Ingredients
For the Cupcakes:
- 1¾ cups (220g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- ½ cup (120g) sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegetable oil
For the Green Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 3-4 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Green gel food coloring
Decorations:
- Green sprinkles, shamrock decorations, gold edible glitter, or other St. Patrick’s Day toppings
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add softened butter and beat on low speed for 3 minutes until mixture resembles coarse sand.
- Combine wet ingredients: In a separate bowl, whisk together eggs, milk, sour cream, vanilla, and oil until smooth.
- Create batter: Add wet ingredients to dry ingredients in two additions, mixing on low speed just until combined. Increase to medium speed and beat for 1 minute. Scrape bowl and mix briefly by hand.
- Fill and bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, rotating pans halfway through, until a toothpick comes out clean.
- Cool completely: Cool cupcakes in pans for 5 minutes, then transfer to a wire rack to cool completely (30-45 minutes).
- Make frosting: Beat butter on medium speed for 2-3 minutes until fluffy. Add powdered sugar one cup at a time, mixing on low after each addition. Add vanilla, salt, and 3 tablespoons cream. Beat on medium-high for 3 minutes until light and fluffy. Add more cream if needed for desired consistency. Mix in green food coloring until desired shade is achieved.
- Frost and decorate: Pipe or spread frosting onto cooled cupcakes. Add green sprinkles, shamrock decorations, or other St. Patrick’s Day toppings while frosting is still soft.
Notes
- All ingredients must be at room temperature for best results
- Don’t overmix batter after adding flour—mix just until combined
- Cupcakes must be completely cool before frosting
- Use gel food coloring for vibrant green without thinning frosting
- Store unfrosted cupcakes at room temperature up to 3 days
- Store frosted cupcakes at room temperature 2 days or refrigerated 5 days
- Freeze unfrosted cupcakes up to 3 months
- For chocolate cupcakes, replace ½ cup flour with cocoa powder
- Can substitute Greek yogurt for sour cream in equal amounts
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking, Reverse Creaming
- Cuisine: American
- Diet: Vegetarian