# What You Need:
→ Green Velvet Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon green gel food coloring
12 - 1 teaspoon white vinegar
→ Cream Cheese Frosting
13 - 8 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for 2 minutes until light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition to ensure proper emulsification.
05 - Mix in buttermilk, sour cream, vanilla extract, green food coloring, and white vinegar until fully combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated without overmixing.
07 - Divide batter evenly among prepared cupcake liners, filling each cavity approximately 2/3 full.
08 - Bake for 16 to 18 minutes until a wooden toothpick inserted into the center emerges clean.
09 - Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
10 - In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
11 - Gradually add sifted powdered sugar, vanilla extract, and salt, beating until the frosting achieves a fluffy, well-combined consistency.
12 - Once cupcakes are completely cooled, apply cream cheese frosting using a piping bag or offset spatula. Top with green sprinkles if desired.
