Green Cupcakes with Cream Cheese Frosting

Cupcakes

1. Preheat the oven to 350°F and line cupcake pans with baking cups. Spray baking cups.
2. In a medium sized bowl, whisk together flour, sugar, baking powder, and salt.
3. In the bowl of a stand mixer add butter and sugar. Cream until light in color.
4. Add eggs and vanilla to creamed butter. Mix until fluffy.
5. Add 1/3 of the dry ingredients into the creamed butter mixture. Mix until just combined.
6. Add 1/2 of the buttermilk and mix until just combined.
7. Add 1/3 of the dry ingredients and mix until combined. Scrape the sides of the bowl as needed.
8. Add remaining 1/2 cup of buttermilk, again mixing until just combined.
9. Add the final 1/3 of the dry ingredients, mixing until there are no lumps.
10. Remove from stand mixer and fold in food coloring until the desired color is reached. Take care not to over-mix the batter.
11. Scoop batter into prepared muffin cups until roughly 1/2 way full. More than half full will result in overflowing cupcakes.
12. Bake until a toothpick comes out clean, about 15-17 minutes. Remove from oven and allow to cool for a few minutes in the muffin tin then remove and let cool completely on the wire rack.
13. For filled cupcakes, use a piping bag tip or a spoon to remove a small section of cake from the center of each cupcake, fill with sprinkles and then place the removed section back over the hole.

Frosting

1. Beat butter on medium high speed for about 5 minutes or until it is light and fluffy.
2. Add cream cheese and beat until smooth.
3. Add the powdered sugar a little at a time until it is all added and frosting is smooth and creamy.
4. Use a piping bag to frost the cupcakes, garnish with sprinkles, then serve!