Shamrock Shake Cupcakes
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!
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Servings: 12 cupcakes
Calories: 376kcal
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- 1 cup (200g) brown sugar
- 2 eggs
- ½ cup (120g) sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 2 drops green gel food coloring
Cream cheese frosting
- ¼ cup (57g) unsalted butter (½ stick, room temperature)
- 4 ounces (113g) cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 3½ cups (420g) 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 1½ cups (180g) flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine ½ cup (113g) butter and 1 cup (200g) brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add the eggs and beat until combined. Add ½ cup (120g) sour cream, 1 teaspoon vanilla extract, 1 teaspoon mint extract, and 2 drops green gel 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 just combined, being careful not to 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 ¼ cup (57g) butter, 4 ounces (113g) cream cheese, and 1 teaspoon vanilla extract in a large bowl. Beat with an electric hand mixer until smooth and combined. Sift 3½ cups (420g) powdered sugar into the bowl and continue mixing until thick and smooth, adding a splash or two of heavy cream or milk if needed to reach a smooth, creamy consistency. Be careful not to overmix the frosting to avoid splitting the cream cheese.
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.
Nutrition
Calories: 376kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Sodium: 183mg | Fiber: 0.4g | Sugar: 38g | Vitamin C: 0.1mg
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