Forget the clovers. These Green Velvet Gold-Filled Cupcakes are the lucky charm your St. Patrick’s Day needs. They’re soft, fluffy, and loaded with sweet surprises, including a hidden pocket of gold sprinkles inside. With rich cream cheese frosting and a deep green hue, they’re just as fun to look at as they are to eat.
These cupcakes aren’t just about looks, though. The buttermilk in the batter keeps them tender and moist, while a hint of cocoa powder gives that signature velvet flavor. The pop of green and the sprinkle-filled center make them ideal for party trays, class treats, or just something fun to bake at home.
Helpful Tips
- Use gel food coloring. It gives a deeper, richer green without thinning the batter.
- Don’t overmix the batter. Mix just until smooth so the cupcakes stay light and fluffy.
- Cool completely before frosting. This keeps your frosting smooth and prevents it from melting or sliding off.
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Green Velvet Gold-Filled Cupcakes
Ingredients
For the cupcakes
- 1 ⅓ cups cake flour sifted
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter just melted, not hot
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon white distilled vinegar
- ⅔ cup buttermilk
- 1 teaspoon green gel food coloring Emerald or Kelly Green
- Gold sprinkles
For the Frosting
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In the bowl combine flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the melted butter and sugar together until well combined. Add the egg, vanilla and distilled vinegar. Stir to combine. Add the buttermilk and gel food coloring. Stir until a batter forms.
- Divide the mixture evenly among the muffin cups. They should be filled about ¾ full.
- Bake for 15-17 minutes, until a toothpick comes out clean. Let cool for 5 minutes in the tin, then remove and cool completely on a wire rack.
- Use a spoon to scoop a small section of the cake from the center of the cupcakes. Fill with sprinkles and replace the small section of cake in the hole.
For the Frosting
- Beat butter on medium high speed for about 5 minutes, until light and fluffy. Add cream cheese and beat until smooth.
- Slowly add powdered sugar, until it is all added and frosting is smooth and creamy.
- Use a piping bag to frost the cupcakes. Garnish with sprinkles.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.