St. Patrick’s Day Cupcakes

Celebrate St. Patrick’s Day with these festive green velvet cupcakes topped with Bailey’s Irish Cream Frosting!

Green Velvet Cupcakes with Bailey's Irish Cream Frosting | JavaCupcake.com

The St. Patrick’s Day cupcakes are done!! 🙂 I made Green Velvet cupcakes and topped them with Bailey’s Irish Buttercream frosting! Here’s the recipe!!

Enjoy!

UPDATE March 2014:

So… this post is from the VERY early days of this blog! Can you tell? I think I’ve come a long way since 2009!  I have reworked this post a bit, adding the ZipList recipe and fixing the photos.  This recipe has become very popular on Pinterest and social media, so I wanted to make it a little more user friendly.

Surprisingly, I haven’t made another St. Patrick’s Day cupcake again until 2014 when I made Lucky Charms Cupcakes!

Happy St. Patrick’s Day!

Green Velvet Cupcakes for St. Patrick
 
Prep time
Cook time
 
Serves: 2+ dozen cupcakes
Ingredients
Green Velvet Cupcakes
  • 1½ cups vegetable oil
  • 1½ cups granulated sugar
  • 2 eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla
  • 1 tsp liquid green food coloring
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sat
  • 1 cup buttermilk
Bailey's Irish Cream Frosting
  • 4 cups powdered sugar
  • 1 cup unsalted butter, room temperature
  • pinch of salt
  • 1 tsp vanilla
  • 3-4 Tbsp Bailey's Irish Cream
  • Green sugar crystals, for garnish
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the oil, sugar, eggs, vinegar, vanilla and green food coloring.
  3. In a small bowl, whisk together the flour, salt and baking soda.
  4. Add half the flour mixture to the wet mixture and fold gently.
  5. Stir in the buttermilk.
  6. Fold in the remaining flour mixture and fold until just combined.
  7. Fill the cupcake liners ½-2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean
  8. Cool in the pans for 5 minutes before removing to a wire rack to cool completely.
Bailey's Irish Cream Frosting
  1. Cream the butter and sugar together until smooth.
  2. Add the salt and vanilla and mix until combined.
  3. Mix in 3-4 Tbsp Irish Cream. Add more or less depending on the consistency of frosting you desire.
  4. Beat on high for 2 minutes.
  5. Using a large round top, pipe swirls of frosting onto the cupcake.
  6. Alternately, use an offset spatula to spread the frosting over the top of the cupcake. Line the sides with green sugar crystals

21 thoughts on “St. Patrick’s Day Cupcakes

  1. YUM! What kind of tool do you use to frost your cupcakes – I just realized that sounded waaaay dirtier than I intended, but I can’t think of any other way to word it..just wonderin’…

  2. I made these yesterday and gave a lot away. I made them to trial them because my daughter’s birthday is on St. Patrick’s Day, and I have to make cupcakes for her class. (I usually just buy them from a bakery!) The compliments I have been getting back after making them have been amazing. These were the best cupcakes I have ever made, thank you so much for sharing this recipe!

  3. I just made these and I have to say, there is WAY too much oil! It’s seeping out the bottom of the wrappers! The color and flavor are ok but they also didn’t rise up past the top of the cupcake liner. If I try these again, I will cut the oil down to a cup. Hopefully that will fix the problems.

    1. Thanks for the feedback! This is one of my earlier recipes and I’m certain it hasn’t been perfected yet. It looks like it’s time to try them again and get them “just right”! Happy Baking!

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