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Boozy Shamrock Shake Cupcakes

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These Boozy Shamrock Shake Cupcakes are inspired by the classic Shamrock Shake, featuring minty vanilla cupcakes spiked with Irish cream or whiskey and topped with a fluffy mint buttercream frosting. A fun, boozy treat for St. Patrick’s Day celebrations!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup Bailey’s Irish Cream or Irish whiskey (or use extra milk for a non-alcoholic version)
  • ½ cup milk
  • Green food coloring (a few drops for a festive look)

For the Boozy Mint Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons Bailey’s Irish Cream or Irish whiskey
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1–2 tablespoons heavy cream or milk (adjust for consistency)
  • Green food coloring (optional)

For Garnish:

  • Whipped cream
  • Chocolate sauce or chocolate shavings
  • Green sprinkles
  • Maraschino cherries

Instructions

Step 1: Make the Cupcakes

  1. Preheat Oven & Prepare Pan:

    • Preheat oven to 350°F (175°C).
    • Line a 12-cup muffin tin with cupcake liners.

  2. Mix Dry Ingredients:

    • In a bowl, whisk together flour, baking powder, and salt.

  3. Cream Butter & Sugar:

    • In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).

  4. Add Eggs & Flavoring:

    • Mix in eggs, vanilla extract, and peppermint extract until smooth.

  5. Alternate Wet & Dry Ingredients:

    • Gradually add the dry ingredients, alternating with Bailey’s and milk, mixing until just combined.
    • Stir in a few drops of green food coloring until the batter is a light minty green.

  6. Bake:

    • Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool completely before frosting.

Step 2: Make the Boozy Mint Frosting

  1. Beat the Butter:

    • In a bowl, beat butter until creamy.

  2. Add Powdered Sugar & Liquor:

    • Gradually mix in powdered sugar, Bailey’s, vanilla extract, and peppermint extract.
    • Add heavy cream (or milk), adjusting consistency as needed.

  3. Color & Pipe:

    • Stir in green food coloring if desired.
    • Pipe onto cooled cupcakes using a piping bag or spatula.

Step 3: Garnish & Serve

  1. Decorate:
  • Top with whipped cream, chocolate drizzle, sprinkles, and a cherry for a true Shamrock Shake look!
  1. Enjoy Responsibly!

Notes

  • Want extra minty flavor? Add ½ teaspoon of mint extract to the cupcake batter.
  • No alcohol? Substitute Bailey’s with extra milk for a kid-friendly version.

 

  • Storage: Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.

Find it online: https://ukfinda.com/boozy-shamrock-shake-cupcakes/