The Best Shamrock Shake Cupcakes Recipe

Yes, I have been slightly obsessed with Shamrock Shakes this year.  I apologize now if you are not a fan. (Are there really people out there who don’t love them?!)

These fun Shamrock Shake Cupcakes are SO EASY to make and totally taste like the beloved Shamrock Shake.  So, if you are a fan of the minty goodness that the famous shake is known for, you are going to LOVE these cupcakes!

There are so many great ways to decorate the these Shamrock Shake Cupcakes. We used cute straws and Lucky Charms! Have fun with green food sprinkles or simply top with a cherry, just like they serve the Shamrock Shake!

Ingredients

For Shamrock Cupcakes

• 1 and 3/4 cups cake flour
• 1 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 1 cup 1% milk
• 4 large eggs, at room temperature
• 1 cup unsalted butter, at room temperature
• 3 teaspoons mint extract
• 2 teaspoons vanilla extract
• green food coloring, amount as desired

For Whipped Cream Frosting

• 1 pint heavy whipping cream, cold
• maraschino cherries

Instructions

For Shamrock Cupcakes

1. Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
2. In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
3. In a large bowl using an electric mixer, cream sugar and butter for two minutes. Add eggs one at a time, mixing slowly after each addition.
4. Slowly add flour mixture to wet ingredients, alternating between flour mixture and milk; beat at low speed until just combined. Add vanilla and mint extracts, as well as desired amount of green food coloring, mixing on low speed until just combined. Do not over mix.
5. Scoop batter into cupcake liners – no more than 2/3 full, or use a #24 disher to scoop batter. Bake for 15-20 minutes. Check cupcakes around 15 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack to cool completely. Cupcakes should be cooled completely before frosting.

For Whipped Cream Frosting

1. In a large bowl using an electric mixer with a wire whisk attachment, beat heavy whipping cream until desired level of firmness.
2. Pipe cooled cupcakes with 1M Piping Tip. Garnish with maraschino cherries and a paper straw. Eat & Enjoy!

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