Shamrock Shake Cupcake Recipe
Shamrock Shake Cupcakes combine mint milkshake flavor with fluffy cake, topped with whipped vanilla frosting and a cherry—perfect for spring or St. Patrick’s Day.
Ingredients
For the Cupcakes:
- 1 box (15.25 oz / 432g) white cake mix
- 3 large egg whites
- 1 cup (237ml) water
- ⅓ cup (79ml) vegetable oil
- ¼ to ½ teaspoon mint or peppermint extract adjust to taste
- ½ teaspoon green food coloring
For the Frosting:
- 2 cups 474g heavy whipping cream
- 4 tablespoons instant vanilla pudding mix
Optional Toppings:
- Green sprinkles
- Maraschino cherries
Instructions
- Set your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
- In a large bowl, combine white cake mix, egg whites, water, oil, mint extract, and green food coloring. Beat on medium speed for 2 minutes until smooth and evenly colored.
- Spoon the batter into cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- In a chilled bowl, whip heavy cream and instant vanilla pudding mix on high for 3–4 minutes until stiff peaks form.
- Once cooled, top cupcakes with the whipped frosting. Add green sprinkles and a maraschino cherry.