Green Velvet Grinch Cupcakes

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I had a blast making these delightful Green Velvet Grinch Cupcakes, and trust me, they’re even more delicious than they are fun! What inspired me? Well, it all started with my toddler’s newfound love for the Grinch.

Green Velvet Grinch Cupcakes

Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 12


Cupcake Ingredients:

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

Frosting Ingredients:

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


For the Cupcakes:

  • Preheat your oven to 350°F and line a muffin tin with liners. Also, give a 9-inch cake pan a quick spray with nonstick cooking spray and set it aside.
  • In a stand mixer, mix together granulated sugar, oil, melted butter, eggs, vanilla, and buttermilk on medium-low for about 1 minute.
  • Add white vinegar, flour, cornstarch, baking soda, and salt. Mix on low until smooth.
  • Take out 1 cup of batter, dye it red. Add green food dye to the remaining batter. Cover with plastic wrap until needed.
  • Pour the green batter into the prepared cake pan and bake for 15 minutes. Allow it to cool to room temperature and then freeze it for at least 30 minutes.
  • Use a ½ inch heart cookie cutter to punch out 12 hearts from the red cake. Fill each muffin tin ⅓ full, press a heart in each one, cover with batter, and bake for 20 minutes or until done. Let them cool completely.

For the Frosting:

  • In the stand mixer, beat 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, until you get the desired consistency.

For Assembly:

  • Put the frosting into a piping bag with a large tip (I used 1M) and pipe a swirl on each cupcake.
  • Top with a heart, white sanding sugar, and there you have it! Enjoy these cupcakes, and they’ll stay fresh at room temperature for up to 4 days.

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