Shamrock Shake Cupcakes

Shamrock Shake Cupcake

 Shamrock Shake Cupcakes with minty green cake and topped with the fluffiest whipped cream mousse you will ever taste! They’re the perfect St. Patrick’s Day Cupcakes and with a cherry on top, no one will be able to resist!  Plus, I added adorable straws to finish off the “shake” look.

That’s right, I said it… St. Patrick’s Day! And Easter will be here before we know it! Red Velvet is so last week *insert dramatic eye roll*.  Now it’s all things minty and green!  Well good thing I did that delicious Andes Mint Round Up and you can never go wrong with my gorgeous Mint Brownies. But more about these cute cupcakes…

I did what I like to call a “mousse,” I use the quotes because it’s more of a quick-cheat mousse but it’s so good!  I just whip up some whipped cream and add some instant pudding mix to it!  This adds the sweetness the cream needs and most importantly, it stabilizes the whipped cream.  No melty mess! I piped these cupcakes and they sat in the sun and then on the counter all day and never started to melt or lose their shape! It’s like a baker’s magic trick…

Shamrock Shake Cupcakes

 I like to show some behind the scenes shots sometimes because it’s so fun to show you that I don’t have some glamorous studio.  I just shoot by a window in my office on a plank of wood from IKEA.  I let the cupcakes do all the work 🙂

Food Photography

So cute, right?  The cupcake liners and straws (which I just cut up from a regular size) are from Sweets and Treats  and I actually had to hunt down some maraschino cherries with stems.  I kept finding stores that only sold them without stems, how lame is that?  Food blogger problems…

Any minty recipes you want to see this season?  Or Easter stuff?  I would love some input and ideas!  Love you all!

Shamrock Shake Cupcake Recipe

Shamrock Shake Cupcakes

Shamrock Shake Cupcakes


Scratch Cake:
1 3/4 C. cake flour
1 1/4 C. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 3/4 C sugar
1 C. butter, room temperature
4 eggs
1 C. buttermilk milk
2 tsp. vanilla extract
3 tsp mint or peppermint extract
liquid green dye, as much as desired
Cake Mix version:
1 box white cake mix
3 eggs
1/3 C. oil
1/2 C. buttermilk or milk
1 C. sour cream
2 tsp. vanilla extract
2 1/2 tsp. mint or peppermint extract
liquid green food dye
Whipped Cream "Mousse":
1 pint heavy whipping cream, cold from the fridge
2 Tbsp. white chocolate instant pudding mix (Hershey's makes a box, but cheesecake flavor or vanilla will work, though vanilla will dye it yellow)


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Scratch Cake: In a small bowl, combine cake flour, flour, baking powder and salt together. In a stand mixer, combine sugar and butter and cream for 2 minutes. Add eggs one at a time and scrape down the sides of the bowl after each addition. Alternate between adding the dry (flour mixture) and the buttermilk to the stand mixer. Add vanilla, mint and as much green dye as needed for the color you want. Don't over mix.
3. Cake Mix version: Sift cake mix into a large bowl to remove ay lumps. Add eggs, oil, buttermilk, sour cream, vanilla extract and mint extract and stir until smooth. Add as much green food dye as desired.
4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
5. Let cool.
6. Whipped Cream "Mousse": In your stand mixer using the whisk attachment, beat whipping cream and instant pudding mix until the whipped cream is stiff.
7. Pipe topping onto cooled cupcakes and finish with maraschino cherries and straws!

Happy Sabbath! I hope you enjoy these Shamrock Shake Cupcakes!


26 thoughts on “Shamrock Shake Cupcakes

  1. 1
    Tiffany says:

    Sooo cute!!! Question though…do you not put the mint extract in the cake mix version? Thanks!!

  2. 2
    barb says:

    These look so awesome! Can’t wait to try them! Thank you for all your great tips! I’d like to see some bunny cupcakes for Easter, please!

  3. 3
    Island says:

    The cupcakes look awesome. What is the amount of cupcakes this recipe makes and can this recipe make a two layer cake or loaf?

  4. 4
    Meggan says:

    These are gorgeous! :o) How stable is the “mousse”? Would it travel alright, say, from home to the office, if kept cool?

  5. 5
    Linda says:

    Do you use greaseless cupcake liners for these cupcakes and where did you get these cute cupcake liners?

  6. 6

    I completely forgot that st patricks day is coming up! Thanks for the delicious reminder with these shamrock cupcakes.. they look awesome.

  7. 7

    Oh my gosh, these are the cutest cupcakes! I love the pretty straws and yay for finding cherries with the stems 🙂 They’re gorgeous!

  8. 8

    These are adorable! Thanks for the tip on the mousse. Love it!

  9. 9
    Gigi says:

    Totally going to try these! How about some peep (those little sugary chick shaped marshmallows that are almost neon and have little brown eyes) cupcakes?

  10. 10
    Bailey says:


  11. 11
    Wendy says:

    Does the icing set up enough to leave them out for a while? I have the cc’s done, they are delicious, but I’m not sure if the icing will hold up out of the frig. TIA

    • 11.1

      This icing will hold out outside of the fridge, which is why I love it! It’s really easy to take photos of because I can take my time and I don’t have to rush or worry about it “melting” on me…

  12. 12
    Carol says:

    How long will the “mousse” be okay outside of the fridge? I’m desperately searching for a great cupcake and frosting combo for our upcoming wedding! Also, have you ever frozen the cupcakes? Up frosted of course

  13. 13
    Donna says:

    These are adorable. I just ordered to straws and liners and plan on making them for our staff at school. Could you please tell me the technique you used to create the “whipped cream” look for the frosting? Which tip? Thank you

  14. 14
    jen piper says:

    These are awesome!
    Do you think the cake and the frosting could be combined to make a cake pop? Or will it not taste like a shamrock shake?

  15. 15
    Donna Howard says:

    I am definitely going to be making these but how in the world do you do such awesome frosting??? I could never do that. Very beautiful and creative!!

  16. 16
    Melanie says:

    Please change the recipe to say add “mint” instead of “milk”. Needless to say my cupcakes were just plain cupcakes and not shamrock shake cupcakes. 🙁 little disappointed.

  17. 17
    Colleen says:

    These were great. Made them for the office. Even decorated them with the cherry and little straw. Added a little sugar to the whipped cream icing because I like a sweeter whipped cream. Rave reviews. Got me thinking…substitute some almond extract for the mint, add some amaretto to the icing and sprinkle with toasted almonds…Yum!

  18. 18
    Erica says:

    I absolutely love your recipes. I love the cookbook of yours that I have, and when I discovered your blog a while back, I was so excited! Can you show us sometime how to make the frosting look like it does on these cupcakes? I don’t know how to do that, but would live to learn. 🙂 I’m not sure what tip makes that look.

  19. 19
    Amber says:

    I made these and they came out delicious!! So cute, I couldn’t stop admiring them. They taste just like a shamrock shake, and I love the pudding and whipped cream topping, it’s not as heavy as buttercream and adds the perfect touch!! 🙂 Keep up the good work!

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