Green Velvet Baby Cakes

These quick and easy Green Velvet Baby Cakes are the best dessert for St. Patrick’s Day! They’re soft, moist mini cupcakes topped with a velvety cream cheese icing!

Lucky Green Velvet Baby Cakes

Lucky Green Velvet Cupcakes Recipe

Here’s a blast from the past recipe that is perfect for St. Patrick’s Day coming up. I remember eating these green velvet baby cakes with the boys last year and they were fantastic, not to mention a breeze to whip up.

You can find all kinds of cute St. Patrick’s Day cupcake liners from Michaels 🙂  Hope you enjoy!!

Green Velvet Baby Cakes on a Platter

Green Velvet Baby Cakes with Cream Cheese Icing

A Green Velvet Cupcake with Cream Cheese Icing

Green Velvet Baby Cakes

These quick and easy Green Velvet Baby Cakes are the best dessert for St. Patrick's Day! They're soft, moist mini cupcakes topped with a velvety cream cheese icing!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings: 36
Calories: 181kcal
Author: Jenny
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Equipment

  • Oven

Ingredients

For the Mini Cupcakes

  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 small box instant vanilla pudding mix
  • 1/2 cup plain yogurt or sour cream
  • 5-8 drops green decorating paste or food coloring

For the Cream Cheese Frosting

  • 8 oz softened cream cheese
  • 1 stick softened butter
  • 1 lb powdered sugar
  • yellow decorating paste or food coloring
  • Gold Pearl Dust or sprinkles if desired

Instructions

For the Mini Cupcakes

  • Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes.
  • Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins.
  • Bake for 15-18 minutes or until cooked through. Let cool completely.

For the Cream Cheese Frosting

  • Beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick.
  • Divide frosting into 2 bowls then add in a few drops of yellow food coloring or decorating paste into one. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.

Notes

If you use food coloring instead of decorating paste, the colors in your dessert won't be as bright. 

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 27mg | Fiber: 1g | Sugar: 19g | Vitamin A: 193IU | Calcium: 44mg | Iron: 1mg
Keywords: baby cakes, best cream cheese frosting, cream cheese frosting recipe, cupcakes recipe, green velvet, mini cupcakes, red velvet cupcakes recipe

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My little stinker in the kitchen 🙂

My Son with Cupcake Batter on his Face

My Son in the Kitchen

Have a great week! See you soon 🙂

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41 Responses
  1. Rich K.

    Stupid question here… but, it says “1 small box instant vanilla pudding mix”, do I make the pudding and then add it in or just add in the mix? Sorry, I’m a guy hahaha

  2. Sara

    Made these but changed a couple things. I used French Vanilla cake mix and cheesecake pudding mix because that is what I had in the cupboard. They Turned out SOOOO good. My kids and husband had them gone in no time!

  3. Rachel

    So I tried these today – didn’t turn out very pretty! I couldn’t find any coloring “paste” so mine were like mint green instead of that vibrant green. Also, the tops of mine got golden brown during baking, how did you prevent that?

    And last but not least…they SHRUNK in a major way during cooling. They looked beautiful and fluffy when I pulled them out of the oven, but shrunk nearly half their size within a minute or two. Lesson learned: don’t over-beat the batter! If you could specify which coloring paste you used that would be great. My store didn’t have any “pastes.”

  4. Amanda C

    I just wanted to let you know that you’re my favorite. 🙂 and those boys of yours are very cute. Love the cupcakes!!

  5. PaulaK

    I made these for Super Bowl this year (Packers colors!) and they were DELICIOUS! My husband wouldn’t stop eating them! And I loved that they were bite sized. Just pop one in!

  6. These are too cute! I made a Double Chocolate Stout Cupcake with Irish Cream Buttercream last night using Young’s Double Chocolate Stout beer for the cupcakes….so delicious. It’s amazing how the stout really pulls out the chocolate flavor. The irish cream frosting was SO good. Ok, off to eat like 12 of them now…ha! I posted them on my blog so if you have time, check them out!

    Thanks for sharing. I love red velvet so green..even better…fave color!

  7. Very fun and festive! I love the bright color – makes it feel like spring! I accidentally made “forest green” velvet cupcakes once, with the intention of making a navy blue velvet cake. These are much prettier 🙂

  8. I’m a little nervous to eat such bright green food when I’m pregnant, but these look too delish to pass up. And it’s St Patty’s Day after all!

  9. I’m definitely going to give these a try for my little people! I think I will use lime yogurt and add lime zest to the frosting! Just love the citrus flavor and it’s green 🙂

  10. Jenny you and your awesome festive, green eats! I love it!

    And I love “your little stinker” licking the beater. I think as a kid, licking beaters was awesome and the greener the batter (or red for Valentine’s Day or Pink for Easter…) the better 🙂

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