Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
In a large bowl using an electric mixer, cream sugar and butter for two minutes. Add eggs one at a time, mixing slowly after each addition.
Slowly add flour mixture to wet ingredients, alternating between flour mixture and milk; beat at low speed until just combined. Add vanilla and mint extracts, as well as desired amount of green food coloring, mixing on low speed until just combined. Do not over mix.
Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Bake for 15-20 minutes. Check cupcakes around 15 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack to cool completely. Cupcakes should be cooled completely before frosting.
For Whipped Cream Frosting
In a large bowl using an electric mixer with a wire whisk attachment, beat heavy whipping cream until desired level of firmness.
Pipe cooled cupcakes with 1M Piping Tip. Garnish with maraschino cherries and a paper straw. Eat & Enjoy!
Store Shamrock Shake Cupcakes in an airtight container in the fridge; will keep for 2-3 days.Recipe adapted from Your Cup of Cake.