St. Patrick's Day Red Velvet Clover Cupcakes With Rainbow French Buttercream Cream Cheese Frosting

A deliciously light and sweet red velvet cupcake base is then paired with a mousse like French buttercream and cream cheese frosting hybrid to create the perfect St. Patrick’s day treat! The French buttercream cream cheese frosting takes a little bit more effort than traditional cream cheese frosting, but it’s well worth it!

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Servings: 24

Prep Time: 00:25

Cook Time: 00:60

For The Red Velvet Cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temp

2 large eggs, room temp

1 tablespoon red food colouring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For The French Buttercream Cream Cheese Frosting

1/4 cup boiling hot water

12 ounces cream cheese, room temp

3 sticks salted butter, room temp

1 1/2 cups granulated sugar

1 cup powdered sugar

5 egg yolks, room temp

1 tsp vanilla

pinch of salt


1Heat oven to 350 degrees F. Line two 12-cup cupcake with paper liners.

2For the cupcakes, start by whisking together oil, vanilla, buttermilk, eggs, food colour, and vinegar in the bowl of a stand mixer.

3In a separate bowl, sift the flour, baking soda, salt and cocoa. Whisk in sugar.

4Turning the stand mixer on to medium-low speed, slowly add dry ingredients to the oil mixture, only until the batter is just smooth. Do not overmix.

5Using a cupcake batter scoop, or a heaped tablespoon, and add the batter evenly to each cupcake liner, until about 3/4 way full.

6Bake for about 15 - 20 mins, or until a skewer comes out clean. The cupcakes will be quite moist, so don't overcook.

7In the meantime, make the frosting.

8Add egg yolks to the bowl of a stand mixer, and turn on medium speed. Whip until the yolks are light, fluffy, and doubled in size.

9Add sugar to a heavy-bottomed saucepan and add water. Place on stove on medium-high heat. Gently swirl around the pan to dissolve the sugar in the hot water, then bring to a boil. Cook the syrup until it reaches 115 c, and then quickly remove from heat.

10Turn mixer with egg yolks to medium speed, and slowly (and I mean slowly - I've had hot sugar on my legs and it is NOT fun) drizzle the sugar syrup into the yolks, until completely combined. You may need to stop the mixer once the sugar is in to scrape down the sides.

11Turn speed up to high and continue whipping the mixture for 7 minutes, or until the eggs have increased in volume and the mixture is cool to the touch.

12Cube the warm butter into 1-inch pieces, and slowly start to add the butter cubes one by one while into the egg mixture, mixing continuously, thoroughly whipping each piece.

13While the last pieces of butter mix, cube the cream cheese into small chunks. Slowly, just like you did the butter, add the cream cheese to the mixture one-by-one on medium-high speed, and add the pinch of salt.

14Continue whipping the frosting until it's light, fluffy, and completely combined.

15Add vanilla. Taste the frosting to check the sweetness, and depending on your taste, add in powdered sugar to adjust the sweetness level and the frosting's texture. You may need to chill the frosting a little bit before piping.

16Once the frosting is chilled enough to hold its shape well, split to frosting into 5 bowls. Colour each separate bowl blue, purple, yellow, pink, and red using gel food colouring.

17To make the rainbow effect, prepare a large piping bag with your desired nozzle. Start by adding a scoop of the blue frosting to the bag, followed by the purple, yellow, pink, and red. Continue filling the bag in this pattern until you reach the bag's fill line.

18Pipe large swirls of the frosting, starting from the centre of each cupcake moving outward. Top with an edible clover, made from white chocolate modelling chocolate.

Additional Notes

It's really, really important that you have all of your ingredients room temp when attempting this recipe.

Otherwise, the cupcakes and frosting simply won't come out right. Also, I usually use 1 cup of plain milk + 1 tablespoon of white vinegar so I don't have to have buttermilk on constantly hand.

Make sure to only cook the syrup to 115 c, or you'll end up with a sweet mess stuck to your pan and bowls.

Also, for the modelling chocolate, I made mine by adding butter to a bowl of white chocolate along with food colouring and melting, though I don't suggest this method as I didn't write down the proportions. I recommend Sugar Geek Show's recipe, or you can buy some from the store. Get more recipes, tips, and printables at:

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