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Shamrock Shake Cupcakes Recipe with Mint Buttercream

Shamrock Shake Cupcakes

Moist green vanilla-mint cupcakes are made with white cake mix and instant pudding, then topped with creamy mint buttercream. Optional whipped cream, sprinkles, sanding sugar, and cherries make these cupcakes party-ready.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 box, about 15.25 ounces White cake mix
  • 1 package, 3.4 ounces Instant vanilla pudding mix
  • 4 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Sour cream
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Peppermint or mint extract
  • As needed preferably gel Green food coloring
Mint Buttercream
  • 1 cup Unsalted butter, softened
  • 4 cups Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Peppermint or mint extract
  • 2 to 3 tablespoons Milk or heavy cream
  • As needed preferably gel Green food coloring
Optional Garnish
  • As needed Whipped cream
  • As needed Green sprinkles
  • As needed Maraschino cherries
  • As needed Green sanding sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.
  2. In a large bowl, combine the white cake mix, instant vanilla pudding mix, eggs, vegetable oil, sour cream, milk, vanilla extract, and peppermint or mint extract. Mix just until the batter is smooth, avoiding prolonged mixing.
  3. Add green gel food coloring gradually, mixing after each addition, until the batter reaches the desired shamrock-green color.
  4. Divide the batter among the prepared liners, filling each about two-thirds full.
  5. Bake for 18 to 22 minutes, or until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cupcakes in the pans for about 5 minutes, then transfer them to a wire rack and cool completely.
  7. For the buttercream, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, then mix in the vanilla extract, mint extract, and 2 to 3 tablespoons of milk or heavy cream.
  8. Beat the frosting until light and fluffy, then tint it green with food coloring. Pipe or spread the buttercream over the completely cooled cupcakes.
  9. Add whipped cream, green sprinkles, green sanding sugar, or a maraschino cherry immediately before serving if desired.

Notes

Peppermint extract is powerful, so begin with the stated amount and add only a small extra amount if needed. Heavy cream creates a richer milkshake-like frosting, and chilling the finished cupcakes briefly before serving gives them a cool, creamy texture.