Green-tinted vanilla-mint cupcakes with whipped cream frosting, perfect for St. Patrick's Day.
Ingredients:
For the Cupcakes:
- ยพcup+ 2 tablespoons cake flour
- ยฝcup+ 2 tablespoons all-purpose flour
- ยพcup+ 2 tablespoons granulated sugar
- 1ยผteaspoonsbaking powder
- ยฝteaspoonkosher salt
- ยฝcupunsalted butter(at room temperature, cut into ยฝ-inch cubes)
- 2eggs
- ยฝcupwhole milk
- 1teaspoonvanilla extract
- 1ยฝteaspoonsmint extract(NOT peppermint extract)
- 6drops green food coloring
For the Frosting:
- 8ouncescream cheese(at room temperature)
- ยฝcupgranulated sugar
- 1ยฝteaspoonsvanilla extract
- 2cupsheavy cream
To Garnish:
- Green sanding sugar
- Green maraschino cherries
Directions:
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
- 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.
- 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.
- Fill the liners two-thirds full (about ยผ 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.
- 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.
- 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.
Recipe Notes:
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. Nutritional values are based on one serving
Nutrition:
Calories: 418kcal
Fat: 30g
Saturated fat: 18g
Cholesterol: 123mg
Sodium: 189mg
Potassium: 134mg
Carbohydrates: 33g
Sugar: 22g
Protein: 4g
Vitamin A: 22.6%
Vitamin C: 0.3%
Calcium: 8.1%
Iron: 3%
Hi! I really want to make these as a Christmassy treat, but Im not even sure ‘Cake Flour’ exists in Australia……. Does anyone know a substitute? I know a lady commented she used normal flour but at altitude… And I am definitely NOT at altitude… haha! I love your recipes! Have religiously used your red velvet cupcake recipe to great acclaim!
I made the cupcakes using regular mint, as suggested, but although the cupcakes were light and fluffy, and were perfect, I just couldn’t get the taste of the mint out of my mouth and it was still there an hour later. I don’t know how to remedy this. I used McCormick Real Vanilla extract, and Watkins brand pure Mint extract. I was so disappointed in the artificial flavor of the cake I never got around to making the frosting, so I can’t give a review of that part of the recipe. I would really like to know what brand of Mint extract was used for the original recipe. Perhaps using a different extract (or less of it) might make a difference.
Hi Christine, I used McCormick mint extract. I hope that helps!
Hi there! Planning to make these for a work party on Friday, but noticed the frosting calls for granulated sugar instead of powdered sugar. I’ve never made frosting with granulated sugar and just want to make sure this is accurate. Thanks!!
Hi Mandy, Yes, granulated sugar is correct. Enjoy!
Where did you find the green maraschino cherries with stems? I live in a rural area, so I’m not confident I’ll be able to find them unless I pay a mint on Amazon.
Ha, a mint! ;)
Hi Lori, They were at my regular grocery store, right next to the red ones. They carry them year-round.
I found them in the baking aisle in Walmart.
Hi, I was wondering about the frosting. I always use 10x sugar in mine, does the granulated sugar not leave a bit of graininess to it? Thanks
Hi Maureen, It does not in this recipe, and I’ve made it a million times, but you could still use the superfine if you prefer!
Where did you get the green cherries?
At the grocery store – they were stocked right next to the red ones in the beverage aisle where you find mixers, margarita salt, etc.
Is the frosting “cream cheese flavored.” I have been trying to find a great whipped cream frosting recipe but I worry that this will have the cream cheese flavor. I have thought of making a stabilized whipped cream frosting with gelatin instead, but this seems much easier! Thanks for any advice
Hi Jen, It’s really subtle, and not overpowering. I definitely like this method for a stabilized whipped cream instead of using gelatin.
Cup cakes were great. Family liked them. Easy recipe with good flavor and texture. Icing is a hit. Will be my go to from now on
Thank you for sharing.
Should heaven cream be at room temp before whipping with cream cheese
Hi Cherne, No it should be cold, just as when you make regular whipped cream (this is basically a stabilized whipped cream frosting).
I made these last year and everyone LOVED them! They taste just like a Shamrock shake with no brain freeze. LOL They were so good. I followed the recipe to a T and for those looking for the green cherries.. I found them at my store in the soda isle with the grenadine. Making them again today. Can’t wait!ย
I followed instructions precisely. Twice. And the cupcakes didn’t turn out correctly either time. The frosting was delicious, but ended up having to go on something else.
Is there truly no powdered sugar in the frosting recipe for the Shamrock Shake Cupcakes?
Hi Karen, Correct – no powdered sugar!
Where did you find the green cherries? I have been looking for them and can’t find them anywhere! Affiliate links welcome!ย
Hi Nancy, I’ve found them at the regular supermarket where the red maraschino cherries are!
I actually have made this same mint cake, but with chocolate satin frosting and as a layer cake. It has become a family favorite, and is heavily requested!
I made these for a St. Patrick’s Day/Irish-themed dinner party I held. They were delicious! I must say though, that the recipe for the frosting made quite a bit. Even after frosting all 12 cupcakes rather generously, there was still a 1-quart bowl filled to the brim of the frosting. You could probably cut the recipe in half and still have more than enough frosting for 12 cupcakes.
Hi! These look great and I can’t wait to make them! What type of tip did you use for the cupcake frosting? Thanks!
Hi Nina, I used an Ateco #827 decorating tip.
these cupcakes were horrible they were heavy and dense. I would have rather used boxed mix. Frosting was OK. They are pretty but not tasty. I was very disappointed.
plain mint extract doesn’t seem to exist in canada, just the blend one with peppermint.
think the butter could be infused with fresh mint or something? any ideas how much fresh mint one would need to use?
Hi Paula, I have not tried using fresh mint, but if you experiment with it, let me know!
Have you tried doubling these cupcakes? I need 18 to take to a function (and that would give me a few left over for the family). Thanks!
Hi Susan, Yes, this can definitely be doubled. Enjoy!
I made these today. The consistency of my frosting was about that of a shamrock shake. :-) Any idea what might have gone wrong?
Hi Amanda, You may have not beaten the cream long enough; it sounds like it was still liquid? Or possibly you over beat it and it broke down?
I wonder, could you substitute green creme de menthe for the mint extract and food coloring?
Hi Charlotte, Definitely! The green color might just be a little more subtle. Enjoy!
That frosting looks like a cloud. I can’t wait to try it.
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.
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:(
Hi Jill, I use the McCormick brand of mint extract. I hope that helps!
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!
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!
I tryed this recipes and it was a big hit. Can you please tell me how long the extra frosting can be kept.
Hi Susan, Probably only about 3 days or so in the refrigerator.