Print

Creamy Shamrock Shake Cupcakes Recipe with Easy Peppermint Buttercream Frosting

creamy shamrock shake cupcakes - featured image
Print Recipe

These cupcakes capture the nostalgic minty, creamy flavor of a Shamrock Shake in a soft, moist cupcake topped with a light peppermint buttercream frosting. Perfect for festive occasions or anytime you crave a fresh, indulgent treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200 g)
  • ½ cup unsalted butter, softened (115 g)
  • 2 large eggs, room temperature
  • ½ cup whole milk (120 ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • A few drops green food coloring (optional)
  • For the Peppermint Buttercream Frosting:
  • 1 cup unsalted butter, softened (230 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 2–3 tablespoons heavy cream (30–45 ml)
  • 1 teaspoon peppermint extract
  • Optional: finely crushed peppermint candies or candy canes for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
  5. Reduce mixer speed to low. Add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Add a few drops of green food coloring and gently fold until evenly colored.
  7. Fill cupcake liners about ⅔ full using a cookie scoop or spoon.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low to avoid sugar clouds.
  11. Add heavy cream and peppermint extract. Beat on medium-high until light and fluffy. Adjust cream for desired consistency.
  12. Frost cooled cupcakes generously and sprinkle with crushed peppermint candies if desired.

Notes

Ensure butter is softened but not melted for best texture. Do not overmix batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Store in airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: Shamrock Shake cupcakes, peppermint cupcakes, mint cupcakes, St. Patrick's Day dessert, peppermint buttercream frosting, festive cupcakes

Find it online: https://tessierecipes.com/creamy-shamrock-shake-cupcakes-recipe-with-easy-peppermint-buttercream-frosting/