Cakes/ Treats

Shamrock Shake Cupcakes

How gorgeous are these?!  They taste amazing too, just like the shamrock shake that McDonalds does every March.  Travis and I drove to five McDonalds one year and they were sold out at all of them 🙄…. don’t tell anyone that though.

The cupcake is really yummy, mild, minty goodness and the frosting is basically whipped cream so it’s really light.  My husband hates frosting and he actually liked these.  The straws you can find at any craft or grocery store, I just cut them in thirds.  Enjoy and impress your guests!

Shamrock Shake Cupcakes

Print Recipe
Serves: 24 Cooking Time: 1 hour


  • 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)



Preheat oven to 350 degrees and line pans with cupcake liners.


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.


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.


Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.


Let cool.


Whipped Cream "Mousse": In your stand mixer using the whisk attachment, beat whipping cream and instant pudding mix until the whipped cream is stiff.


Pipe topping onto cooled cupcakes and finish with maraschino cherries and straws!


Credit: your cup of cake

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