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A delicious plate of Shamrock Shake Cupcakes

Homemade Shamrock Shake Cupcakes

Soft mint-vanilla cupcakes inspired by the viral Shamrock Shake, topped with dreamy peppermint whipped cream and festive green vibes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk room temperature
  • ¼ cup peppermint syrup
  • 4 –6 drops green food coloring
  • 1½ cups cold heavy whipping cream
  • 3 –4 tablespoons powdered sugar
  • ¾ teaspoon peppermint extract
  • Optional: green sprinkles gold coins, Andes mint pieces

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Beat butter and sugar for 2–3 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each, then mix in vanilla extract.
  4. Whisk dry ingredients together in a separate bowl.
  5. Alternate adding dry ingredients and milk in batches, mixing until just combined.
  6. Fold in peppermint syrup and green food coloring.
  7. Fill liners ⅔ full and bake 18–20 minutes.
  8. Cool cupcakes completely.
  9. Whip cold cream, powdered sugar, and peppermint extract to stiff peaks.
  10. Frost cupcakes and decorate with sprinkles.

Notes

Use room temperature ingredients for best texture. Do not overmix batter or overwhip cream. Chill bowl and beaters for perfect whipped cream consistency.