Shamrock Shake Cupcakes (Print)
Fluffy vanilla cupcakes blended with peppermint and topped with creamy mint frosting and green sprinkles.
# Ingredient List:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 tsp pure vanilla extract
10 - 1/2 tsp peppermint extract
11 - 5-6 drops green food coloring
→ Mint Whipped Frosting
12 - 1 cup heavy whipping cream, cold
13 - 1/3 cup powdered sugar
14 - 1/2 tsp peppermint extract
15 - 3-4 drops green food coloring (optional)
→ Garnish
16 - Green sprinkles
17 - Maraschino cherries (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract until incorporated.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
06 - Fold in the green food coloring, adding more drops as needed to reach your desired shade of green. Mix until the color is evenly distributed throughout the batter.
07 - Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Use an ice cream scoop for consistent portioning.
08 - Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking for even results.
09 - Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 - In a chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar, peppermint extract, and food coloring if using. Continue beating until stiff peaks form and the frosting holds its shape.
11 - Pipe or spread the whipped frosting onto the completely cooled cupcakes. Top immediately with green sprinkles and a maraschino cherry, if desired. Serve promptly or refrigerate until serving.
# Expert Suggestions:
01 -
- The mint flavor is fresh and natural, not artificial or cough syrup sweet
- Frosting made with real whipped cream instead of buttercream feels lighter on your tongue
- That surprise green crumb when you bite into the cupcake makes everyone smile
02 -
- Room temperature ingredients create the smoothest batter and prevent curdling
- Overmixing the flour makes tough cupcakes, so stop as soon as the flour disappears
- Cold whipping cream whips faster and holds peaks better than room temperature cream
- The peppermint extract is potent, so even a half teaspoon delivers plenty of flavor
03 -
- If your frosting starts feeling soft, stick the entire piping bag in the fridge for ten minutes
- A drop of vanilla extract in the frosting rounds out the peppermint beautifully
- These cupcakes actually taste better on day two as the mint flavor settles into the crumb