Shamrock Shake Cupcakes Mint (Printable version)
Fluffy vanilla cupcakes infused with mint and topped with creamy green frosting, perfect for a sweet, refreshing treat.
# Ingredient list:
→ Cupcake Base
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp pure mint extract
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 2–3 drops green food coloring
→ Mint Frosting
12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 2–3 tbsp whole milk
15 - 1/2 tsp pure mint extract
16 - 1/2 tsp pure vanilla extract
17 - 2–3 drops green food coloring
18 - Green sprinkles or maraschino cherries for garnish
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in eggs, one at a time, mixing well after each addition.
05 - Mix in vanilla and mint extracts. Add green food coloring and mix until evenly tinted.
06 - Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined; do not overmix.
07 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing on low. Add mint and vanilla extracts, green food coloring, and 2 tbsp milk. Increase speed and beat until fluffy, adding an extra tablespoon milk if needed for desired consistency.
11 - Pipe or spread frosting on cooled cupcakes. Garnish with green sprinkles or a maraschino cherry if desired.
# Expert Tips:
01 -
- That unmistakable minty vanilla combo that hits exactly the same nostalgic note as the shake
- The frosting is light enough that you do not feel like you are eating pure sugar
- They are easier to make than you would expect for something this festive
02 -
- Overmixing the batter will make tough cupcakes, so stop as soon as everything is combined
- Wait until the cupcakes are completely cool before frosting, I learned this the hard way once
- Mint extract is strong, add gradually and taste as you go
03 -
- For a stronger mint kick, add up to 1/4 teaspoon extra mint extract but taste after each addition
- Sift your powdered sugar first to avoid any grainy texture in the frosting