Description
These Lucky Green Bake Sale Cupcakes are irresistibly moist, fluffy, and tinted with vibrant shamrock green for festive occasions. Topped with a creamy, smooth green frosting and sprinkled with edible glitter or sprinkles, these cupcakes are always crowd-pleasers and sell out quickly at any bake sale or celebration.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- ¾ 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 food coloring (gel recommended)
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Green food coloring (gel recommended)
- Sprinkles or edible glitter for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, about 2 to 3 minutes, ensuring a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. 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 thoroughly to evenly distribute leavening agents.
- Mix Batter: Alternate adding the dry ingredients and milk to the wet mixture in two additions—start and end with dry ingredients. Mix gently just until combined to avoid overmixing and tough cupcakes.
- Add Food Coloring: Incorporate green gel food coloring incrementally until the batter reaches a bright shamrock green color, perfect for festive presentation.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Cool Completely: Allow cupcakes to cool completely in the pan or on a wire rack before frosting to ensure the frosting does not melt.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, continuing to beat until the frosting is smooth, fluffy, and spreadable. Adjust cream quantity if needed for desired consistency.
- Tint Frosting: Add green gel food coloring to the frosting and mix thoroughly until evenly colored.
- Frost and Decorate: Once cupcakes are fully cooled, frost them generously with the green frosting and decorate with sprinkles or edible glitter for a festive touch. Serve and enjoy!
Notes
- Use gel food coloring for more vibrant green without thinning the batter or frosting.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor.
