Ingredients
Cupcake Batter:
1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup milk (whole or plant-based)
1 tsp vanilla extract
Green food coloring (as needed)
Frosting:
1 cup confectioners’ sugar
½ cup cream cheese or butter (softened)
Green food coloring (optional)
Decorations:
Heart-shaped sprinkles or red fondant
Optional: edible glitter, themed cupcake liners, candy cane pieces
Instructions
-
Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
-
Mix dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
-
Cream butter and sugar in a separate bowl until light and fluffy.
-
Add eggs one at a time, beating well after each addition. Stir in vanilla.
-
Combine wet and dry ingredients, alternating with milk. Do not overmix.
-
Add green food coloring to the batter and stir until evenly colored.
-
Fill liners about ⅔ full with batter.
-
Bake for 15–20 minutes, or until a toothpick comes out clean.
-
Cool cupcakes on a wire rack before decorating.
-
Prepare frosting by beating cream cheese or butter with confectioners’ sugar until smooth. Add green coloring if desired.
-
Frost and decorate with red hearts, sprinkles, or festive designs.
Notes
-
For a richer cupcake, use buttermilk instead of regular milk.
-
Let cupcakes cool completely before frosting to prevent melting.
-
Add crushed candy canes or green coconut for texture and visual flair.
-
Use a piping bag with star tip for elegant frosting swirls.
-
Make mini versions for party platters or school treats.
- Prep Time: 20minutes
- Cook Time: 15–20 minutes