Shamrock Shake Mint Cupcakes (Print Version)
Moist vanilla-mint cupcakes topped with luscious creamy mint frosting and festive sprinkles.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon pure peppermint extract
10 - 1/2 cup whole milk
11 - 1/4 cup sour cream
12 - Green food coloring, gel preferred
→ Mint Frosting
13 - 1 cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 2 tablespoons whole milk
16 - 1/2 teaspoon pure peppermint extract
17 - 1/2 teaspoon pure vanilla extract
18 - Pinch of salt
19 - Green food coloring, gel preferred
→ Garnish
20 - Sprinkles or sanding sugar
21 - Maraschino cherries
22 - Mini straws
# How to Make It:
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, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in vanilla and peppermint extracts.
05 - In a small bowl, whisk together milk and sour cream.
06 - Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
07 - Add a few drops of green food coloring and gently fold until evenly tinted.
08 - Divide batter evenly among cupcake liners, filling about 2/3 full each.
09 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat butter until smooth and creamy. Gradually add powdered sugar, beating until incorporated.
11 - Mix in milk, peppermint and vanilla extracts, salt, and a few drops of green food coloring. Beat until fluffy and smooth.
12 - Pipe or spread frosting onto cooled cupcakes. Garnish with sprinkles, cherries, and mini straws if desired.
# Expert Advice:
01 -
- The frosting-to-cupcake ratio is generous enough that every bite feels like the best part of the shake
- They somehow taste nostalgic while feeling completely homemade and not mass produced at all
02 -
- Over mixing the batter after adding the flour makes tough cupcakes, stop as soon as you see the last streaks of flour disappear
- The cupcakes continue baking slightly in the hot pan for those first 5 minutes, so pulling them out when a toothpick has moist crumbs is perfect
03 -
- Make these a day ahead, the flavors meld together and the frosting sets perfectly overnight
- Add a tiny pinch of extra salt to the frosting to cut through all that sugar