Print

Creamy Shamrock Shake Cupcakes with Minty Frosting

creamy Shamrock Shake cupcakes - featured image
Print Recipe

These cupcakes capture the creamy, minty goodness of a Shamrock Shake in a moist, fluffy cake topped with luscious mint frosting, perfect for St. Patrick’s Day celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), sifted
  • 1 ½ tsp baking powder (6g)
  • ¼ tsp salt (1.5g)
  • ½ cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ½ cup whole milk (120ml)
  • ¼ cup heavy cream (60ml)
  • 1 tsp pure vanilla extract (5ml)
  • ½ tsp mint extract (2.5ml)
  • Green food coloring, a few drops (optional)
  • 1 cup unsalted butter (227g), softened (for frosting)
  • 3 cups powdered sugar (360g), sifted (for frosting)
  • 2–3 tbsp heavy cream (30-45ml) (for frosting)
  • ½ tsp mint extract (2.5ml) (for frosting)
  • Green food coloring (optional, for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
  5. Mix in the vanilla and mint extracts.
  6. Alternate adding the dry flour mixture and milk to the butter mixture, starting and ending with the flour. Mix on low speed just until combined.
  7. Stir in the heavy cream gently.
  8. Add a few drops of green food coloring if desired and stir gently to swirl the color evenly.
  9. Divide the batter evenly among the cupcake liners, about ¼ cup (60ml) per cupcake.
  10. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  11. Remove from oven and place the tin on a cooling rack. Let cupcakes cool completely, about 30-40 minutes.
  12. To make the frosting, beat the softened butter on medium speed for 2 minutes until creamy.
  13. Gradually add powdered sugar, alternating with heavy cream, until fluffy and spreadable.
  14. Mix in mint extract and a pinch of salt. Add green food coloring if desired.
  15. Frost the cooled cupcakes using a piping bag with a star tip or spread with a knife. Garnish with chocolate chips or green sprinkles if desired.

Notes

Use room temperature eggs and butter for best texture. Do not overmix the batter to keep cupcakes light and fluffy. Cool cupcakes completely before frosting to prevent melting. For dairy-free, substitute milk and cream with almond or oat milk and use vegan butter. For gluten-free, use a 1:1 gluten-free baking flour blend. Add fresh chopped mint for a natural flavor twist. Frosting consistency can be adjusted with more cream or powdered sugar as needed.

Nutrition

Keywords: Shamrock Shake cupcakes, mint cupcakes, St. Patrick's Day treats, mint frosting, creamy cupcakes, festive cupcakes

Find it online: https://wigglebite.com/creamy-shamrock-shake-cupcakes-with-minty-frosting-easy-recipe-for-st-patricks-day-treats/