Shamrock Mint Cupcakes (Print Version)
Light vanilla cupcakes blend cool mint flavor with creamy green frosting for a festive sweet treat.
# What You'll Need:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp pure mint extract
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 2-3 drops green food coloring
→ For the Mint Frosting
12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2-3 tbsp whole milk
15 - 1/2 tsp pure mint extract
16 - 1/2 tsp pure vanilla extract
17 - 2-3 drops green food coloring
18 - Green sprinkles or maraschino cherries for garnish
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Mix in vanilla and mint extracts. Add green food coloring and mix until evenly tinted.
06 - Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar on low speed. Add mint and vanilla extracts, green food coloring, and 2 tbsp milk. Beat until fluffy, adding more milk if needed.
11 - Pipe or spread frosting on cooled cupcakes. Garnish with green sprinkles or a maraschino cherry if desired.
# Expert Advice:
01 -
- These cupcakes capture that iconic Shamrock Shake flavor in a handheld treat
- The texture is incredibly light while the frosting brings that creamy indulgence we all crave
02 -
- Overmixing the batter will make your cupcakes tough so stop as soon as the flour disappears
- Completely cooled cupcakes are essential because warm cake will melt your frosting right off
03 -
- Taste your frosting before piping and add more mint extract a tiny bit at a time
- Use a ice cream scoop to fill your cupcake liners for perfectly uniform sizes