Description
These Lucky Green Bake Sale Cupcakes are festive, fluffy treats that turn out perfectly moist with a vibrant shamrock green color. Topped with a creamy green buttercream frosting and playful sprinkles or edible glitter, they are a surefire hit at any bake sale or St. Patrick’s Day celebration, always selling out fast.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- Green gel food coloring, as needed
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green gel food coloring, as needed
- Sprinkles or edible glitter for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy cupcake removal and clean-up.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer for about 2 to 3 minutes until the mixture is pale, creamy, and fluffy, creating a light base for your cupcakes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, alternating with the milk. Mix just until everything is combined to avoid overworking the batter, which could toughen the cupcakes.
- Add Green Coloring: Gradually add green gel food coloring a little at a time until you achieve a vivid shamrock green color representative of the festive theme.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising without spilling over.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Completely: Allow cupcakes to cool completely in the pan or on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat the softened butter in a bowl until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract, continuing to beat until the frosting is smooth, fluffy, and spreadable. Add more cream if needed to reach desired consistency.
- Color the Frosting: Tint the frosting with green gel food coloring to match the cupcakes’ festive theme.
- Frost and Decorate: Once cupcakes are completely cooled, generously frost each cupcake with the green frosting and decorate with sprinkles or edible glitter for a festive finish. Serve and enjoy!
Notes
- Use gel food coloring instead of liquid for a brighter color without thinning the batter or frosting.
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can substitute milk with buttermilk for a slightly tangy flavor and tender crumb.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
