What’s better than a Shamrock Shake? Shamrock Shake cupcakes! These minty green cupcakes make the perfect festive treat for a St. Patrick’s Day dessert!
Minty green cupcakes adorned with a rich cream cheese frosting make these Shamrock Shake Cupcakes a must-have at any St. Patrick’s Day table this year!
How fun are these cute little green cupcakes for St. Patrick’s Day? I’ve been having so much fun exploring all sorts of festive cupcakes for the holiday, and these might be my favorite. At the very least, they were my husband’s favorite of all the cupcakes I made. The minty flavor and subtly tangy cream cheese frosting make these feel bright and are perfect little bites of cakey happiness. The maraschino cherry on top is, well, the cherry on top of this perfect festive treat!
Because both mint and cream cheese bring a unique flavor, I keep them both a little toned down in these cupcakes. They work together so well, though!
How to make Shamrock Shake cupcakes
These cupcakes are a breeze to whip up, making them a perfect last-minute dessert option for St. Patrick’s Day.
What you need
- Cupcake batter: You’ll use brown sugar, eggs, sour cream, vanilla extract, peppermint extract, and green food coloring to create the wet batter. You’ll use flour, baking powder, and salt for the dry ingredients.
- Cream cheese frosting: You’ll use butter, cream cheese, powdered sugar, and vanilla extract.
- For decorating: As always, festive St. Patrick’s Day sprinkles are a cute way to top off these cupcakes! To recreate the look of the iconic Shamrock Shake, grab a jar of maraschino cherries. I love using stem-on maraschino cherries, but you can use stemless, too.
How to make it
- Step 1: First, sift together the flour, baking powder, and salt.
- Step 2: Make the wet batter. Start by beating the brown sugar and butter together. Add two eggs and beat until smooth. Finish with sour cream, vanilla extract, and peppermint extract. Mix with an electric mixer until smooth.
- Step 3: Add the dry ingredients to the wet ingredients and mix until a thick batter forms. Don’t overwork the flour!
- Step 4: Bake the cupcakes. Line a cupcake tin and fill each liner about ⅔ of the way full. Bake for 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove and transfer the cupcakes to a wire rack to cool completely.
- Step 5: Make the frosting. When the cupcakes have cooled completely, make the frosting. Combine the cream cheese, vanilla extract, and butter in a large bowl. Beat with an electric mixer until smooth. Add the sifted powdered sugar and continue beating until smooth, adding milk or heavy cream if needed to reach the desired consistency.
You can pipe or spoon the frosting onto the cupcakes and decorate them with your favorite sprinkles to add a festive touch.
Right before serving, you can place the maraschino cherries on top. I recommend blotting the cherries dry with a paper towel before adding them to the cupcakes to avoid any red liquid dripping down the frosting.
Shamrock Shake Cupcakes
Ingredients
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick, room temperature)
- 1 cup brown sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 to 3 drops green food coloring
Cream cheese frosting
- ¼ cup unsalted butter (½ stick, room temperature)
- 4 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (sifted)
- 1 tablespoon heavy cream (or whole milk, if needed)
For serving:
Instructions
Before beginning:
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners.
Prepare the dry ingredients:
- Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine the butter and brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add the eggs and beat until combined. Add the sour cream, vanilla extract, peppermint extract, and green food coloring. Continue mixing until completely smooth.
Add the dry ingredients to the batter:
- Add the bowl of dry ingredients to the batter and beat with an electric mixer at medium speed until combined. Don’t overwork the flour!
Bake the cupcakes:
- Pour the batter into the liners, filling each one up about ⅔ of the way full. Transfer to the oven for 20 to 23 minutes or until a toothpick inserted into the cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool completely, at least 1 hour.
Make the cream cheese frosting:
- Combine the cream cheese, butter, and vanilla extract in a large bowl. Beat with an electric hand mixer until smooth and combined. Add the sifted powdered sugar and continue mixing until smooth, adding a splash or two of heavy cream or milk if needed to reach a smooth, creamy consistency.
Frost the cupcakes:
- Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto each cupcake.
To serve:
- Sprinkle the cupcakes with festive St. Patrick’s Day sprinkles. Right before serving, blot the maraschino cherries dry and place one on top of each cupcake.
