Let me tell you, green velvet cupcakes always make me smile because they remind me of a St. Patrick’s Day party where I brought them as a last-minute contribution.
I wasn’t sure how they’d go over because, let’s face it, green cake isn’t everyone’s first thought for dessert. But guess what? They were gone before I could grab one!
It was then I realized these little gems aren’t just fun—they’re a nutritious, gluten-free treat that everyone loves.
Now, they’re a go-to for birthdays, potlucks, or just because I’m in the mood for something colorful and delicious.
Tips for Maximum Flavor
- Cocoa: Sift the cocoa powder for a silky texture in the batter.
- Natural green: Use spinach or matcha powder instead of food coloring if you want an earthy, vibrant hue.
- Buttermilk hack: No buttermilk? Stir 1 tbsp white vinegar into 1 cup of milk and let it sit for 5 minutes.
Frosting Options
- Cream Cheese Frosting: Whip together 8 oz cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, and 1 tsp vanilla extract until fluffy.
- Coconut Whip: Chill a can of coconut cream overnight, then whip it with a touch of maple syrup for a dairy-free option.
- Matcha Glaze: Mix 1 cup powdered sugar, 1 tsp matcha powder, and a bit of water to drizzle.
Variations
- Vegan: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and use plant-based milk.
- Nut-Free: Ensure all your ingredients, like buttermilk and frosting, are nut-free certified.
- Chocolate Drizzle: Melt some dairy-free dark chocolate and drizzle on top for a fancy touch.
Presentation & Serving Suggestions
Arrange these cupcakes on a simple white cake stand with a sprinkle of shredded coconut or edible glitter. For added pizzazz, pipe frosting in swirls and top with a pinch of crushed pistachios or a single candied cherry.
Gluten-Free Green Velvet Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist, colorful cupcakes with a velvety crumb—perfect for any occasion and completely gluten-free!
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup coconut sugar (or regular granulated sugar)
- ½ cup avocado oil (or any neutral oil)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk (or plant-based milk with 1 tbsp vinegar)
- 1 tbsp green food coloring (natural or regular—spinach powder works too!)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk the wet ingredients. In another bowl, beat the sugar, oil, eggs, and vanilla until smooth. Stir in the buttermilk and green food coloring.
- Combine. Gradually add the dry ingredients to the wet mixture, stirring gently until no lumps remain. Don’t overmix—just a good stir does the trick!
- Fill the cups. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake. Pop them in the oven for 18–22 minutes, or until a toothpick comes out clean.
- Cool. Let the cupcakes cool completely on a wire rack before frosting.
Notes
Substitute natural food dyes for a plant-based twist. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
