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Green Velvet Cupcake Sandwiches

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These Green Velvet Cupcake Sandwiches are a festive, fun, and easy treat perfect for St. Patrick’s Day or any celebration. Fluffy green velvet cupcakes are sandwiched with creamy vanilla buttercream for a nostalgic, crowd-pleasing dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk, room temperature (or 1/2 cup milk + 1/2 tsp vinegar)
  • 1/2 cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 tablespoon green gel food coloring
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 tablespoon whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Green or gold sprinkles (optional)
  • Mini shamrock candies or edible glitter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together buttermilk, oil, egg, vanilla extract, white vinegar, and green gel food coloring until smooth and evenly colored.
  4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined. Do not overmix.
  5. Spoon the batter evenly into cupcake liners, filling each about 2/3 full. Tap the tin gently to release air bubbles.
  6. Bake for 16–18 minutes, checking at 15 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Remove cupcakes from the tin and cool completely on a wire rack (about 30 minutes).
  8. For the buttercream, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, mixing on low, then increase speed. Add milk, vanilla, and a pinch of salt. Beat until fluffy and smooth (2–3 minutes). Adjust consistency with more milk or sugar as needed.
  9. Once cupcakes are cool, use a serrated knife to slice each cupcake horizontally in half. Spread or pipe a generous layer of buttercream on the bottom half, then sandwich with the top half.
  10. Decorate with green or gold sprinkles, edible glitter, or mini shamrock candies as desired.

Notes

For the most vibrant green, use gel food coloring and add gradually. If making gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute almond milk with lemon juice for buttermilk and vegan butter for frosting. If cupcakes dome too much, slice off the tops for flat sandwiches. Store assembled sandwiches in the fridge and let come to room temperature before serving.

Nutrition

Keywords: green velvet, cupcake sandwiches, St. Patrick’s Day, easy dessert, buttercream, festive treats, kid-friendly, party food

Find it online: https://zorbmeal.com/green-velvet-cupcake-sandwiches-recipe-easy-st-patricks-day-treat/