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Shamrock Shake Cupcakes: Delight in Minty Bliss Today!

Shamrock Shake Cupcakes – Festive, Minty & Magically Green!
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Delicious mint-flavored cupcakes inspired by the classic Shamrock Shake, topped with fluffy frosting and festive decorations.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract (or mint extract)
  • ½ cup whole milk
  • ¼ cup sour cream or Greek yogurt
  • A few drops of green food coloring
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • ½ teaspoon peppermint extract (for frosting)
  • 2 tablespoons heavy cream or milk (for frosting)
  • A few drops of green food coloring (for frosting)
  • Whipped cream (for topping, optional)
  • Green and gold sprinkles (for topping, optional)
  • Maraschino cherries (for topping, optional)
  • Mini chocolate chips (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract, then mix in the sour cream (or Greek yogurt).
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—don’t overmix! Add a few drops of green food coloring and stir until you reach your desired shade.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  6. In a large bowl, beat the butter until smooth and creamy (about 2 minutes). Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract, peppermint extract, and heavy cream, then mix on high speed for 3-4 minutes until fluffy. Add a few drops of green food coloring and mix until evenly colored.
  7. Transfer the frosting to a piping bag fitted with a star tip (or use a spoon to frost) and pipe a swirl of frosting on each cupcake. Top with whipped cream, sprinkles, and a cherry for the full Shamrock Shake effect!
  8. These cupcakes are best enjoyed fresh, but they can also be stored for later.

Notes

  • For a stronger mint flavor, increase the peppermint extract by ¼ teaspoon.
  • For a chocolate-mint twist, stir in ½ cup mini chocolate chips into the batter.
  • For extra fluffiness, don’t overmix the batter once the dry ingredients are added.

Nutrition

Find it online: https://www.spiritsdrink.com/shamrock-shake-cupcakes-recipe/