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Shamrock Shake Cupcakes

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These Shamrock Shake Cupcakes capture the festive flavors of a minty Shamrock Shake in a fun cupcake form. With a light and fluffy vanilla cupcake base, topped with creamy mint buttercream frosting and whipped cream, they’re perfect for St. Patrick’s Day celebrations or any mint lover!

Ingredients

Scale

For the Cupcakes:

  • 1 box vanilla cake mix (or your favorite homemade vanilla cupcake recipe)
  • 1 cup whole milk
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • 1 tsp peppermint extract
  • Green food coloring (a few drops)

For the Mint Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream (or milk)
  • 1 tsp peppermint extract
  • Green food coloring (as needed)
  • Whipped cream & maraschino cherries (for garnish)

Instructions

  • Make the Cupcakes:

    • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a bowl, mix the cake mix, milk, melted butter, eggs, peppermint extract, and green food coloring until smooth.
    • Fill each cupcake liner about ¾ full with batter.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cupcakes cool completely before frosting.
  • Make the Frosting:

    • Beat the softened butter until fluffy.
    • Gradually add powdered sugar, mixing until smooth.
    • Add peppermint extract, heavy cream, and green food coloring. Beat until creamy and fluffy.
  • Frost & Decorate:

    • Pipe the mint buttercream frosting onto the cooled cupcakes.
    • Top with whipped cream and a maraschino cherry to complete the Shamrock Shake effect!

Notes

  • Adjust the amount of green food coloring depending on how vibrant you want the cupcakes to be.
  • You can substitute the heavy cream with milk if you prefer a lighter consistency for the frosting.
  • For an extra minty flavor, add a few more drops of peppermint extract to the frosting.

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