Description
These Boozy Shamrock Shake Cupcakes are soft, minty, and topped with a luscious Irish cream frosting! Made with Bailey’s Irish Cream and peppermint extract, they’re the perfect treat for St. Patrick’s Day!
Ingredients
Units
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup Bailey’s Irish Cream
- 1/2 cup whole milk
- 3–4 drops green food coloring
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons Bailey’s Irish Cream
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons heavy cream (if needed, for consistency)
- 3–4 drops green food coloring
- For Garnish (Optional):
- Whipped cream
- Green sprinkles
- Maraschino cherries
- Mini chocolate chips
Instructions
- Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs and flavoring – Mix in eggs, vanilla extract, and peppermint extract.
- Incorporate liquids – Add Bailey’s Irish Cream and milk, stirring until smooth.
- Combine dry and wet – Gradually mix in the dry ingredients until just combined. Stir in green food coloring.
- Bake – Divide the batter evenly into cupcake liners and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- Beat the butter – In a large bowl, beat butter until smooth and creamy.
- Add powdered sugar – Gradually mix in powdered sugar, one cup at a time.
- Add flavoring – Mix in Bailey’s Irish Cream, peppermint extract, and food coloring. If the frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
- Frost the cupcakes – Pipe or spread the frosting onto the cooled cupcakes.
- Garnish & Serve:
- Top with whipped cream, green sprinkles, a maraschino cherry, and mini chocolate chips for the full Shamrock Shake look!
Notes
- Non-alcoholic version: Swap Bailey’s for Irish cream coffee creamer or heavy cream.
- Storage: Keep cupcakes in an airtight container in the fridge for up to 4 days. Let come to room temp before serving.
- Want extra boozy flavor? Brush the tops of the cupcakes with a little Bailey’s before frosting!
Nutrition
- Calories: ~350
- Sugar: ~40g
- Sodium: ~150mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~50mg