Shamrock Shake Cupcakes with Mint Frosting

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These vanilla cupcakes are tinted green and topped with a creamy mint buttercream that tastes exactly like the famous fast-food shake.

They’re festive without being fussy, and the mint flavor comes from extract rather than artificial coloring agents.

Why You’ll Love It

  • Ready in under an hour from start to finish
  • Uses pantry staples plus a few specialty items
  • The mint flavor is adjustable to your taste
  • Perfect for St. Patrick’s Day parties or school events
  • Cupcakes stay moist for several days when stored properly

Ingredients

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • Green gel food coloring (about 10 drops for pastel green)

For the Mint Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract (adjust to taste)
  • 1/4 teaspoon vanilla extract
  • Green gel food coloring (optional, about 5 drops)
  • Pinch of salt

For Topping (Optional)

  • Green sprinkles
  • Whipped cream
  • Maraschino cherries

Steps

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

3. In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. Combine the milk and sour cream in a small bowl or measuring cup.

6. Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour.

7. Mix on low speed just until combined after each addition to avoid overmixing.

8. Add the green gel food coloring and mix until the color is evenly distributed throughout the batter.

9. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

10. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

11. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

12. For the frosting, beat the softened butter in a large bowl until smooth and creamy, about 2 minutes.

13. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition.

14. Add the heavy cream, peppermint extract, vanilla extract, and salt, then beat on medium-high speed for 2-3 minutes until fluffy.

15. Add green food coloring if desired and mix until the color is uniform.

16. Frost the cooled cupcakes using a piping bag fitted with a large star tip or spread with an offset spatula.

17. Top with sprinkles, a dollop of whipped cream, and a cherry if desired.

Helpful Tips and Substitutions

Room temperature ingredients are essential for a smooth batter that incorporates evenly.

If your butter is too cold, cut it into small pieces and microwave in 5-second bursts until soft but not melted.

Gel food coloring works better than liquid because it creates vibrant color without adding extra moisture to the batter.

Start with less peppermint extract and taste the frosting before adding more—you can always add but you cannot take away.

Greek yogurt can substitute for sour cream in equal amounts.

For a lighter mint flavor, reduce the peppermint extract to 1/2 teaspoon.

If your frosting is too thick, add cream one teaspoon at a time until you reach your desired consistency.

Serving Ideas

Serve these cupcakes at room temperature for the best texture and flavor.

Arrange them on a tiered cupcake stand for a festive presentation.

Pair with vanilla ice cream for a decadent dessert.

Pack individually in clear treat bags tied with green ribbon for party favors or bake sale items.

Make-Ahead and Storage

Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.

Frosted cupcakes should be stored in a single layer in an airtight cupcake carrier at room temperature for up to 2 days or refrigerated for up to 5 days.

Bring refrigerated cupcakes to room temperature for 30 minutes before serving.

Unfrosted cupcakes freeze well for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.

The frosting can be made up to 1 week ahead and stored in an airtight container in the refrigerator—just bring to room temperature and rewhip before using.

Do not freeze frosted cupcakes as the texture of the buttercream will change.

A Quick Note

This recipe delivers that nostalgic Shamrock Shake flavor in cupcake form.

The combination of tender vanilla cake and cool mint frosting is hard to beat.

Make a batch and watch them disappear at your next gathering.

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