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Shamrock Shake Cupcakes
Moist mint cupcakes topped with white chocolate whipped cream. Your favorite Mcdonald's Shake in cupcake form!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
24
Cupcakes
Calories
271
kcal
Author
Krystle Smith
Ingredients
For the Shamrock Shake Cupcakes
1 ¾
Cup
Cake Flour
1 ¼
Cup
All Purpose Flour
2 ½
Teaspoon
Baking Powder
1
Teaspoon
Salt
1 ¾
Cup
White Sugar
1
Cup
Butter
Softened
4
Eggs
1
Cup
Buttermilk
2
Teaspoon
Vanilla Extract
3
Teaspoons
Mint Extract
Green Food Coloring
If Desired
For the Whipped Cream Topping
1
Pint
Heavy Whipping Cream
2
Tablespoons
White Chocolate Instant Pudding Mix
Instructions
For the Shamrock Shake Cupcakes
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl, cream butter and sugar until light and fluffy. Add buttermilk, then eggs one at a time until just combined.
Stir in vanilla, mint extract, baking powder,and salt.
Gradually stir in flours a little at a time until just combined. Do not over mix.
Stir in green food coloring, if desired.
Fill cupcake liners ~¾ of the way full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the Whipped Cream Topping
Using an ice cold bowl/whisk to whip cream and white chocolate pudding mix until stiff peaks form.
Spread or pipe onto cupcakes. Top with maraschino cherries if desired.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
76
mg
|
Sodium:
226
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
582
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg