Shamrock Shake Cupcakes Mint

My kitchen smelled like a mint field in springtime when I first experimented with these cupcakes. I had just come home from a St. Patrick's Day party where someone mentioned how much they loved the seasonal shake, and my brain started spinning. The next morning, I found myself creaming butter and sugar at 7 AM, wondering if mint in cake form would actually work. That first batch disappeared faster than anything I've ever baked, and now March feels incomplete without them.

Last year I brought these to my nephew's birthday party and watched his face light up when he saw the green frosting. His mom whispered that he'd been begging for a Shamrock Shake themed celebration for months, and suddenly my experimental baking project became the hit of the party. Three kids asked for the recipe, which I found hilarious since none of them could actually write yet. Now they just call me the green cupcake lady, and honestly, I'm okay with that.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: The foundation of everything good in baking life, and don't even think about reaching for cake flour unless you want hockey pucks
• 1 tsp baking powder: Gives these cupcakes their lift without making them taste like chemistry class
• 1/4 tsp baking soda: Works with the sour cream to create the most tender crumb you've ever experienced
• 1/4 tsp salt: Just enough to make the mint sing without making anything taste salty
• 1/2 cup (113 g) unsalted butter, softened: Please use actual butter — anything else will compromise the texture and I'll be sad for you
• 1 cup (200 g) granulated sugar: Creates the perfect crackly top and just enough sweetness to balance the mint
• 2 large eggs: Room temperature eggs incorporate better, so take them out of the fridge while you gather everything else
• 1 tsp pure vanilla extract: Don't use imitation anything — the real stuff makes a difference you can actually taste
• 1/2 tsp pure peppermint extract: This is where the magic happens, but be careful because it's stronger than you think
• 1/2 cup (120 ml) whole milk: Whole milk makes better cakes, end of story
• 1/4 cup (60 ml) sour cream: The secret ingredient that keeps these cupcakes moist for days
• Green food coloring (gel preferred): Gel gives you that vibrant shamrock green without watering down your batter
• 1 cup (226 g) unsalted butter, softened: For the frosting — yes, that's a whole cup of butter, and yes, it's worth every single calorie
• 3 cups (360 g) powdered sugar, sifted: Sifting prevents lumps that'll ruin your silky smooth frosting dreams
• 2 tbsp whole milk: Adjust this to get your frosting to the perfect pipeable consistency
• 1/2 tsp pure peppermint extract: Frosting needs its own mint kick, maybe even a tiny bit more if you really love the stuff
• 1/2 tsp pure vanilla extract: Balances the mint and keeps the frosting from tasting like toothpaste
• Pinch of salt: Cuts through all that sugar and butter to make the flavors pop
• Sprinkles or sanding sugar: Because everything is better with sparkles, obviously
• Maraschino cherries and mini straws: Totally optional but makes people smile when they see them on top

Instructions

Get Your Oven Ready:

Preheat that oven to 350°F and line your muffin tin with liners — I like to use festive green ones but any color will work

Whisk Your Dry Stuff:

In a medium bowl, combine flour, baking powder, baking soda, and salt until everything is evenly distributed

Cream the Butter and Sugar:

Beat butter and sugar together for about 3 minutes until it's pale and fluffy — this step is worth every second of effort

Add the Eggs and Extracts:

Drop in those eggs one at a time, beating well after each addition, then mix in both extracts until everything is incorporated

Mix Your Milk and Sour Cream:

Whisk them together in a small bowl until combined — room temperature ingredients blend so much better

Combine Everything:

Add dry ingredients in three additions, alternating with the milk mixture and starting and ending with the dry stuff

Add the Green Magic:

Fold in a few drops of gel food coloring until you reach your desired shade of shamrock green

Fill and Bake:

Divide batter evenly among liners, filling each about two-thirds full, and bake for 16 to 18 minutes until a toothpick comes out clean

Cool Completely:

Let them rest in the pan for 5 minutes before moving to a wire rack — frosting warm cupcakes is a disaster waiting to happen

Make That Frosting:

Beat butter until creamy, gradually add powdered sugar, then mix in milk, extracts, salt, and food coloring until fluffy

Decorate and Devour:

Pipe or spread frosting onto cooled cupcakes and add whatever garnishes make your heart happy

Pin it

My sister-in-law texted me at midnight last St. Patrick's Day demanding I make these for her office the next morning. I laughed and told her she was crazy, but then I found myself in the kitchen anyway, mixing green batter by moonlight. Her coworkers apparently fought over the last one, and now I get requests in February every year.

Making Them Ahead

I've learned that unfrosted cupcakes freeze beautifully for up to a month, wrapped tight in plastic and then foil. Just thaw them on the counter overnight and frost the next day like you just made them. This secret has saved me more times than I can count when unexpected party invitations pop up.

Getting That Perfect Green

Gel food coloring is absolutely worth hunting down because liquid coloring can throw off your recipe's balance. Start with just a tiny bit — you can always add more, but you can't take it back once you've gone full Grinch green. The perfect shamrock shade is usually about two drops of gel, but every brand is different.

Frosting Like a Pro

The difference between homemade and professional-looking cupcakes is mostly about confidence and practice. I use a large star tip and a piping bag, starting from the outside and working inward in a spiral. But honestly, spreading it on with a knife tastes exactly the same, so don't stress if you're not feeling fancy.

• If your frosting is too stiff, add milk one teaspoon at a time until it's pipeable
• Too soft? Pop it in the fridge for 15 minutes and try again
• Clean the outside of your piping bag with a damp paper towel for those professional-looking edges

Pin it

These little green treats have become my signature March contribution to everything from preschool parties to office gatherings. There's something magical about watching someone bite into that mint frosting and immediately light up — suddenly everyone's a kid again.

Recipe Q&A

→ How do I achieve the perfect mint flavor?

Adjust the peppermint extract amount to taste; adding an extra 1/4 teaspoon enhances the minty freshness without overpowering.

→ Can I substitute sour cream in the batter?

Yes, Greek yogurt can be used as a substitute for sour cream to maintain moisture and tenderness.

→ What is the best way to tint the cupcakes and frosting green?

Gel food coloring is preferred for vibrant, even coloring without altering the texture of batter or frosting.

→ How should I bake to ensure moist cupcakes?

Bake at 350°F for 16-18 minutes and test with a toothpick; cupcakes should be moist but not wet inside.

→ Are there any common allergens in these cupcakes?

They contain eggs, milk, and wheat gluten. Check food coloring labels for potential allergens as well.