Shamrock Shake Mint Cupcakes

My friend Sarah texted me at 11pm one Tuesday, half-joking that we needed to recreate our favorite seasonal Shamrock Shakes in cupcake form for her birthday. By midnight, we were covered in green food coloring and buttercream, eating our first slightly lopsided batch straight from the cooling rack.

Last year I brought these to a St. Patricks Day party, and honestly, people were skeptical about the green frosting. But once they took that first bite, the whole plate vanished in twenty minutes flat, and I had three people asking for the recipe before I even left.

Ingredients

• All-purpose flour: The foundation of these tender cupcakes, providing just enough structure without becoming dense
• Granulated sugar: Sweetens the crumb while helping create that perfect bakery-style texture we all love
• Unsalted butter: Room temperature butter is non-negotiable here, it creates air pockets when creamed that make these cupcakes rise beautifully
• Large eggs: Bring everything together while adding richness and structure to the batter
• Whole milk: Adds moisture and fat for a tender crumb, though you can use what you have on hand
• Pure vanilla extract: Balances the mint and adds that classic bakery flavor everyone recognizes
• Pure mint extract: The star of the show, start with the recommended amount and add more drop by drop
• Baking powder and baking soda: Work together to give these cupcakes their impressive lift
• Fine salt: Enhances all the flavors and keeps these from tasting too sweet
• Green food coloring: Use gel or liquid, just add gradually until you reach that perfect minty shade
• Butter for frosting: Again, room temperature is key for silky smooth buttercream that pipes like a dream
• Powdered sugar: Sifting prevents lumps and ensures your frosting is perfectly creamy
• Milk for frosting: Adjusts the consistency so you can pipe beautifully or spread it however you like
• Mint and vanilla extracts for frosting: The same dynamic duo that flavors the cupcakes, now creating the perfect topping
• Green sprinkles or maraschino cherries: Totally optional, but they make these look absolutely irresistible

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with liners while the butter comes to room temperature

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl so they are evenly distributed

Cream the butter and sugar:

Beat them together for a full 2 to 3 minutes until they are pale and fluffy, this step makes all the difference

Add the eggs:

Beat them in one at a time, making sure each is fully incorporated before adding the next

Flavor and color the batter:

Mix in both extracts, then add food coloring drop by drop until the batter reaches your desired green shade

Combine everything:

Alternate adding the dry ingredients and milk, starting and ending with the flour mixture, and stop mixing as soon as you no longer see dry streaks

Fill the liners:

Divide the batter evenly among the 12 cups, filling each about two-thirds full for perfect domed tops

Bake to perfection:

Bake for 18 to 20 minutes until a toothpick comes out clean and the tops spring back when gently pressed

Cool completely:

Let them rest in the tin for 5 minutes, then move them to a wire rack to cool completely before frosting

Make the frosting:

Beat butter until creamy, gradually mix in powdered sugar, then add extracts, food coloring, and just enough milk for perfect piping consistency

Decorate and serve:

Pipe or spread the frosting onto cooled cupcakes and add sprinkles or cherries if you are feeling festive

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My daughter now requests these for every special occasion, not just St. Patricks Day, and I have caught my husband eating them for breakfast more than once.

Making These Ahead

You can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. The frosting keeps well in the refrigerator for up to a week, just let it come to room temperature and give it a quick whip before piping.

Getting The Perfect Green Color

I have learned that gel food coloring gives you more vibrant color with less liquid, which can sometimes affect the batter consistency. Start with just two drops and add more from there, remembering that the color will deepen slightly as the cupcakes bake.

Serving Suggestions

These cupcakes are amazing on their own, but they are absolutely next level when paired with the right drinks and presentation.

• Serve with an Irish coffee for a grown-up St. Patricks Day dessert
• Stack them on a pretty cake stand for instant party vibes
• Cold milk is the perfect pairing to balance the sweet minty frosting

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Whether you are celebrating something special or just need a little pick-me-up, these green velvet cupcakes will bring joy to anyone who tries them.

Recipe Questions & Answers

→ What makes these cupcakes mint-flavored?

Mint extract is added both to the vanilla cupcake batter and the frosting, infusing a fresh minty aroma and flavor throughout.

→ Can these cupcakes be made dairy-free?

Yes. Substitute plant-based milk and vegan butter in place of dairy ingredients to accommodate dietary preferences.

→ How is the green color achieved in the cupcakes?

Green food coloring is stirred into the batter and frosting to create the signature festive hue without altering flavor.

→ What is the texture of the frosting like?

The frosting is creamy and fluffy, achieved by beating butter with powdered sugar and adding milk to reach the desired consistency.

→ How long does it take to prepare and bake these cupcakes?

The total time is about 40 minutes, including 20 minutes to prepare the batter and frosting and 20 minutes to bake.