Go Back
–+ servings
Shamrock Shake Cupcakes

Minty Shamrock Shake Cupcakes for a Festive Sweet Treat

Shamrock Shake Cupcakes are a delightful mint-flavored dessert perfect for St. Patrick's Day celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 1 hour
Total Time 1 hour 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups flour This provides the essential structure for your cupcakes.
  • 1 teaspoon baking powder A leavening agent to help achieve that fluffy texture.
  • 0.5 teaspoon salt Balances the sweetness and enhances the overall flavor.
  • 0.5 cups unsalted butter, room temperature Adds richness and moisture to the cupcakes.
  • 1 cup brown sugar Sweetens and contributes to a moist texture.
  • 2 large eggs Binds everything together while providing structure.
  • 0.5 cups sour cream Adds moisture and a slight tang; substitute with plain yogurt for a lighter version.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon peppermint extract Provides the signature minty flavor that makes these Shamrock Shake Cupcakes special.
  • 2 to 3 drops green food coloring Gives the cupcakes their festive green hue.
Cream Cheese Frosting
  • 0.25 cups unsalted butter, room temperature Contributes to the creaminess of the frosting.
  • 4 ounces cream cheese, room temperature The base for a creamy and delightful frosting.
  • 1 teaspoon vanilla extract Adds depth and complements the tanginess.
  • 2 cups powdered sugar (sifted) Sweetens and thickens the frosting beautifully.
  • 1 tablespoon heavy cream (or whole milk) Adjusts the consistency to your desired creaminess.
For Serving
  • 12 stem-on maraschino cherries A delightful decorative topping.
  • green and gold sprinkles Enhances the visual appeal and festive spirit.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • measuring cups
  • measuring spoons
  • wire rack
  • cupcake liners

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) and line a muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat together the softened butter and brown sugar until smooth.
  4. Add eggs, sour cream, vanilla extract, peppermint extract, and green food coloring, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the muffin cups, filling each about two-thirds full.
  7. Bake for 20-23 minutes, until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. In a medium bowl, beat together the butter, cream cheese, and vanilla extract, then gradually add powdered sugar.
  10. If needed, add heavy cream to adjust the frosting's consistency.
  11. Frost each cupcake and top with maraschino cherries and sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure butter and cream cheese are at room temperature for smooth frosting. Do not overmix the batter to keep cupcakes light and fluffy.

Tried this recipe?

Let us know how it was!