Fluffy vanilla mint cupcakes

My sister burst into the kitchen last March with that gleam in her eye, the one that usually means shes about to talk me into something ridiculous. She wanted to recreate the Shamrock Shake experience but in cupcake form for her St. Patricks Day party, and somehow I found myself covered in green food coloring by midnight. The first batch came out a terrifying shade of neon, but they tasted like pure minty childhood memories in cake form.

I brought these to work the next day, and my coworker actually whispered that they were better than the real thing. Watching peoples faces light up when they bit into that fluffy mint cake was better than any compliment Ive ever received. Now every March, my sister starts texting me reminders about the great cupcake experiment of 2019.

Ingredients

• All-purpose flour: The foundation that gives these cupcakes their tender crumb, dont pack it down when measuring
• Baking powder and baking soda: The dynamic duo that creates those beautiful risen tops, check your expiration dates first
• Unsalted butter: Softened to room temperature so it incorporates perfectly into the sugar for maximum fluffiness
• Granulated sugar: Sweetens and tenderizes while creating that perfect bakery style texture
• Large eggs: Room temperature eggs blend better into the batter, creating a more uniform crumb
• Whole milk: Adds moisture and richness, definitely use whole milk here for the best results
• Pure vanilla extract: Balances the mint and adds that comforting baked good flavor we all crave
• Peppermint extract: The star of the show, start with less and taste your way to perfect mintiness
• Green food coloring: 5 to 6 drops gets you that perfect shamrock shake color without looking artificial
• Heavy whipping cream: Must be cold straight from the fridge to whip up into those luscious stiff peaks
• Powdered sugar: Sweetens and stabilizes the whipped cream frosting beautifully
• Green sprinkles and maraschino cherries: The finishing touches that make these party ready instantly

Instructions

Preheat your oven and prepare the pan:

Get your oven to 350°F and line a 12 cup muffin tin with liners, this prep work makes everything else flow smoothly

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt until everything is evenly distributed

Cream the butter and sugar:

Beat the softened butter and granulated sugar for 2 to 3 minutes until its light and fluffy, this step is worth every second

Add the eggs and extracts:

Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts until fully incorporated

Combine wet and dry ingredients:

Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour, mixing just until combined

Add your signature green:

Fold in the food coloring drop by drop until you reach that perfect shamrock shake shade

Fill and bake:

Divide batter among cupcake liners, about two thirds full, and bake 16 to 18 minutes until a toothpick comes out clean

Cool completely:

Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting

Whip up the frosting:

Beat cold heavy cream with powdered sugar, peppermint extract, and food coloring until those gorgeous stiff peaks form

Decorate and serve:

Pipe or spread the frosting onto cooled cupcakes, then go wild with green sprinkles and cherries

Save

Last year my niece declared these the official cupcake of her birthday, which happens to be March 17th. Theres something magical about watching kids and adults alike get excited about that first bite of minty goodness. These little green cakes have become way more than just a seasonal treat in our house.

Getting The Perfect Green

Start with fewer drops of food coloring than you think you need, its easier to add more than to fix an army man green situation. Gel coloring works better than liquid for achieving those vibrant shamrock shades without adding extra liquid to your batter. Practice with a small spoonful of batter first if youre nervous about the color intensity.

Making The Frosting Ahead

The whipped cream frosting is best made the day of serving, but you can whip the cream and pipe it onto cupcakes up to 4 hours ahead if you keep them refrigerated. Let them sit at room temperature for about 10 minutes before serving so the frosting softens slightly. If you absolutely must make them the day before, frost them right before serving and store unfrosted cupcakes in an airtight container.

Serving Suggestions

These cupcakes shine brightest alongside coffee or hot chocolate, the warmth balances the cool mint perfectly. They are also fantastic as part of a St. Patricks Day dessert spread alongside chocolate stout cake or Irish soda bread cookies. Consider setting up a little garnish station with extra sprinkles and cherries so guests can customize their own.

• Pipe the frosting high and swirly for that authentic milkshake look
• Crush some shamrock sprinkles on top for extra sparkle and crunch
• Store any leftovers in the fridge, though they rarely last past 24 hours in my house

Save

May your kitchen be filled with the scent of mint and butter, and may every bite transport you to carefree days of drive thru treats and childhood joy. Happy baking, and happy St. Patricks Day.

Recipe FAQs

→ How do I achieve the perfect fluffy texture?

Ensure the butter and sugar are well creamed until light and fluffy before adding eggs. Alternate adding dry ingredients with milk gently to avoid overmixing.

→ Can I adjust the mint flavor intensity?

Yes, increase or reduce the peppermint extract in both batter and frosting according to taste. Be cautious as peppermint is potent.

→ What is the best way to add green color?

Use a few drops of green food coloring in the batter and frosting to achieve the classic green shade without overpowering flavor.

→ How should these be stored?

Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh. Allow them to return to room temperature before serving.

→ Are there any suitable garnish alternatives?

Maraschino cherries add a pop of color, but mini chocolate chips can be used for a fun variation on top.