Shamrock Shake Cupcakes Mint (Printable)

Fluffy green cupcakes with a creamy mint frosting offering a light, refreshing touch for festive occasions.

# What You Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon pure peppermint extract
09 - 1/2 cup whole milk
10 - Green food coloring (optional)

→ Mint Frosting

11 - 1/2 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons whole milk
14 - 1/2 teaspoon pure peppermint extract
15 - 1/2 teaspoon pure vanilla extract
16 - Pinch of salt
17 - Green food coloring (optional)

→ Decoration

18 - Whipped cream (optional)
19 - Green sprinkles or sanding sugar (optional)
20 - Maraschino cherries (optional)

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
05 - Add half of the flour mixture; mix just until combined. Pour in the milk and mix. Add remaining flour mixture and mix until just combined.
06 - Add green food coloring until you reach your preferred shade, if desired.
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 in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, milk, peppermint extract, vanilla extract, and salt. Beat until light and fluffy. Add green food coloring if desired.
10 - Once cupcakes are completely cool, frost generously. Decorate with whipped cream, sprinkles, and a maraschino cherry if desired.

# Expert Hints:

01 -
  • These cupcakes capture everything magical about that seasonal Shamrock Shake without the drive thru line
  • The mint flavor is refreshing without tasting like toothpaste, which took me three attempts to perfect
  • They stay incredibly moist for days, making them perfect for make ahead party prep
02 -
  • I once frosted warm cupcakes and watched the frosting melt right off, so please let them cool completely
  • The peppermint extract is potent, adding even a quarter teaspoon more can turn these into mouthwash flavored cakes
  • Room temperature ingredients are not optional here, cold butter and eggs will give you a dense, tough cupcake
03 -
  • Use gel food coloring instead of liquid for the most vibrant green without thinning your batter or frosting
  • Freeze unfrosted cupcakes for up to three months, then thaw and frost whenever a craving strikes

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