Shamrock Shake Cupcakes 🍀🧁
These Shamrock Shake Cupcakes are a fun twist on the classic McDonald's Shamrock Shake! Made with a light and fluffy mint-flavored cupcake, these treats are topped with a creamy vanilla milkshake frosting. Perfect for St. Patrick’s Day parties, birthdays, or any festive occasion!
Equipment
- ✔️ Large mixing bowl
- ✔️ Hand mixer or stand mixer
- ✔️ Measuring cups & spoons
- ✔️ Cupcake pan & liners
- ✔️ Piping bag with a 1M tip (optional for frosting)
Ingredients
- Cupcakes:
- 1 box 15.25 oz white cake mix
- 3 large egg whites
- 1 cup water
- 1/3 cup vegetable oil
- 1/4 to 1/2 teaspoon mint or peppermint extract see notes
- 1/2 teaspoon green food coloring
- Frosting:
- 2 cups heavy whipping cream
- 4 tablespoons instant vanilla pudding mix
- Toppings Optional:
- Green sprinkles
- Maraschino cherries
Instructions
- 1️⃣ Prepare the Cupcake Batter
- Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together cake mix, egg whites, water, vegetable oil, and mint extract until smooth.
- Add green food coloring and mix gently until fully incorporated.
- 2️⃣ Bake the Cupcakes
- Fill each cupcake liner 2/3 full with batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool completely before frosting.
- 3️⃣ Make the Frosting
- In a bowl, whip heavy cream on high speed using a hand mixer or stand mixer.
- Slowly add pudding mix while whipping until stiff peaks form.
- 4️⃣ Frost & Decorate
- Pipe or spread frosting onto completely cooled cupcakes.
- Decorate with green sprinkles and top with a maraschino cherry.
- 5️⃣ Serve & Enjoy!
- Serve immediately or store in the fridge until ready to eat.
Notes
Mint vs. Peppermint Extract: Peppermint extract is sweeter, while mint extract may taste more herbal or like toothpaste.
Frosting Tip: Whip cream until stiff peaks form but don’t overmix, or it may become grainy.
Make-Ahead: Unfrosted cupcakes can be stored at room temp for 2 days or frozen for 3 months. Frost just before serving!
Frosting Tip: Whip cream until stiff peaks form but don’t overmix, or it may become grainy.
Make-Ahead: Unfrosted cupcakes can be stored at room temp for 2 days or frozen for 3 months. Frost just before serving!