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Shamrock Shake Cupcakes

Shamrock Shake Cupcakes | browneyedbaker.com #recipe #StPatricksDay

If you flock to McDonald’s at the first sign of those minty green shakes, you’re going to go bonkers over these cupcakes. I didn’t have a non-spiked St. Patrick’s Day cupcake in my repertoire yet, and thought that this riff on the popular milkshakes could be a really delicious treat. I made a homemade shamrock shake a few years ago, and used that as a jumping off point, starting with green-hued vanilla-mint cupcakes and topped them with fluffy whipped cream frosting.

Shamrock Shake Cupcakes | browneyedbaker.com #recipe #StPatricksDay

I adapted my new favorite vanilla cupcake recipe, added in some mint extract (be sure to use regular mint, and not peppermint, or the taste won’t be the same), and tinted it a lovely shade of green. The mint flavor is distinct but subtle; feel free to amp up the amount if you want a super minty cupcake. Likewise, you can adjust the green food coloring to make the batter as light or dark green as you’d like.

Shamrock Shake Cupcakes | browneyedbaker.com #recipe #StPatricksDay

The frosting is the same fluffy whipped cream frosting that I used for my pumpkin spice latte cupcakes; it has a cream cheese base, which helps to stabilize it and results in a beautiful frosting that’s light as air and perfect for piping. Throw some pretty green sugar on top and finish it off with a green maraschino cherry, and you have a perfectly festive cupcake fit for a St. Patrick’s Day party!

Shamrock Shake Cupcakes | browneyedbaker.com #recipe #StPatricksDay

Sometimes, milkshake-inspired cupcakes make the best dessert, right?

Shamrock Shake Cupcakes | browneyedbaker.com #recipe #StPatricksDay

One year ago: Homemade Baileys Irish Cream
Two years ago: Irish Whiskey Soda Bread with Irish Whiskey Butter
Three years ago: Guinness-Milk Chocolate Ice Cream
Four years ago: Shamrock Sugar Cookies
Five years ago: Braised Beef with Mushrooms and Cabernet Sauce
Six years ago: Slow Cooker Pot Roast
Seven years ago: Texas Sheet Cake

Shamrock Shake Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 15 to 20 minutes

Total Time: 1 hour

Green-tinted vanilla-mint cupcakes with whipped cream frosting, perfect for St. Patrick's Day.

Ingredients:

For the Cupcakes:
¾ cup + 2 tablespoons cake flour
½ cup + 2 tablespoons all-purpose flour
¾ cup + 2 tablespoons granulated sugar
1¼ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature, cut into ½-inch cubes
2 eggs
½ cup whole milk
1 teaspoon vanilla extract
1½ teaspoons mint extract (NOT peppermint extract)
6 drops green food coloring

For the Frosting:
8 ounces cream cheese, at room temperature
½ cup granulated sugar
1½ teaspoons vanilla extract
2 cups heavy cream

To Garnish:
Green sanding sugar
Green maraschino cherries

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.

2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.

3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk, vanilla and mint extract, and mix until combined. Add the green food coloring and mix until color is evenly dispersed throughout the batter. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.

4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.

6. Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with green maraschino cherries, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Note: I had a little bit of frosting leftover, and as you can see, I piled it high on each cupcake. I always believe that more is better when it comes to frosting, but if you prefer less, you can scale it down.

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54 Responses to “Shamrock Shake Cupcakes”

  1. Elisa on March 12, 2014 at 1:00 am

    I have to ask, when do u post your new recipes? I love how I could always count on them first thing!

    Reply

    • Michelle on March 12th, 2014 at 3:50 pm

      Hi Elisa, New posts usually go live shortly after midnight.

      Reply

  2. Marie @ Little Kitchie on March 12, 2014 at 5:51 am

    How cute are these?!

    Reply

  3. Lisa @ Simple Pairings on March 12, 2014 at 6:56 am

    How cute! I’m getting more excited for St. Patty’s day with each day that passes, especially seeing all the festive treats on my blog feeds! I love that you used the green cherries on top – just really completes the image :) And of course, cream cheese icing – one of my very favorites!

    Reply

  4. Chloe @ foodlikecake on March 12, 2014 at 7:50 am

    Those are so adorable! You always have such good ideas and I love the green cherries. :-)

    Reply

  5. Katrina @ WVS on March 12, 2014 at 8:39 am

    Daaaang! This looks awesome! I love the cute little cherries on top :)

    Reply

  6. Liz @ Tip Top Shape on March 12, 2014 at 8:41 am

    I want to eat these every single day of my life!! They look amazing!!!!

    Reply

  7. Megan Jenkins on March 12, 2014 at 8:42 am

    This frosting looks divine, and so different from the normal sugar-laden buttercream! One question, I see you say the cream cheese stabilizes it, does that mean this won’t start to break down if you make them the night before? I know for standard whipping cream, it typically starts to separate and get watery over time. Also, do you feel that these should be stored in the refrigerator because of the whipping cream and cream cheese? The photos are stunning — well done!

    Reply

    • Michelle on March 12th, 2014 at 3:54 pm

      Hi Megan, Yes, the cream cheese keeps the frosting from breaking down so it won’t get watery. You could definitely make these the night before. And yes, as directed in the recipe, you should store these in the refrigerator. Enjoy! :)

      Reply

  8. Maureen on March 12, 2014 at 9:42 am

    These look delicious! Could you clarify the butter amount please? Is it a 1/2 cup or stick? I’m assuming the former , just want to be sure before making them. Thanks, Maureen

    Reply

    • Michelle on March 12th, 2014 at 3:59 pm

      Hi Maureen, So sorry for that error, I’ve corrected it above, but it’s ½ cup.

      Reply

      • Maureen on March 12th, 2014 at 6:27 pm

        Thanks Michelle! Love your site. Happy St Patricks Day:)

        Reply

        • Michelle on March 12th, 2014 at 10:11 pm

          Thanks, Maureen! Happy St. Patrick’s Day to you, too! :)

          Reply

  9. Tana on March 12, 2014 at 10:50 am

    These look divine! Just curious, where do you find the green cherries? I’ve never seen them before.

    Reply

    • Michelle on March 12th, 2014 at 3:59 pm

      Hi Tana, They were at the grocery store where all of the ice cream toppings are, right next to the red cherries. I’ve actually seen them there for a long time!

      Reply

  10. Marcie on March 12, 2014 at 11:07 am

    While I haven’t had a mcdonalds shamrock shake in ages, I grew up loving them. These are so festive and fun!

    Reply

  11. Kellianne on March 12, 2014 at 12:49 pm

    Is that 1/2 a cup of butter or 1/2 a stick? Thanks! These looks fantastic.

    Reply

    • Michelle on March 12th, 2014 at 4:03 pm

      Hi Kellianne, That’s ½ a cup, I’ve corrected it above, so sorry for the error!

      Reply

  12. Ilona @ Ilona's Passion on March 12, 2014 at 12:53 pm

    Love this green color of the cupcakes:) Mint flavor:) My son would love them, he loves mint

    Reply

  13. Meriem @ Culinary Couture on March 12, 2014 at 2:00 pm

    I had no idea green maraschino cherries existed! These look amazing!

    Reply

  14. The Macadame on March 12, 2014 at 3:11 pm

    What a great idea!!! I love the red cherries on top – they look so inviting :)

    Reply

  15. Angelyn @ Everyday Desserts on March 12, 2014 at 6:43 pm

    These cupcakes? YES. I love these!!

    Reply

  16. Jamie on March 12, 2014 at 7:40 pm

    Those are adorable!!!

    Reply

  17. Beth on March 12, 2014 at 7:45 pm

    Michelle, what size tip do you use?

    Reply

    • Michelle on March 12th, 2014 at 10:10 pm

      Hi Beth, I used the Ateco #827.

      Reply

  18. Hari Chandana on March 13, 2014 at 6:18 am

    Those are very pretty and tempting.. wonderful preparation! :)

    Reply

  19. Salina on March 13, 2014 at 9:52 am

    These look so cute and yummy! One question. Does cake flour have to be used? I live at high altitude and cake flour does not do well here.

    Reply

    • Michelle on March 13th, 2014 at 11:11 am

      Hi Salina, The cake flour is important to the texture of the cupcakes – it keeps them light and fluffy. I have not baked at high altitude, so I can’t speak to how they would turn out if you replace it with all-purpose flour. If you give it a try, please let me know how it turns out.

      Reply

      • Salina on March 16th, 2014 at 11:19 pm

        I made these tonight with just all-purpose flour and no cake flour, and they turned out fantastic! I will definitely be making these a tradition. I’m so happy I found this recipe! Thank you!

        Reply

      • Drea on March 17th, 2014 at 1:36 pm

        I made them at high altitude (5400 ft) with cake flour and with out any adjustments to the recipe. They cae out PERFECTLY!!!

        Reply

  20. Sarah on March 13, 2014 at 9:56 am

    Hi! What brand of mint extract do you use? I only have peppermint at home- I’ve heard the mint has like a spearmint taste to it?

    Reply

    • Michelle on March 13th, 2014 at 11:12 am

      Hi Sarah, I used McCormick mint extract. Yes, regular mint has a spearmint flavor, which is very, very different than the peppermint extract.

      Reply

  21. Ellie on March 13, 2014 at 11:31 am

    I’m going make these Sunday! I have one question…. Is cubes ice cubes crushed? Sorry I’m a little confused. Sorry!

    Reply

    • Lori F. on March 13th, 2014 at 2:29 pm

      I think she is referring to the butter which the recipe ingredients list as “cut into 1/2″ cubes”.

      Reply

    • Michelle on March 13th, 2014 at 6:00 pm

      Hi Ellie, Yes, the butter should be cut into ½-inch cubes. This makes it easier to incorporate into the dry ingredients. No ice :)

      Reply

  22. Lauren on March 13, 2014 at 2:33 pm

    Absolutely gorgeous!!
    I need to be making me some of these!! I never have very good luck in finding green maraschino cherries though :( Where did you find yours??

    Reply

    • Michelle on March 13th, 2014 at 5:58 pm

      Hi Lauren, They were at the grocery store next to the red ones, in the ice cream toppings section.

      Reply

  23. Lori F. on March 13, 2014 at 2:34 pm

    Two friends and I are doing a “Brown Eyed Baker” baking play date Saturday afternoon. We’re making a double batch of your Irish Car Bomb cupcakes and a batch of these Shamrock Shake cupcakes. We get to have fun, and split the results of our hard work. And our families won’t mind the fact that we spent a few hours of girl time when they taste the cupcakes.

    Reply

  24. Ysa on March 13, 2014 at 3:42 pm

    Ñam!! Beautiful cupcakes…so delicious!

    Kisses ♥

    Reply

  25. kate on March 13, 2014 at 9:40 pm

    Yum! Where do you find green maraschino cherries?

    Reply

    • Michelle on March 15th, 2014 at 10:48 am

      Hi Kate, They were right next to the red ones in the ice cream topping area.

      Reply

  26. latifa on March 14, 2014 at 10:27 am

    I found these beautiful cupcakes, my kids will love this recipe! I will test soon!

    Reply

  27. Jennifer E on March 16, 2014 at 3:20 pm

    For those asking about the green cherries…..I had a very difficult time finding them as many grocery stores in my area only carry these seasonally for Christmas. If you can’t find them at a grocery store, try a liquor store, party supply store, or any other store that tends to carry specialty stuff.

    On another note mine are about to go in the oven and will be for my daughter’s preschool celebration tomorrow…..If I can resist eating them lol

    Reply

  28. Steph in Lex on March 16, 2014 at 4:59 pm

    I love shamrock shakes so much! These cupcakes look amazing…

    Reply

  29. AndreaL on March 16, 2014 at 9:49 pm

    These were FABULOUS!!! I was able to get about 16 out of the batch. Added a little more of the mint extract and it just bumped up the taste a tiny bit. The use of the cake flour really lightened up the batter. BUT let me tell you, this frosting is my all time favorite. I think you used something similar with the spiced latte cuppys from the fall. This frosting is so light & fluffy without being overly sweet. It truly reminded me of a milkshake-like frosting.

    Thank you again Michelle for bringing out these recipes to inspire a great St. Patty’s weekend & always :)

    Reply

  30. Vicki on March 17, 2014 at 10:43 am

    I made these are they are awesome! Thanks for posting this.

    Reply

  31. Susan L Johnson-Boyce on March 17, 2014 at 3:17 pm

    I tryed this recipes and it was a big hit. Can you please tell me how long the extra frosting can be kept.

    Reply

    • Michelle on March 17th, 2014 at 9:13 pm

      Hi Susan, Probably only about 3 days or so in the refrigerator.

      Reply

  32. Chelsea on March 17, 2014 at 10:58 pm

    I made these and they’re awesome! I posted a picture in my blog, and linked to your website so others can try the recipe! I hope that’s okay, if not, I’ll take it off right away. I sent a bunch with my boyfriend when he went to work, and he said everyone there loved them too. Will be trying more of your recipes!

    Reply

  33. CakePants on March 18, 2014 at 12:10 am

    What a great idea for a shamrock shake-inspired cupcake! I stumbled upon this a bit too late for St. Patrick’s Day, but I’m looking forward to trying the frosting recipe! I’ve been looking for a good, reliably-pipable frosting that isn’t a basic sugar and butter buttercream (too lacking in flavor for my liking). This looks promising!

    Reply

  34. Jill on March 18, 2014 at 7:30 am

    Hi Michelle,BEB is fabulous!i look forward to trying out your fantastic recipes .for the shamrock shake cupcake,what is the brand of mint extract you’ve used?i have the peppermint extract ,and I can’t seem to find mint extract where I reside:(

    Reply

    • Michelle on March 18th, 2014 at 9:56 am

      Hi Jill, I use the McCormick brand of mint extract. I hope that helps!

      Reply

  35. Dee Dee on March 20, 2014 at 12:29 pm

    These were a huge hit! Thank you so much for sharing this great recipe. I have never experienced the Shamrock Shake (gasp!) so I did not know what to expect, but I must say, I was quite pleased with the results. I feel I learned so many new techniques-a different vanilla cupcake, adding cream cheese to the heavy cream. And everything came out beautifully! Sadly, I couldn’t find the green cherries, but its’s just another reason to make them again.

    Reply

  36. Renee @ Awesome on $20 on March 28, 2014 at 3:34 am

    That frosting looks like a cloud. I can’t wait to try it.

    Reply

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