Shamrock Shake Cupcakes
Soft vanilla cupcakes with a cool mint flavor topped with creamy mint buttercream, chocolate syrup drizzle, and chopped Andes mints. These Shamrock Shake cupcakes are a festive and easy St. Patrick’s Day dessert.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 35 minutes
- Yield: 12 CUPCAKES 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon mint extract
Mint Buttercream Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
½ teaspoon mint extract
½ teaspoon vanilla extract
2–3 drops green food coloring
Toppings
Chocolate syrup
Chopped Andes mints
Green sprinkles (optional)
Instructions
Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Cream Butter and SugarIn a large bowl, beat the butter and sugar together until light and fluffy.
3. Add Eggs and ExtractsMix in the eggs, vanilla extract, and mint extract until smooth.
4. Add Dry IngredientsIn a separate bowl whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternating with the milk, mixing until just combined.
5. BakeFill cupcake liners about ¾ full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely.
6. Make Mint ButtercreamBeat butter until smooth.
Gradually mix in powdered sugar, heavy cream, mint extract, vanilla extract, and green food coloring until fluffy.
7. Frost and DecoratePipe the buttercream onto cooled cupcakes.
Drizzle with chocolate syrup and sprinkle with chopped Andes mints.
Notes
Use mint extract sparingly since it is strong. Start with a small amount and adjust to taste.
Find it online: https://www.firsthomelovelife.com/shamrock-shake-cupcakes/