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
Prepare Your Oven and Cupcake Pan
Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
I had enough batter for approximately 14 cupcakes, so you may need a few extra liner spots or to bake in batches.
Preparing the Cupcake Batter
In the bowl of a stand mixer with a paddle attachment, beat together the oil, butter, and sugar on medium speed for approximately 10 minutes until they are light and fluffy.
Add each egg one at a time, mixing for approximately 20 seconds after each egg.
Mix in the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add half of the flour mixture to the butter mixture and mix until almost combined, then add the buttermilk and sour cream and mix until almost combined.
Add the remaining flour mixture and mix just until fully incorporated.
Mix in the green food coloring until no streaks remain in the batter.
Baking the Cupcakes
Fill each muffin cup approximately two-thirds full with batter.
Bake for approximately 15-18 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Preparation of Frosting
Beat the butter with a stand mixer on medium speed until creamy, approximately 3 minutes.
Add half of the confectioners’ sugar and all of the Bailey’s.
Beat at low speed for 30 seconds and then at medium-high for 2 minutes.
Add the remaining confectioners’ sugar and beat at low speed for 30 seconds, then at medium-high for 2 minutes.
Switch to low speed and slowly add the heavy cream; increase speed to medium-high and beat until fully incorporated, approximately 2 minutes.
Your frosting should now be a smooth, pipeable texture.
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.
