Shamrock Shake Cupcakes (Print Version)
Fluffy vanilla treats with mint-infused batter and creamy whipped topping, finished with green accents.
# What You Need:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon 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 teaspoon pure vanilla extract
10 - 1/2 teaspoon peppermint extract
11 - 5–6 drops green food coloring
→ For the Frosting
12 - 1 cup heavy whipping cream, cold
13 - 1/3 cup powdered sugar
14 - 1/2 teaspoon peppermint extract
15 - 3–4 drops green food coloring
→ For Garnish
16 - Green sprinkles
17 - Maraschino cherries
# Preparation 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 until light and fluffy, approximately 2–3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract and peppermint extract.
05 - Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
06 - Stir in the green food coloring until the batter reaches your desired shade of green.
07 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
08 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
09 - Beat the cold heavy whipping cream with powdered sugar, peppermint extract, and food coloring until stiff peaks form. The frosting should hold its shape when lifted.
10 - Pipe or spread the frosting onto the completely cooled cupcakes. Top with green sprinkles and a maraschino cherry if desired.
# Expert Advice:
01 -
- The whipped cream frosting is lighter than traditional buttercream but still holds those gorgeous swirls
- That perfect balance of mint without tasting like toothpaste
02 -
- Room temperature ingredients blend together much more smoothly than cold ones
- Overmixing the batter will make tough cupcakes, stop as soon as flour disappears
03 -
- Use gel food coloring instead of liquid for more vibrant colors without thinning the batter
- Add a pinch of cream of tartar to stabilize the whipped frosting in humid weather