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Green Velvet Grinch Cupcakes

These cupcakes are as cute as they are delicious! It's a little more work to achieve the design but is so worth it!
Prep Time30 minutes
Cook Time40 minutes
Course: Dessert
Keyword: cake, cupcakes, holiday baking, red velvet
Servings: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • ½ cup salted butter melted
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1 tsp white vinegar
  • 2 ½ cups all-purpose flour
  • 4 tsp corn starch
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2-4 tsp red and green food dye
  • white sanding sugar
  • small heart sprinkles

For the frosting:

  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp heavy cream or milk room temperature

Instructions

For the cupcakes:

  • Preheat the oven to 350° and line a muffin tin with muffin liners. Spray a 9 inch cake pan with nonstick cookie spray and set aside. In the bowl of a stand mixer combine the granulated sugar, oil, melted butter, eggs, vanilla and buttermilk. Mix on medium low until incorporated, about 1 minute. Add in the white vinegar, flour, corn starch, baking soda and salt and mix on low until smooth.
  • Scoop 1 cup of batter into a separate bowl and dye red. Add green food dye to the rest of the batter then cover with saran until needed. Pour into the prepared cake pan (it will be a thin layer!) and bake for 15 minutes or until just baked through. Remove from the oven and allow to cool to room temperature before freezing for at least 30 minutes.
  • Once frozen use a ½ inch heart cookie cutter to punch out 12 hearts in the red cake. Fill each prepared muffin tin ⅓ of the way full before pressing a heart in each one. Cover completely with batter and bake immediately for 20 minutes or until baked through. Remove from the oven and allow to cool completely.

For the frosting:

  • In the bowl of a stand mixer beat the butter, powdered sugar, vanilla, salt and 2 tablespoons of heavy cream or milk until smooth, about 2 minutes. Add additional heavy cream, 1 tablespoon at a time, to reach desired consistency.

For assembly:

  • Add frosting to a piping bag fit with a large tip (I used 1M) and pipe a swirl of frosting on each cupcake. Top with a heart, white sanding sugar and enjoy! The cupcakes will stay fresh covered at room temperature for up to 4 days.