Shamrock Shake Mint Cupcakes (Printable)
Light, fluffy cupcakes infused with mint and topped with a creamy mint frosting for a festive touch.
# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tsp pure vanilla extract
08 - 1/2 tsp pure peppermint extract
09 - 1/2 cup whole milk
10 - Green food coloring, optional
→ Mint Frosting
11 - 1/2 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tbsp whole milk
14 - 1/2 tsp pure peppermint extract
15 - 1/2 tsp pure vanilla extract
16 - Pinch of salt
17 - Green food coloring, optional
→ Decoration
18 - Whipped cream, optional
19 - Green sprinkles or sanding sugar, optional
20 - Maraschino cherries, optional
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
05 - Add half of the flour mixture and mix just until combined. Pour in the milk and mix. Add remaining flour mixture and mix until just combined.
06 - If desired, add green food coloring until you reach your preferred shade.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, milk, peppermint extract, vanilla extract, and salt. Beat until light and fluffy. Add green food coloring if desired.
10 - Once cupcakes are completely cool, frost generously. Decorate with whipped cream, sprinkles, and a maraschino cherry if desired.
# Expert Suggestions:
01 -
- The texture is impossibly light, almost like the shake itself was whipped into cake form
- That mint flavor hits different when its homemade, not something from a packet
02 -
- Overmixing the batter will make your cupcakes tough, so stop as soon as the flour disappears
- Let those cupcakes cool completely before frosting, or the frosting will slide right off like a sad melting hat
03 -
- Sift your powdered sugar before making the frosting to avoid those stubborn lumps that ruin the silky texture
- If you dont have peppermint extract on hand, mint extract works but use about half as much since its more intense