Scale

For the Cupcakes:

1 1/4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup vegetable oil

2 large eggs, room temperature

1/2 cup buttermilk, room temperature

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1/2–1 teaspoon green gel food coloring

For the Cream Cheese Frosting:

8 ounces block cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

Pinch of salt

Optional: green sprinkles for garnish

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3. In a large bowl, whisk together vegetable oil and eggs until smooth.

4. Mix in vanilla extract.

5. In a small bowl, combine buttermilk and vinegar.

6. Gradually add dry ingredients to wet ingredients, mixing just until combined.

7. Slowly pour in the buttermilk mixture and mix until smooth without overmixing.

8. Add green gel food coloring and stir until evenly colored.

9. Divide batter evenly among liners, filling each about two-thirds full.

10. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

11. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

12. Beat softened cream cheese and butter together until smooth and fluffy.

13. Gradually add powdered sugar, mixing on low until incorporated.

14. Add vanilla extract and salt, then beat until creamy.

15. Frost completely cooled cupcakes and garnish as desired before serving.

Do not overmix the batter to maintain a soft, velvety texture.

Use gel food coloring for vibrant color without thinning the batter.

Cupcakes can be stored unfrosted at room temperature for 2 days.

Frosted cupcakes should be refrigerated up to 4 days.

Bring to room temperature before serving for best flavor and texture.