Saint Patrick’s Day Green Cupcakes

Get ready to celebrate with the perfect Saint Patrick’s Day cupcake recipe! Whether you’re hosting a party, bringing treats to work, or just indulging in some holiday baking, these green cupcakes are a must-try. With a soft, fluffy texture and a vibrant green hue, they’re a fun and delicious way to embrace the spirit of St. Paddy’s Day.

Topped with creamy buttercream and festive sprinkles, these St. Patrick Cupcakes are sure to be a hit at any gathering. Plus, they’re easy to make, using simple ingredients you likely already have in your kitchen. If you’re looking for St Patrick Day snacks that stand out, these cupcakes are the way to go!

Whether you call them St. Patricks Day Cakes or Holiday Cupcakes, one thing is for sure—these treats are as delightful to eat as they are to look at. So grab your green food coloring, and let’s get baking! 🍀

Reasons why you’ll love this recipe♡

• Perfect for Any Celebration – Whether you’re hosting a party, bringing treats to work, or baking with kids, these St. Patricks Day cakes are the ultimate crowd-pleaser.
• Easy to Make – With simple ingredients and straightforward steps, this recipe is great for both beginners and experienced bakers. No complicated techniques; just delicious holiday cupcakes in no time!
• Customizable & Fun to Decorate – Get creative with toppings! From shamrock sprinkles to edible glitter, you can make these cupcakes as simple or as over-the-top as you like.

Ingredients you’ll need for this recipe

Cupcakes

Frosting

Step by Step Guide

1. Set your oven to 350°F (175°C) and prepare a cupcake pan by lining it with cupcake liners.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda, then whisk until well blended.

3. Add the softened butter and mix on medium speed until the texture becomes crumbly.

4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and green food coloring. Slowly incorporate this wet mixture into the dry ingredients, stirring until smooth.

5. Evenly distribute the batter into the cupcake liners, filling each approximately two-thirds full.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before moving them to a wire rack to cool fully.

7. In a large bowl, whip the softened butter until it becomes smooth and creamy

8. Slowly mix in the powdered sugar, beating on low until fully incorporated. Pour in the heavy cream and beat on medium speed until light and fluffy.

9. After the cupcakes have fully cooled, generously frost them with the green buttercream. For a decorative touch, use a piping bag to apply the frosting.

10. If desired, decorate the frosted cupcakes with shamrock sprinkles, edible glitter, or any other festive toppings.

Notes

Make sure the cupcakes are completely cooled before frosting to avoid the frosting from melting.

If you’re in a rush, you can place the cupcakes in the fridge to cool faster before frosting them.

Recipe FAQ

Q: Can I use a different type of flour?
A: Yes, you can use cake flour for a lighter texture or a 1:1 gluten-free flour blend if needed. Avoid using whole wheat flour, as it will make the cupcakes denser.

Q: Do I have to use buttermilk?
A: Buttermilk adds moisture and tenderness. If you don’t have it, mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

Q: Can I make these cupcakes without food coloring?
A: Absolutely! The green food coloring is just for looks. The cupcakes will still taste delicious without it.

Q; Can I substitute the butter with oil?
A: Yes, you can use ½ cup of vegetable oil instead of butter for a slightly moister texture. However, butter adds a rich flavor that oil won’t provide.

Q: How do I know when my cupcakes are done baking?
A: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready! If there’s wet batter, bake for a few more minutes.

Q: How long do these cupcakes stay fresh?
A: Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Q: Can I freeze these cupcakes?
A: Yes! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before decorating.

Q: Can I make the batter ahead of time?
A: It’s best to bake the cupcakes immediately after mixing the batter, but you can store it in the fridge for up to 1 hour before baking.

Q: Can I make the frosting in advance?
A: Yes! Store it in an airtight container in the fridge for up to 3 days. Let it soften at room temperature and rewhip before frosting.

Q: How should I store decorated cupcakes?
A: If frosted, keep them in an airtight container in the fridge to prevent the buttercream from melting, especially in warm weather.

Q: Can I use a different frosting?
A: Of course! Cream cheese frosting, chocolate frosting, or even a whipped cream topping would pair well with these cupcakes.

Q: What toppings work best for decoration?
A: Shamrock sprinkles, edible glitter, gold sugar pearls, or even a drizzle of white chocolate all make great festive toppings.

Q: Can I turn this recipe into a cake instead of cupcakes?
A: Yes! Pour the batter into an 8-inch round cake pan and bake at 350°F for 25-30 minutes or until a toothpick comes out clean.

Q: Can I make mini cupcakes instead of regular-sized ones?
A: Yes! Just fill mini cupcake liners about ⅔ full and bake at 350°F for 10-12 minutes.

Q: How can I make these cupcakes extra special?
A: Try adding a hidden surprise inside! Scoop out a small hole in the center of each cupcake and fill it with green frosting, sprinkles, or even a mini chocolate coin for a fun surprise.