Preheat the oven to 350ºF.

Line a muffin tin with cupcake liners.

Sift together the flour, baking powder, and salt in a medium bowl. Set aside.

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 bowl of dry ingredients to the batter and beat with an electric mixer at medium speed until combined. Don’t overwork the flour!

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.

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.

Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto each cupcake.

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.