Shamrock Shake Cupcakes Recipe

Shamrock Shake Cupcakes with minty green cake and topped with the fluffiest whipped cream mousse you will ever taste! They’re the perfect St. Patrick’s Day Cupcakes and with a cherry on top, no one will be able to resist!  Plus, I added adorable straws to finish off the “shake” look.
That’s right, I said it… St. Patrick’s Day! And Easter will be here before we know it! Red Velvet is so last week *insert dramatic eye roll*.  Now it’s all things minty and green!  Well good thing I did that delicious Andes Mint Round Up and you can never go wrong with my gorgeous Mint Brownies. But more about these cute cupcakes…

I did what I like to call a “mousse,” I use the quotes because it’s more of a quick-cheat mousse but it’s so good!  I just whip up some whipped cream and add some instant pudding mix to it!  This adds the sweetness the cream needs and most importantly, it stabilizes the whipped cream.  No melty mess! I piped these cupcakes and they sat in the sun and then on the counter all day and never started to melt or lose their shape! It’s like a baker’s magic trick…

Shamrock Shake Cupcakes Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Yield 18 -24 cupcakes
Serving Size 1 cupcake (calories based on 24)

Ingredients

•     1 box 15.25oz/432g white cake mix
•     1/3 cup 79ml vegetable oil
•     1 cup 237ml water
•     3 large egg whites
•     1/4-1/2 teaspoon mint or peppermint extract see note
•     4 tablespoons instant vanilla pudding mix
•     2 cups 474g heavy whipping cream
•     1/2 teaspoon green food coloring
•     Maraschino cherries optional
•     Green sprinkles optional

Instructions

1. Preheat oven to 350°F. Line cupcake pans with liners.
2. Place cake mix, egg whites, water, oil, and extract in a large bowl. Whisk vigorously or use a hand mixer to beat until smooth. Add food coloring and stir in carefully.
3. Fill liners 2/3 full. Bake for 15-18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
4. To make frosting: beat whipped cream with a hand or a stand mixer on high speed. Gradually add the pudding mix and beat until stiff peaks form.
5. Frost cupcakes (I used a 1M tip) and top with sprinkles and/or a cherry.

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