Shamrock Shake Mint Cupcakes

My youngest came home from school one March day absolutely obsessed with Shamrock Shakes, going on about how the whole class was talking about them. That weekend, we decided to bring that minty magic into cupcake form, and the kitchen smelled like a mint field while they baked. These became an instant tradition, requested every year when the first hint of spring appears.

I once made these for a St. Patricks Day potluck and watched adults turn into children over green frosting. Someone actually asked if I could deliver a dozen to their office the next week. The mini straws on top always get people laughing and asking for the recipe.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their perfect tender crumb
• Baking powder and soda: The duo that creates those lovely domed tops we all want
• Salt: Just enough to balance the sweetness and make the mint sing
• Unsalted butter: Room temperature butter is non-negotiable for that airy texture
• Granulated sugar: Creates the tender structure and helps the cupcakes stay moist
• Eggs: Bring everything together and add richness
• Pure vanilla and peppermint extracts: The combination that makes these taste like pure nostalgia
• Whole milk and sour cream: The secret ingredient for incredibly moist cupcakes
• Green food coloring: Gel coloring gives the most vibrant, shamrock-worthy green without thinning the batter
• Butter for frosting: Beat it until its seriously fluffy before adding anything else
• Powdered sugar: Sift it first to avoid any lumps in your silky smooth frosting
• Milk and extracts for frosting: Adjust until you reach that perfect pipeable consistency
• Sprinkles or garnish: Completely optional but makes them feel extra special

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with those paper liners that make cleanup so satisfying

Whisk the dry team:

Combine flour, baking powder, baking soda, and salt in a medium bowl

Cream butter and sugar:

Beat them together until they are pale and fluffy, about 2 to 3 minutes of serious mixing

Add the eggs:

Drop them in one at a time, beating well after each addition

Stir in the extracts:

Pour in both vanilla and peppermint for that signature shamrock flavor

Mix the milk mixture:

Whisk together your milk and sour cream until smooth

Combine everything:

Add dry ingredients in three parts, alternating with the milk mixture, beginning and ending with dry ingredients

Add the magic color:

Fold in a few drops of green food coloring until the batter is evenly minty fresh

Fill and bake:

Divide batter among liners, about two-thirds full, then bake 16 to 18 minutes until a toothpick comes out clean

Cool completely:

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

Make the frosting:

Beat butter until smooth, gradually add powdered sugar, then mix in milk, extracts, salt, and green coloring until fluffy

Decorate your creations:

Pipe or spread that gorgeous green frosting onto each cupcake and add any festive garnishes you like

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These have become our go-to for school bake sales and spring birthdays. Something about that bright green frosting makes people smile before they even take a bite.

Getting The Perfect Green

Gel food coloring is absolutely worth seeking out for this recipe. Liquid coloring can throw off your batter consistency and you need way less gel to get that vibrant shamrock shade we all want. Start with just a drop or two and add more until you reach your desired green intensity.

Make-Ahead Magic

You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. The frosting actually benefits from sitting in the fridge for an hour, which makes it easier to pipe into those gorgeous swirls. Just bring frosted cupcakes to room temperature before serving for the best texture and flavor.

Serving Suggestions

These cupcakes shine brightest alongside a cold glass of milk, just like the shake that inspired them. They are also perfect for St. Patricks Day dessert tables or any spring celebration that needs a pop of festive color.

• Set up a frosting station and let kids decorate their own cupcakes
• Stack them on a cake stand for an impressive party display
• Wrap individually in clear bags for adorable party favors

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May your kitchen be filled with the scent of mint and the sound of happy people discovering these little green miracles.

Recipe Questions & Answers

→ How is the mint flavor incorporated?

Mint extract is added to both the cupcake batter and frosting, providing a consistent and refreshing minty aroma throughout.

→ Can sour cream be substituted?

Yes, Greek yogurt works well as a substitute to maintain moistness and tanginess in the cupcakes.

→ What creates the green tint in the cupcakes and frosting?

Gel food coloring is used to achieve a vibrant green color without affecting texture or taste.

→ How should the cupcakes be cooled before frosting?

After baking, cool cupcakes in the pan for 5 minutes, then transfer to a wire rack until completely cool to prevent frosting from melting.

→ What tools are recommended for frosting application?

A piping bag with a tip allows for neat frosting application, but spreading with a spatula is also effective.