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Shamrock Shake Cupcakes

Cake Mix, Cupcakes, Easy, Kid Friendly Cupcakes, Lizzy's Favorite Chocolate Mint, Mint, Vanilla & White & Yellow Cake Mix • •

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

These Shamrock Shake Cupcakes are almost too cute to eat!
4.96 from 64 votes
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Shamrock Shake Cupcakes

Ingredients

  • 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

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 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. 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. 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  5. 5. Let cool.
  6. 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. 7. Pipe topping onto cooled cupcakes and finish with maraschino cherries and straws!

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

 

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Comments

  1. Tiffany says

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

  3. 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!

  4. 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?

  7. Meggan says

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

  8. Linda says

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

  12. 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?

  14. 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

  15. Lizzy Mae Early says

    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…

  17. 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

  18. 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

  19. 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?

  20. 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!!

  23. 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.

  24. 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!

  25. 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.

  26. 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!

  30. Tiffany says

    Hi! I’m currently making these cupcakes right now and had a quick question! I’m making them for tomorrow, we have a st Patrick’s day bake sale. Should I wait to add the cherry and straw until the morning? Also, I assume completely drying off the cherries before adding? That is probably a dumb question but I had to be certain lol! Thank you!!

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    I like these cakes because we often like to eat at the birthday ceremony and our guest like it very much due to its beauty and ingredients.

  50. Lis says

    Hi, I’m new to your site and your cupcakes look delicious. Can I use lime extract or something lime instead of mint for this recipe? Thanks!

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  64. Esther says

    I want to make these for work, and feed like 30-40 people but how do you store them to keep the frosting safe to eat? Not melting, or dripping, but safe for consumption? Buttercream is good for 2-3 days outside the fridge due to it’s high fat content and sugar to milk ratio. So how long is the frosting safe to eat when left out at room temperature? I just want to make sure before making them. Thank you, and it does look amazing!

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    “These shamrock shake cupcakes are a festive delight! 🍀💚 The whimsical blend of minty freshness and the irresistible cupcake texture make them a perfect treat for St. Patrick’s Day or any celebration. A charming twist on a classic, these cupcakes are sure to bring smiles and a touch of magic to any occasion!”

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  111. Lisha says

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    These Shamrock Shake Cupcakes look absolutely delightful! I love how you’ve captured that classic minty flavor in cupcake form — such a fun and festive twist. The vibrant green color and creamy frosting make them perfect for St. Patrick’s Day celebrations. They look moist, fluffy, and totally irresistible. Definitely a sweet treat worth baking! 🍀🧁

  112. SellsLetter says

    What a fun seasonal twist on cupcakes! The shamrock shake flavor combo is genius and the green frosting is so festive. As someone who tracks e-commerce trends daily on SellsLetter, I always notice how seasonal recipes like this drive huge engagement — both on social platforms and in online marketplaces. Your step-by-step instructions make this so approachable for home bakers!

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