These minty green cupcakes are a festive twist on the classic Shamrock Shake — but in cupcake form! Fluffy, moist, and topped with a whipped cream-style frosting, they’re perfect for St. Patrick’s Day, spring parties, or whenever you’re craving something fresh and fun
Why You’ll Love These Cupcakes
If you love the cool, creamy flavor of a Shamrock Shake, you’ll fall head over heels for these cupcakes. They’re super easy to make using a white cake mix as the base and get their signature mint flavor from a splash of peppermint or mint extract. Topped with a light and fluffy vanilla pudding whipped frosting, they’re as fun to eat as they are to decorate!
They’re the perfect treat for anyone who loves mint, color, and a little bit of whimsy.
Ingredients You’ll Need
White Cake Mix (1 box – 432 g):
A quick and easy base that turns out light and fluffy every time.
Egg Whites (3 large):
Using just the whites keeps the cupcakes bright white, so the green coloring really pops.
Water (1 cup / 237 ml):
Adds moisture and helps blend everything together.
Vegetable Oil (1/3 cup / 79 ml):
Gives the cupcakes a tender texture.
Mint or Peppermint Extract (¼ to ½ teaspoon):
For that classic cool Shamrock Shake flavor. Use more or less to suit your minty preference.
Green Food Coloring (½ teaspoon):
Gives the cupcakes their fun, festive green hue.
Heavy Whipping Cream (2 cups / 474 g):
Whips into a fluffy frosting that’s light but holds its shape beautifully.
Instant Vanilla Pudding Mix (4 tablespoons):
Stabilizes the whipped cream and adds a touch of sweetness and vanilla flavor.
Green Sprinkles (optional):
For a festive touch and extra color.
Maraschino Cherries (optional):
The perfect retro-style garnish on top!
How to Make Shamrock Shake Cupcakes
Step 1: Prep Your Oven & Liners
Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
Step 2: Make the Cupcake Batter
In a large mixing bowl, combine the white cake mix, egg whites, water, oil, and mint extract. Beat with a hand mixer on medium speed until smooth and well blended.
Step 3: Tint the Batter Green
Add the green food coloring and gently stir until evenly distributed. Add more if you want a brighter green!
Step 4: Bake
Fill each cupcake liner about two-thirds full. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
Step 5: Make the Frosting
In a separate bowl, whip the heavy cream using a hand mixer or stand mixer on high speed. Slowly add in the instant pudding mix and continue whipping until stiff peaks form.
Step 6: Decorate
Spoon the whipped frosting into a piping bag fitted with a 1M star tip. Swirl onto cooled cupcakes. Add green sprinkles and a maraschino cherry on top, if desired.
Why It Works
The combination of boxed cake mix with just a few custom add-ins makes these cupcakes incredibly easy but still special. The mint extract gives that signature Shamrock Shake flavor, while the pudding-stabilized whipped cream frosting is light, creamy, and holds its shape better than regular whipped cream.
Tips & Tools
- Use Gel Food Coloring: A little goes a long way and gives a brighter, bolder green than liquid dye.
- Don’t Overmix: Stir just until the batter is combined for light, fluffy cupcakes.
- Chill the Frosting: If your frosting gets soft, pop it in the fridge for 10–15 minutes to firm it up before piping.
- Piping Tip 1M: This classic tip gives that perfect soft-serve swirl look.
- Flavor Twist: Try adding a few mini chocolate chips to the batter for a mint-chocolate-chip variation!
Final Thoughts
These Shamrock Shake Cupcakes are as cheerful and delicious as they look. Whether you’re making them for a holiday, party, or just for fun, they’re guaranteed to bring smiles. With cool mint, fluffy frosting, and a playful cherry on top, they’re a treat worth celebrating.
So go ahead — whip up a batch and let the green magic begin!