A minty-vanilla flavored cupcake with a twisted buttercream frosting that mimics the all-famous Shamrock Shake!
Is it summer yet? I’m dreaming of the day when I can throw on a sundress, slip on flip-flops, slather on sunscreen, and head to the beach! A girl can dream, right?
However, it has been MUCH warmer in NY lately compared to the last couple of weeks. In fact, it’s actually been about 50 degrees warmer. Yeah, you read that right. And it’s only about 25-30 degrees right now. Basically, it was around -25 degrees for a while and I think part of me froze away.
How did I ever survive that?! The world may never know…
So, I’m totally not Irish. Italian, actually. BUT, who doesn’t like to celebrate St. Patrick’s Day with something green?! These Shamrock Shake Cupcakes are super fun to make, and they taste AMAZING. The cupcakes have a perfect flavor twist of vanilla and mint, and then I made a vanilla-mint twist buttercream frosting on top! It’s definitely something you don’t want to miss!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs + 1 egg yolk, room temperature
- 1/2 cup mint chip milk*
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 9 drops green food coloring
- 3 drops yellow food coloring
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract, divided
- 1 teaspoon mint extract
- green food coloring
- Preheat oven to the 350 degrees F. Line a 12-ct muffin tin with cupcakes liners and set aside.
- In a medium-sized bowl, mix together the flour, baking powder, and salt until well combined.
- Using an electric mixer, beat together the sugar and and butter mix medium-low speed until well combined (about 1 1/2-2 minutes). Scrap down the sides of the bowl as needed. One at a time, add in the eggs and egg yolk on low speed until fully mixed in.
- Continuing on low speed, alternately add in the flour mixture and the mint chip milk, a little bit at a time, until both the flour mixture and milk are mixed in well. Be sure not to over-mix batter. Add in the vanilla and mint extracts and green and yellow food dyes until coloring is evenly spread out and mixture is smooth.
- Evenly distribute the batter into the 12 cupcake liners and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 3-4 minutes, and then immediately remove cupcakes and place on a wire rack to cool completely.
- Using an electric mixer, beat the butter on a medium-high speed for 2 full minutes, scraping down the sides of the bowl occasionally. Then starting on a low speed, slowing add in the powdered sugar a heaping spoon full at a time, and slightly increase the speed as the mixture starts to form. Mix in the heavy cream, salt, and 1/2 teaspoon of vanilla extract then beat mixture for 2 minutes on a medium-high speed until frosting is smooth.
- Divide frosting in half. Mix the other 1 teaspoon of vanilla extract into one half, and the mint extract into the other half. Add green food coloring into the mint extract half until desired color is reached.
- Place the Ateco 846 piping tip (or other preferred tip) into the bottom of a piping bag, and place bag into a tall cup with the top of the bag folded over the edges of the cup. Spoon the vanilla frosting into one side of the bag, and the mint frosting into the other side. This allows you to get the swirled colors when piping.
- Pipe onto cupcakes in a swirl pattern. Decorate with green and white sugar pearls, if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Enjoy!
*I used Upstate Farms brand Intense Mint Chip Milk instead of regular 2% white milk to give the cupcakes an extra minty flavor. If you cannot find mint flavored milk of any brand, 2% white milk is fine to substitute.
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