2 cups all-purpose flour2 teaspoon baking powder½ teaspoon salt½ cup unsalted butter softened to room temperature2 Tablespoons vegetable oil1 ¼ cup granulated sugar3 large eggs at room temperature1 Tablespoon vanilla extract¾ cup whole milk at room temperature
1 cup unsalted butter room temperature3 cups confectioner’s sugar1 teaspoon vanilla extract1- 2 Tablespoon heavy creamGreen Gel Food Coloring
Preheat the oven to 350°F (177°C). Line 2 12-cup muffin pans with cupcake liners. Set aside.
In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil and sugar, on high speed until smooth and creamy – about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
Add vanilla and mix to combine. Scrape down the sides and bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients in 2 batches, alternating with the whole milk. Beat on low speed until each batch is just incorporated. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
Divide the batter evenly among the cupcake liners – fill only ¾ full to avoid spilling.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
In a large bowl, using an electric hand whisk, whisk the butter on medium-high speed until smooth and creamy.
Reduce the mixing speed to low, add the confectioner’s sugar 1 cup at a time, whisking till smooth and fluffy after each addition. Scrape down the sides of the bowl as required.
Add the vanilla extract and beat to combine
Add the heavy cream, 1 tbsp at a time and whisk to desired consistency
Divide the frosting and color as required, adding 1 drop of gel color until desired shade is achieved
Pipe unto the cooled cupcakes and decorate as desired.
Batter Tip: When you add the flour to the wet ingredients, be careful not to overmix. Mix long enough so the dry ingredients are absorbed – if you overdo it, your cupcakes won’t be as tender.
Short-Cut Tip: If you’re short on time, use your favorite vanilla cake mix to make the cupcakes and just make the frosting from scratch. No one will know the difference!
Make-Ahead Tip: You can make and bake the cupcakes a day ahead. Once they’re cooled, store them in an airtight container and you can decorate them the next day. This helps break up the work when it’s busy!
Food Coloring Tip: I highly recommend gel coloring! The colors are more vibrant and it won’t change the consistency of your frosting like water-based food coloring does. I use Wilton’s concentrated food gel color paste for this recipe.
Decorating Tip: Feel free to decorate them however you like! If it’s easier, you can tint all of the frosting green and skip the dual frosting method.
Calories: 389kcal (19%), Carbohydrates: 51g (17%), Protein: 3g (6%), Fat: 20g (31%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 81mg (27%), Sodium: 94mg (4%), Potassium: 103mg (3%), Fiber: 1g (4%), Sugar: 38g (42%), Vitamin A: 636IU (13%), Vitamin C: 1mg (1%), Calcium: 49mg (5%), Iron: 1mg (6%)
© Julie’s Eats & Treats