The Best Shamrock Shake Cupcakes

Shamrock Shake Cupcakes are adapted from the bake-tastic Your Cup of Cake. Her cupcake recipes are the bomb, so naturally, I am adapting this little joy from her. I even used the same biodegradable paper straws, which wasn’t planned btw. I didn’t notice until I was linking up to her recipe. Crazy!!
Shamrock Shake Cupcakes are a made from scratch cupcake that utilizes all-purpose flour AND cake flour. If you don’t have cake flour, you can totally make your own with How to Make Cake Flour.

These St. Patty’s Day cupcakes are soft and tender thanks to the cake flour and super moist thanks to the crap ton of eggs it uses, four large ones.

Shamrock Shake Cupcakes also use vanilla and mint extracts. You can use peppermint extract, but for a true Shamrock Shake experience, you’re going to need the mint stuff. It screams SHAMROCK SHAKE rather than Christmas spirit.

And of course, Shamrock Shake Cupcakes wouldn’t be Shamrock Shakes if they weren’t green. To get their delicious green color add a little mint green gel paste or green food coloring to your desired amount.

The Best Shamrock Shake Cupcakes
Servings: 24 Cupcakes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

    For the Shamrock Shake Cupcakes

•     1 3/4 Cup Cake Flour
•     1 Teaspoon Salt
•     2 1/2 Teaspoon Baking Powder
•     1 1/4 Cup All Purpose Flour
•     4 Eggs
•     1 Cup Butter, Softened
•     1 3/4 Cup White Sugar
•     1 Cup Buttermilk
•     3 Teaspoons Mint Extract
•     2 Teaspoon Vanilla Extract
•     Green Food Coloring, If Desired

    For the Whipped Cream Topping
    Whipped Cream "Mousse":

•     1 Pint Heavy Whipping Cream
•     2 Tablespoons White Chocolate Instant Pudding Mix

Instructions

     For the Shamrock Shake Cupcakes

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
3. Stir in vanilla, mint extract, baking powder,and salt.
4. Gradually stir in flours a little at a time until just combined. Do not over mix.
5. Stir in green food coloring, if desired.
6. Fill cupcake liners ~3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

    For the Whipped Cream Topping

1. Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
2. Spread or pipe onto cupcakes. Top with maraschino cherries if desired.

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