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St. Patrick’s Day

Green velvet cupcakes with white chocolate mint cream cheese frosting - perfect for St. Patrick's Day

Green Velvet Mint Cupcakes

Green Velvet Mint Cupcakes

  • Servings: 18-24 cupcakes
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A fun twist on our favorite cupcakes from the Cake Mix Doctor that are perfect for St. Patrick's Day

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  • 24 paper liners for cupcake pans
  • 1 package plain German chocolate cake mix
  • 1 package vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 bottle (1 ounce) green food coloring *I only use enough to reach desired green color, about 1/4-1/2 the bottle*
  • 3 large eggs
  • 1 cup Andes creme de menthe baking chips
  • For White Chocolate Mint Cream Cheese Frosting
  • 6 ounces Ghiradelli white chocolate chips
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 teaspoon mint extract
  • 2 to 2 1/2 cups confectioners’ sugar, sifted


  1. Pre-heat oven to 350F. Line 24 cupcakes with paper liners.
  2. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in large mixing bowl for 30 seconds using an electric mixer on low-speed. Increase mixer speed and beat 2 minutes more, scraping down the sides as needed. Fold in the Andes baking chips. Scoop into lined cupcake cups, filling each three-quarters of the way full. Place in oven.
  3. Bake 18 to 20 minutes, until cupcakes spring back when lightly pressed with your finger. Remove from oven and set on wire rack to cool for 5 minutes.
  4. To make frosting, place the white chocolate chips in a small glass bowl in the microwave oven. Cook on 50% power for 30 seconds, then add 15 seconds more if needed. Stir until smooth.
  5. Beat cream cheese and butter in large mixing bowl on low-speed until well combined, about 30 seconds. Add melted white chocolate and blend until just combined, about 30 seconds. Add the mint extract and 2 cups of confectioners’ sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer and beat until the frosting is fluffy, about 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
  6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread using a short metal spatula.
  7. Store the cupcakes in the refrigerator.

For more St. Patrick’s Day fun check out this post. 🙂