Description
Indulgent boozy shamrock shake cupcakes blend classic Irish-inspired flavors with a spirited twist. Mint chocolate goodness meets creamy liqueur in these festive treats that sweep you into a delightful celebration of sweet and spirited deliciousness.
Ingredients
Scale
Boozy Shamrock Shake Cupcakes
Cake Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Cake Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup Baileys Irish Cream or Irish whiskey (or use extra milk for a non-alcoholic version)
- ½ cup milk
- Green food coloring
Frosting and Garnish:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons Baileys Irish Cream or Irish whiskey
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ tablespoons heavy cream or milk (adjust for consistency)
- Green food coloring (optional)
- Whipped cream
- Chocolate sauce or chocolate shavings
- Green sprinkles
- Maraschino cherries
Instructions
- Prepare a cozy workspace and gather all necessary baking equipment. Warm the oven to 350F (175C) and arrange cupcake liners in a standard muffin tin.
- Sift together flour, baking powder, and salt in a medium mixing bowl, ensuring a smooth, lump-free dry mixture.
- In a spacious mixing bowl, vigorously cream butter and sugar until the mixture transforms into a light, airy consistency with a pale, creamy texture.
- Gently incorporate eggs, vanilla extract, and peppermint extract, stirring until the batter achieves a silky, uniform appearance.
- Gradually fold in the dry ingredients, alternating with Baileys and milk. Mix with gentle strokes to maintain the batter’s delicate structure.
- Introduce a few drops of green food coloring, carefully blending until the batter achieves a soft, minty green hue.
- Distribute the batter evenly among cupcake liners, filling each approximately three-quarters full to allow room for rising.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove cupcakes and allow them to cool completely on a wire rack, giving them time to set and stabilize.
- For the frosting, whip butter until it becomes smooth and creamy, creating a luxurious base.
- Gradually introduce powdered sugar, Baileys, vanilla extract, and peppermint extract. Adjust the consistency with heavy cream or milk until achieving a perfect piping texture.
- If desired, enhance the frosting’s color with additional green food coloring, creating a vibrant, festive appearance.
- Transfer the frosting to a piping bag and elegantly decorate the cooled cupcakes with swirling, playful peaks.
- Optional: Embellish with additional garnishes like chocolate shavings, sprinkles, or a light dusting of green sugar for extra flair.
Notes
- Swap out Baileys for non-alcoholic alternatives like coffee creamer or additional milk to make these cupcakes family-friendly and kid-safe.
- Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent cupcake batter that rises evenly.
- Use gel food coloring for more vibrant green color without thinning the batter, and add gradually to achieve the perfect minty shade.
- When piping frosting, start from the outer edge and swirl inward to create a professional-looking decorative finish that covers the entire cupcake surface.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks, Drinks, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 290
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg