway for perfectly shaped cupcakes and no spill-over.


Calories: 697kcal | Carbohydrates: 94g | Protein: 6g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 471mg | Potassium: 106mg | Fiber: 1g | Sugar: 74g | Vitamin A: 563IU | Calcium: 54mg | Iron: 1mg
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