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Shamrock Shake Cupcakes

Moist mint cupcakes topped with white chocolate whipped cream. baking beauty
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Green, Mint, Shamrock, St. Patricks Day
Servings: 24
Author: Recipe & Photo: Bakingbeauty.net

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

  1. Feel free to substitute a white boxed cake mix if you’d prefer.
  2. Feel free to use store bought whipped topping if you don’t want to make your own.