Print

Shamrock Shake Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Shamrock Shake Cupcakes are a festive and minty dessert inspired by the classic McDonald’s Shamrock Shake. Featuring fluffy vanilla-mint cupcakes, creamy green-tinted frosting, and topped with whipped cream, a cherry, and sprinkles, these cupcakes are perfect for St. Patrick’s Day or any mint lover. Easy to make and beautifully decorated, they’re a fun and delicious treat!

Ingredients

For the Cupcakes:

  • 1 box white cake mix
  • 1 cup whole milk
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon mint extract
  • Green food coloring

For the Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon mint extract
  • Green food coloring

For Topping:

  • Whipped cream
  • Maraschino cherries
  • Green sprinkles

Instructions

. Prepare the Cupcakes:

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, combine cake mix, milk, melted butter, eggs, vanilla extract, and mint extract.
  3. Add a few drops of green food coloring and mix until evenly combined.
  4. Divide the batter evenly among cupcake liners, filling each about ⅔ full.
  5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cupcakes cool completely before frosting.

2. Make the Frosting:

  1. In a large bowl, beat the softened butter until smooth.
  2. Gradually add powdered sugar, mixing on low speed until combined.
  3. Add heavy cream, mint extract, and green food coloring. Beat until light and fluffy.
  4. Transfer frosting to a piping bag and frost cooled cupcakes.

3. Add the Toppings:

  1. Top each cupcake with a swirl of whipped cream.
  2. Garnish with a maraschino cherry and green sprinkles.
  3. Serve and enjoy!

Notes

  • For a stronger mint flavor, slightly increase the mint extract.
  • Use gel food coloring for a more vibrant green without thinning the batter.
  • Storage: Refrigerate frosted cupcakes for up to 4 days or freeze unfrosted for 2 months.

Find it online: https://thefamilycooking.com/shamrock-shake-cupcakes/