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Shamrock Shake Cupcakes

Green-tinted vanilla-mint cupcakes with whipped cream frosting, perfect for St. Patrick's Day.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 20 minutes
Cooling time 10 minutes
Total 1 hour
Servings 12 cupcakes
Calories 418 kcal
Author Michelle

Ingredients

For the Cupcakes:

  • ¾ cup + 2 tablespoons cake flour
  • ½ cup + 2 tablespoons all-purpose flour
  • ¾ cup + 2 tablespoons granulated sugar
  • 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
  • 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
  • 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.

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 Facts
Shamrock Shake Cupcakes
Amount Per Serving
Calories 418 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 123mg41%
Sodium 189mg8%
Potassium 134mg4%
Carbohydrates 33g11%
Sugar 22g24%
Protein 4g8%
Vitamin A 1130IU23%
Vitamin C 0.2mg0%
Calcium 81mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.