# Components:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2/3 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon green gel food coloring
→ Frosting
12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Green sprinkles or shamrock candies, optional for garnish
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
03 - In another bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and green food coloring until well combined.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Avoid overmixing.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then vanilla extract, and beat until light and creamy.
09 - Once cupcakes are completely cool, frost generously using a spatula or piping bag.
10 - Decorate with green sprinkles or shamrock candies if desired.
