Shamrock Shake Cupcakes

These cupcakes are inspired by the shamrock shake. If you have never tried a homemade version of the shake, check out my recipe for one. It is easy and oh so delicious.

The cupcakes are vanilla mint flavored and topped with a creamy and light whipped cream frosting. The frosting has a bit of cream cheese in it to make the whipped cream more stabilized and keep it shape better. The creamy whipped cream topping paired with the minty cupcake is one delicious combination.

I did not pipe as much frosting on top as I wanted too, because I needed them to fit in my cupcake carrier and if I made the frosting too tall it would get smushed in the carrier. Because of that I ended up having some frosting left, so you should have plenty of frosting to add a fair amount to the top of the cupcakes.

Shamrock Shake Cupcakes

Ingredients:
Mint Cupcakes

• 3/4 cup + 2 tablespoons cake flour
• 1/2 cup + 2 tablespoons all purpose flour
• 3/4 cup + 2 tablespoons granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature, cut into 1/2 inch cubes
• 2 eggs
• 1/2 cup half and half
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons mint extract
• green icing color

Whipped Cream Frosting

• 8 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups heavy cream

Directions:
Mint Cupcakes

1. Preheat the oven to 350º F. Line a muffin tin with 12 cupcake liners.
2. In the bowl of a stand mixer, add in both flours, sugar and baking powder. Mix on low speed for 1 minute.
3. With the mixer on low, add in the butter, a few cubes at a time. Continue until all of the butter as been added and the mixture looks like coarse sand.
4. With the mixer still on low, add in the eggs one at a time, scraping down the sides of the bowl as needed after each addition. Slowly pour in the milk, vanilla and mint extract, mixing until combined.
5. Add in the green icing color and mix until the color is evenly mixed throughout the batter. Increase the mixer speed to medium and beat for 2 minutes, or until the batter is smooth, scraping the sides of the bowl as needed.
6. Divide the batter between the muffin liner, filling them about 2/3 full.
7. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes and then remove the cupcakes to a cooling rack and allow to cool completely.

Whipped Cream Frosting

1. In the bowl of a stand mixer, add in the cream cheese, sugar and vanilla extract. Using the whisk attachment, beat on medium speed until well combined and smooth, about 3 minutes.
2. With the mixer running, slowly add in the heavy cream. Increase the speed to medium-high and beat until stiff peaks form, scraping the sides of the bowl as needed.
3. Using a piping bag with desired tip attached, pipe the frosting onto the cupcakes.

Enjoy!!!
*Adapted from Brown Eyed Baker.