Shamrock Shake Cupcakes

There’s something magical about St. Patrick’s Day that brings out the fun in every kitchen, and that’s why I love making Shamrock Shake Cupcakes. These cupcakes are inspired by that iconic minty green treat we all know and love. Growing up, the arrival of March meant the chance to indulge in delicious minty shakes, and now I get to recreate that nostalgia in cupcake form. With their vibrant green color and rich, creamy frosting, these are perfect for celebrating the festive season or simply satisfying your sweet tooth.

Everything You Need for Shamrock Shake Cupcakes

When it comes to making Shamrock Shake Cupcakes, the ingredients are key to achieving that perfect minty flavor and moist texture. Each ingredient plays its own role, from the flours creating structure to the extracts infusing delicious taste. Here’s a breakdown of what you’ll need to create these festive treats.

• Cake Flour: ¾ cup and 2 tablespoons; provides a light texture that keeps the cupcakes fluffy.
• All-Purpose Flour: ½ cup and 2 tablespoons; balances the cake flour for structural integrity.
• Granulated Sugar: ¾ cup and 2 tablespoons; sweetens the batter to perfection.
• Baking Powder: 1¼ teaspoons; helps the cupcakes rise.
• Kosher Salt: ½ teaspoon; balances sweetness and enhances flavors.
• Unsalted Butter: ½ cup (113.5g); adds richness and moisture to the cupcakes.
• Eggs: 2; binds the ingredients together and contributes to moisture.
• Whole Milk: ½ cup; adds moisture and richness to the batter.
• Vanilla Extract: 1 teaspoon; enhances the overall flavor.
• Mint Extract: 1½ teaspoons; gives that classic mint flavor, but be cautious not to use peppermint extract.
• Green Food Coloring: 6 drops; adds a festive touch to the cupcakes.
• Cream Cheese: 8 ounces; used in the frosting for creaminess and tanginess.
• Granulated Sugar (for frosting): ½ cup; sweetens the frosting.
• Heavy Cream: 2 cups; whipped to create a light, fluffy frosting.
• Green Sanding Sugar:; used as a fun decoration on top.
• Green Maraschino Cherries:; optional for a cute and delicious topping.

Recipe Steps for Shamrock Shake Cupcakes

When it’s time to bake, making Shamrock Shake Cupcakes is a joyful experience that fills your kitchen with delightful aromas. Follow these easy steps and get ready to impress!

1. Preheat the oven to 350 degrees F. This temperature is perfect for creating light and fluffy cupcakes. Prepare your cupcake pan by lining it with paper liners.
2. Mix the dry ingredients. In the bowl of a stand mixer, combine the cake flour, all-purpose flour, granulated sugar, baking powder, and kosher salt. Mix on low speed for about 1 minute until well combined.
3. Add the butter. With the mixer on low, add the unsalted butter in small cubes. Continue mixing until the mixture resembles coarse sand, which typically takes a few minutes.
4. Add the eggs. Keeping the mixer on low speed, add the eggs one at a time. Make sure to scrape down the sides of the bowl between additions to ensure everything is well mixed.
5. Incorporate liquids. Slowly pour in the whole milk, vanilla extract, and mint extract. Mix until just combined.
6. Color the batter. Add the green food coloring and mix well until the color is evenly distributed throughout the batter. This is where the fun begins!
7. Beat the batter. Increase the mixer speed to medium and beat for about 2 minutes. You want the texture to be smooth and fluffy, so don’t skip this step!
8. Fill the liners. Using a scoop, fill each cupcake liner about two-thirds full with the batter. This usually equates to about ¼ cup of batter in each liner.
9. Bake the cupcakes. Place them in the oven and bake for 15 to 20 minutes, or until the centers are set. To test, insert a toothpick into the center; it should come out clean.
10. Cool the cupcakes. Once baked, let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
11. Make the frosting. In a mixer with a whisk attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium speed until smooth, about 3 minutes. Gradually add in the heavy cream and increase the speed to medium-high until stiff peaks form.
12. Assemble the cupcakes. Pipe the frosting generously onto each cooled cupcake. For a festive touch, sprinkle with green sanding sugar and top with green maraschino cherries, if desired.
13. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Recipe Tips about Shamrock Shake Cupcakes

Perfecting your Shamrock Shake Cupcakes can be a breeze with these handy tips. Whether you’re a novice baker or a pro looking for a refresher, you’ll find something useful!

• Storage: Keep any leftover cupcakes in an airtight container in the fridge for up to 3 days. They’ll stay fresh and delicious!
• Freezing: These cupcakes freeze beautifully! Just wrap them tightly in plastic wrap and store in a freezer bag. They’ll last up to 2 months.
• Frosting tips: If you prefer less frosting, you can reduce the quantity in the recipe. But I always say, go big or go home with frosting!
• Pairing: These cupcakes go wonderfully with a scoop of vanilla ice cream or a cup of strong coffee for a treat.
• Variations: Consider adding a touch of chocolate to the frosting or incorporating chocolate chips into the batter for a different flavor profile.

What Complements This Shamrock Shake Cupcakes

• Festive Occasions: These cupcakes are perfect for St. Patrick’s Day celebrations, spring picnics, or any fun gathering.
• Pair with Beverages: Serve with mint tea, coffee, or even a milkshake for a delightful treat.
• Decoration Ideas: Use themed decorations like green tablecloths or shamrock-shaped plates to enhance the festive feel.
• Batch Cooking: Consider making a double batch for larger gatherings; they’ll disappear fast!
• Seasonal Flavors: As spring rolls in, think about using fresh mint leaves as a garnish for a refreshing twist.

FAQ

Conclusion

The special touch of mint and the festive green color make Shamrock Shake Cupcakes a delightful treat for any occasion. They’re not just a dessert, but a celebration of flavors that brings joy to every bite. I encourage you to try making these whimsical cupcakes; they’re sure to be a hit with friends and family alike!

Shamrock Shake Cupcakes

Indulge in a delightful treat with these Shamrock Shake Cupcakes that bring the classic minty flavor to life! Creamy and fluffy, these festive cupcakes are perfect for any spring celebration. Make them tonight for a sweet surprise!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup cake flour
• ½ cup all-purpose flour
• ¾ cup granulated sugar
• 1¼ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter
• 2 eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 1½ teaspoons mint extract NOT peppermint extract
• 6 drops green food coloring
• 8 ounces cream cheese
• ½ cup granulated sugar
• 1½ teaspoons vanilla extract
• 2 cups heavy cream
• green sanding sugar
• green maraschino cherries

Equipment

• Frying pan
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the cake flour, all-purpose flour, granulated sugar, baking powder, and kosher salt, and mix together on low speed for 1 minute.
3. With the mixer on low, add the unsalted butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
4. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions.
5. Slowly pour in the whole milk, vanilla extract, and mint extract, and mix until combined.
6. Add the green food coloring and mix until color is evenly dispersed throughout the batter.
7. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.
8. 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.
9. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
10. On medium speed, beat the cream cheese, granulated sugar, and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes.
11. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
12. Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with green maraschino cherries, if desired.
13. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Notes

• If you prefer less frosting: scale down the amount used on the cupcakes.
• Nutritional values: are based on one serving.

Previous PostHomemade Sloppy Joes

Next Post Grilled Sweet Potato Salad

Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.