Shamrock Shake Cupcakes
These Easy Shamrock Shake Cupcakes are the ultimate St. Patrick's Day dessert! Tender, vibrant green mint cupcakes are topped with a magical 2-ingredient vanilla whipped cream frosting that tastes just like a milkshake. A festive, crowd-pleasing treat that couldn't be simpler. For another Shamrock Shake-inspired dessert, try our Easy Shamrock Shake Pie.
Servings: 24 cupcakes
Calories: 180kcal
Equipment
- Cupcake Pans Standard 12-cup pans, you'll need two batches or two pans.
- Stand Mixer or Hand Mixer Essential for whipping the cream to stiff peaks.
- Piping Bag with 1M Star Tip For that beautiful bakery-style swirl.
Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large egg whites
- 1 cup water
- 0.33 cup vegetable oil
- 0.25 to 0.5 tsp peppermint extract (not mint!)
- 0.5 tsp green food coloring (gel preferred)
- 2 cups heavy whipping cream, cold
- 4 tbsp instant vanilla pudding mix
- Green sprinkles, for garnish
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F. Line cupcake pans with 24 paper liners.
- In a large bowl, combine cake mix, egg whites, water, oil, and peppermint extract. Beat until smooth. Stir in green food coloring until evenly distributed.
- Fill liners 2/3 full. Bake for 15-18 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting.
- In a large chilled bowl, beat cold heavy cream on high speed. Gradually add pudding mix and continue beating until stiff peaks form.
- Frost cooled cupcakes using a piping bag with a star tip. Top immediately with green sprinkles and a maraschino cherry. Serve.
Notes
Pro Tips: This recipe has one non-negotiable tip: DO NOT use mint extract. It tastes like toothpaste! Use peppermint extract for authentic, sweet Shamrock Shake flavor. For the brightest green color, use gel food coloring instead of liquid. For the frosting, ensure your heavy cream is very cold for the stiffest, most stable peaks. Cool cupcakes completely before frosting, and add sprinkles and cherries right before serving to prevent them from bleeding or dissolving.