This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
43 min
|
easy
|
vegetarian
These classic vanilla cupcakes are soft, tender, and full of cozy bakery-style flavor in every bite.
The creamy green buttercream frosting makes them extra fun for holidays like Christmas or St. Patrick's Day, or any themed party.
They come together with simple pantry ingredients, so they’re perfect for last-minute celebrations or a sweet afternoon treat.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Set the pan aside while you mix the batter.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, beat the softened butter and sugar with a hand mixer until light and fluffy.
Scrape down the bowl as needed so everything mixes evenly.
Beat in the eggs one at a time, mixing on low until each egg is fully combined.
Mix in the vanilla extract just until it disappears into the batter.
Add half of the dry ingredients to the bowl and mix on low just until combined.
Pour in the milk, mix briefly, then add the remaining dry ingredients and mix until the batter is smooth.
Stop mixing as soon as the batter looks smooth to avoid tough cupcakes.
Divide the batter evenly between the 12 liners, filling each about two thirds full.
Bake for 16 to 20 minutes, until the tops spring back and a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack.
Cool completely before adding any frosting so it does not melt or slide.
In a large bowl, beat the softened butter until creamy and smooth.
Add the powdered sugar, vanilla, salt, and cream, then beat on low until everything starts to combine.
Increase the speed to medium and beat until the frosting looks fluffy and spreadable.
Add a drop or two of green food coloring to the frosting and mix well.
Adjust the color one drop at a time until you reach your favorite shade of green.
Use a piping bag or offset spatula to swirl the green buttercream onto the cooled cupcakes.
Decorate with sprinkles if you like, then serve or chill until ready to enjoy.
| Energy | 458 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 25 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These vanilla cupcakes with green buttercream make a fun choice for St. Patrick's Day, spring parties, or classroom events.
Pair them with cold milk or hot coffee, or top with themed sprinkles to match your celebration.
Post your review and pictures below! ⬇︎ Thanks for your review!
nmel87, Medicine Hat: Very moist and delicious. However, the amount of frosting this recipe makes is way more than you need. I halved the recipe, put it on thick and still had some left over.
: Glad you enjoyed them. Halving the frosting is a good call if you prefer a lighter layer.
Kimberly, San Francisco: These were really good!
: Glad you enjoyed them, Kimberly!
Joyce, Philadelphia: These came out tasty and nicely vanilla, and the buttercream piped well once it was fluffy. My only hiccup was the frosting felt a bit thick with 3 cups powdered sugar, so I had to add an extra splash of cream to get it spreadable.
: Happy these were nicely vanilla and piped well, Joyce! If the green buttercream feels thick, adding a splash more cream or milk a teaspoon at a time (or beating a bit longer) is exactly the right move.
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
