Description
These cupcakes capture the nostalgic minty flavor of a shamrock shake in a soft, pillowy cupcake topped with creamy frosting and a minty chocolate crunch. Perfect for St. Patrick’s Day or any festive occasion.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) whole milk
- 1 teaspoon pure vanilla extract
- ¾ teaspoon mint extract
- ¼ teaspoon green food coloring (optional)
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy whipping cream
- 1½ cups (180 g) powdered sugar, sifted
- ½ teaspoon mint extract
- ½ teaspoon vanilla extract
- Green food coloring, a few drops (optional)
- ½ cup (90 g) mini chocolate chips
- ¼ cup (30 g) crushed peppermint candies or Andes mint baking chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Using an electric mixer, beat softened butter until smooth and fluffy, about 2 minutes.
- Beat in eggs one at a time, then add vanilla and mint extracts.
- Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently on low speed after each addition.
- Add green food coloring and fold gently until color is uniform.
- Spoon batter evenly into cupcake liners, filling about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool cupcakes completely on a wire rack before frosting.
- Beat cream cheese until smooth, then slowly add powdered sugar.
- In a separate bowl, whip heavy cream until soft peaks form, then fold into cream cheese mixture along with mint extract, vanilla extract, and optional green coloring until creamy and fluffy.
- Frost cooled cupcakes using a piping bag or spatula.
- Sprinkle mini chocolate chips and crushed peppermint candies or Andes mint baking chips over the frosting.
Notes
[‘Measure flour carefully by spooning lightly into the cup and leveling off to avoid dry cupcakes.’, ‘Sift powdered sugar and flour to keep batter light and lump-free.’, ‘Add mint extract sparingly to avoid overpowering flavor.’, ‘Use room temperature ingredients for smooth batter and frosting.’, ‘Whip heavy cream separately before folding into cream cheese for a creamy, shake-like texture.’, ‘Crush peppermint candies gently to avoid powdery bits.’, ‘Check cupcakes at 18 minutes to avoid overbaking.’, ‘Store cupcakes in an airtight container in the fridge for up to 4 days.’, ‘Frosting can be made ahead and kept chilled until decorating.’, ‘If cupcakes dome too much, level tops with a serrated knife before frosting.’]
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Fat: 18
- Carbohydrates: 40
- Protein: 4
Keywords: Shamrock Shake cupcakes, mint cupcakes, St. Patrick's Day dessert, creamy frosting, mint chocolate crunch