Shamrock Shake Cupcakes
Moist mint cupcakes topped with white chocolate whipped cream. baking beauty
Servings: 24
Ingredients
For the Shamrock Shake Cupcakes
- Cake Flour
- All Purpose Flour
- 1 3/4 cup Baking Powder
- 1 1/4 cup Salt
- 2 1/2 tsp White Sugar
- 1 tsp Butter, Softened
- 1 3/4 cup Eggs
- 1 cup Buttermilk
- 2 tsp Vanilla Extract
- 3 tsp Mint Extract
- Green Food Coloring, If Desired
For the Whipped Cream Topping
- 1 Whipped Cream "Mousse":
- 1 pint Heavy Whipping Cream
- 2 tbsp White Chocolate Instant Pudding Mix
Instructions
For the Shamrock Shake Cupcakes
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
- Stir in vanilla, mint extract, baking powder,and salt.
- Gradually stir in flours a little at a time until just combined. Do not over mix.
- Stir in green food coloring, if desired.
- Fill cupcake liners ~3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the Whipped Cream Topping
- Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
- Spread or pipe onto cupcakes. Top with maraschino cherries if desired.
Notes
- Feel free to substitute a white boxed cake mix if you’d prefer.
- Feel free to use store bought whipped topping if you don’t want to make your own.