Shamrock Shake Mint Cupcakes (Printable Version)
Moist vanilla-mint cupcakes crowned with luscious creamy mint frosting and fun sprinkles.
# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp pure vanilla extract
09 - 1/2 tsp 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 tbsp whole milk
16 - 1/2 tsp pure peppermint extract
17 - 1/2 tsp 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 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar together in a large bowl 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 - Whisk together milk and sour cream in a small bowl.
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, about 2/3 full each. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
09 - 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 -
- They taste exactly like that seasonal mint shake but better because you can eat them with your hands
- The frosting is cloud light and packs just the right amount of mint without being overpowering
02 -
- Over mixing the batter once the flour is added will make your cupcakes tough, stop mixing as soon as you see no dry streaks
- Let the cupcakes cool completely before frosting, otherwise the frosting will melt right off
03 -
- Place a heaping teaspoon of batter in each empty liner if you are not filling all 12 cups, this prevents the empty ones from scorching
- Add a pinch of cream of tartar to your frosting if you want it extra stable for piping