Shamrock Shake Cupcakes
Your absolute favorite ice cream drink made into a minty cupcake with homemade whipped cream and a maraschino cherry on top.
Ingredients
For Shamrock Cupcakes
- 1 and ¾ cup cake flour
- 1 and ¼ cup all-purpose flour
- 2 and ½ teaspoons baking powder
- 1 teaspoon salt
- 1 and ¾ cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup 1% milk
- 2 teaspoons vanilla extract
- 3 teaspoons mint extract
- mint green food coloring, amount as desired
For Whipped Cream Frosting
- 1 pint heavy whipping cream, cold
- maraschino cherries
Instructions
For Shamrock Cupcakes
- Preheat the oven to 350F degrees. Line your 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 extract and mint extract, as well as desired amount of mint green food coloring, mixing on low speed until just combined. Do not overmix.
- 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 the oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to a 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 a disposable piping bag fitted with a 1M Piping Tip. Garnish with a maraschino cherry and a paper straw. Eat & Enjoy!
Notes
Store Shamrock Shake Cupcakes in an airtight container in the fridge; will keep for 2-3 days.
Recipe adapted from Your Cup of Cake.
