Description
These Lucky Green Bake Sale Cupcakes are a festive and delicious treat that always sell out at any event. Featuring a moist, fluffy vanilla cupcake dyed a vibrant shamrock green, they’re topped with a smooth, creamy green buttercream frosting and fun sprinkles or edible glitter for a perfect St. Patrick’s Day celebration or any occasion that calls for a touch of green. Easy to make and irresistible, these cupcakes are sure to be a crowd-pleaser!
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- Green gel food coloring, to desired shade
Frosting
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green gel food coloring, to desired shade
- Sprinkles or edible glitter for decoration
Instructions
- Preheat Oven and Prepare Muffin Tin: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make cleanup easier.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, which should take about 2 to 3 minutes. This step ensures a light texture in your cupcakes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure even distribution. Then, stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Adding Dry Ingredients and Milk: Add the dry ingredient mixture to the wet ingredients in two additions, alternating with the milk. Mix gently until just combined to avoid overmixing, which can make the cupcakes tough.
- Add Green Food Coloring: Gradually stir in green gel food coloring a little at a time until the batter reaches a bright shamrock green color.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully baked.
- Cool: Remove the cupcakes from the oven and let them cool completely in the pan or on a wire rack before frosting to prevent melting the buttercream.
- Prepare Frosting: Beat the softened butter in a clean bowl until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, continuing to beat until the frosting is smooth and fluffy. Adjust the cream quantity to achieve your desired consistency.
- Tint Frosting: Add green gel food coloring to the frosting and mix until evenly colored to match the cupcakes.
- Frost and Decorate: Once the cupcakes are cooled, generously frost them with the green buttercream. Finish by sprinkling with sprinkles or edible glitter for a festive touch.
- Serve and Enjoy: Your Lucky Green Bake Sale Cupcakes are ready to be served. They’re ideal for bake sales, St. Patrick’s Day, or any fun gathering.
Notes
- Be careful not to overmix the batter to keep cupcakes light and fluffy.
- If you don’t have green gel food coloring, you can use liquid food coloring but you may need more to achieve a vibrant color, which might affect the batter consistency.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let refrigerated cupcakes come to room temperature before serving for best texture and flavor.
