Shamrock Shake Cupcakes
User Reviews
4.3
Shamrock Shake Cupcakes
Description
Shamrock Shake Cupcakes begin with a blend of cake flour and all-purpose flour, granulated sugar, baking powder, and kosher salt mixed with cubed unsalted butter to create a coarse base. Eggs, whole milk, vanilla extract, and mint extract are incorporated next, with green food coloring added for the signature hue. The batter is mixed to a smooth consistency before being portioned into lined cupcake tins.
Baked at 350°F for 15 to 20 minutes, the cupcakes develop a tender crumb with mint undertones reminiscent of the traditional Shamrock Shake. Cooling after baking prevents the cupcakes from becoming soggy under the frosting.
The frosting combines room temperature cream cheese with granulated sugar, vanilla, and whipped heavy cream to produce a light yet tangy topping. Piping or spreading the frosting on cooled cupcakes results in a creamy finish decorated with green sanding sugar and green maraschino cherries for a festive touch. This dessert suits St. Patrick's Day celebrations or anytime a mint-flavored cupcake is desired.
Ingredients
For the Cupcakes:
- ¾ cup cake flour 2 tablespoons
- ½ cup all-purpose flour 2 tablespoons
- ¾ cup granulated sugar 2 tablespoons
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup butter at room temperature, cut into ½-inch cubes, unsalted
- 2 egg
- ½ cup milk whole
- 1 teaspoon vanilla extract
- 1½ teaspoons mint extract NOT peppermint extract
- 6 green food coloring drops
For the Frosting:
- 8 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 cups heavy cream
To Garnish:
- sanding sugar green
- maraschino cherries green
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
- In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
- Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk, vanilla and mint extract, and mix until combined. Add the green food coloring and mix until color is evenly dispersed throughout the batter. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.
- Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
- Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
- Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with green sanding sugar and top with green maraschino cherries, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
- If you prefer less frosting, adjust the amount accordingly as the recipe may yield extra.
- Nutritional information is calculated per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 123mg | 41% |
| Sodium | 189mg | 8% |
| Potassium | 134mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
