Shamrock Shake Cupcakes
Ingredients
For the Cupcakes:
- 1 box vanilla cake mix or your favorite homemade vanilla cupcake recipe
- 1 cup whole milk
- ½ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon peppermint extract
- Green food coloring
For the Mint Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2-3 tablespoons milk
- 1 teaspoon peppermint extract
- Green food coloring
- Green sprinkles and maraschino cherries for decoration
Instructions
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with green cupcake liners.
- In a large bowl, mix together cake mix, milk, melted butter, and eggs.
- Add peppermint extract and a few drops of green food coloring. Mix until just combined.
- Divide batter evenly into cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Step 2: Make the Mint Buttercream
- In a large mixing bowl, beat softened butter until creamy (about 2 minutes).
- Gradually add powdered sugar, beating until smooth.
- Add milk, peppermint extract, and green food coloring. Beat until light, fluffy, and spreadable.
Step 3: Assemble the Cupcakes
- Using a piping bag or spatula, swirl mint buttercream onto each cooled cupcake.
- Sprinkle with green sprinkles and top each cupcake with a maraschino cherry.
Step 4: Serve & Enjoy!
- Enjoy these festive, minty cupcakes immediately, or store them for later!
Notes
- Adjust the Peppermint Flavor – If you like mild mint, use ½ teaspoon peppermint extract instead.
- For a Stronger Mint Taste – Add a little more peppermint, but be careful—it can get overpowering quickly!
- Want a Chocolate-Mint Version? – Use chocolate cake mix instead of vanilla for a mint-chocolate flavor!
- Use Gel Food Coloring – It gives a vibrant green color without thinning the batter or frosting.
- Pipe the Frosting for a Bakery Look – Use a large star tip for a beautiful swirl on top!