Ingredients (~14 cupcakes)
- 1/4 cup canola oil
- 2 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/3 cups cake flour, sifted
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup buttermilk, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 tsp salt
- 1/2 oz green food coloring (~half a bottle)
Bailey’s Frosting
- 3/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp Bailey’s Irish Cream
- 1 Tbsp heavy cream, room temperature
Prep Your Muffin Pan and Oven
Preheat oven to 350F and line one 12-cup muffin pan with paper liners.
I had enough batter for ~14 cupcakes, so you might need a few extra liner spots – or bake in batches.
Make the Cupcake Batter
Beat the oil, butter, and sugar with a stand mixer for ~10 minutes on medium speed until light and fluffy.
Add eggs one at a time, mixing ~20 seconds after each. Beat in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add half the flour mixture to the butter mixture; mix until almost combined. Add buttermilk and sour cream, mix until almost combined. Add remaining flour mixture and mix just until fully combined.
Mix in the green food coloring until no streaks remain in the batter.
Bake the Cupcakes
Fill muffin cups 2/3 full with batter.
Bake for ~15-18 minutes or until a toothpick inserted in the center comes out with just a few dry crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Bailey’s Frosting
Beat butter with a stand mixer on medium speed until creamy, ~3 minutes.
Add half the confectioners’ sugar and all the Bailey’s. Beat on low for 30 seconds, then medium-high for 2 minutes.
Add remaining confectioners’ sugar, beat on low for 30 seconds, then medium-high for 2 minutes.
Turn mixer to low and slowly add heavy cream. Increase to medium-high and beat until well incorporated, ~2 minutes.
The frosting should be smooth and pipeable at this point.
Green Velvet Cupcakes
Ingredients
Ingredients (~14 cupcakes)
- 1/4 cup canola oil
- 2 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/3 cups cake flour sifted
- 1 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup buttermilk room temperature
- 1/4 cup sour cream room temperature
- 1/4 tsp salt
- 1/2 oz green food coloring ~half a bottle
Bailey’s Frosting
- 3/4 cup unsalted butter softened
- 2 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp Bailey’s Irish Cream
- 1 Tbsp heavy cream room temperature
Instructions
- Preheat oven to 350F and line muffin pan with paper liners.
- Beat oil, butter, and sugar for 10 minutes until fluffy.
- Add eggs one at a time, mixing 20 seconds after each, then add vanilla.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in separate bowl.
- Add half the flour mixture to butter mixture and mix until almost combined.
- Add buttermilk and sour cream, mix until almost combined.
- Add remaining flour mixture and mix until just combined.
- Mix in green food coloring until no streaks remain.
- Fill muffin cups 2/3 full with batter.
- Bake 15-18 minutes until toothpick comes out with few dry crumbs.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- Beat butter for 3 minutes until creamy.
- Add half the confectioners’ sugar and all the Bailey’s, beat on low 30 seconds then medium-high 2 minutes.
- Add remaining confectioners’ sugar, beat on low 30 seconds then medium-high 2 minutes.
- Slowly add heavy cream on low speed, then beat on medium-high 2 minutes until smooth.
- Frost cooled cupcakes.
