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Boozy Shamrock Shake Cupcakes

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American, Irish-Inspired
  • Diet: Vegetarian

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
  • 34 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
  • 12 tablespoons heavy cream (if needed, for consistency)
  • 34 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