Go Back
Print
Recipe Image
Print Recipe
Shamrock Shake Cupcakes
Moist mint cupcakes topped with white chocolate whipped cream.
baking beauty
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course:
Dessert
Cuisine:
American
Keyword:
Cupcakes, Green, Mint, Shamrock, St. Patricks Day
Servings:
24
Author:
Recipe & Photo: Bakingbeauty.net
Ingredients
For the Shamrock Shake Cupcakes
Cake Flour
All Purpose Flour
1 3/4
cup
Baking Powder
1 1/4
cup
Salt
2 1/2
tsp
White Sugar
1
tsp
Butter, Softened
1 3/4
cup
Eggs
1
cup
Buttermilk
2
tsp
Vanilla Extract
3
tsp
Mint Extract
Green Food Coloring, If Desired
For the Whipped Cream Topping
1
Whipped Cream "Mousse":
1
pint
Heavy Whipping Cream
2
tbsp
White Chocolate Instant Pudding Mix
Instructions
For the Shamrock Shake Cupcakes
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
Stir in vanilla, mint extract, baking powder,and salt.
Gradually stir in flours a little at a time until just combined. Do not over mix.
Stir in green food coloring, if desired.
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
Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
Spread or pipe onto cupcakes. Top with maraschino cherries if desired.
Notes
Feel free to substitute a white boxed cake mix if you’d prefer.
Feel free to use store bought whipped topping if you don’t want to make your own.