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St. Patrick’s Day is a time for celebration, fun, and, of course, delicious treats.
One of the most popular desserts to serve during this festive holiday is cupcakes.
They’re the perfect bite-sized sweet to enjoy while you celebrate with friends and family, and they’re incredibly versatile when it comes to incorporating St. Patrick’s Day flavors and colors.
Whether you’re looking to make cupcakes with a touch of Irish whiskey, minty goodness, or vibrant green frosting, there’s no shortage of options.
In this collection of 25+ St. Patrick’s Day cupcake recipes, you’ll find everything from rich chocolate and mint cupcakes to playful Shamrock Shake-inspired ones.
These recipes are sure to make your St. Patrick’s Day extra special, and they’re easy enough to make for a fun baking session with the kids or a last-minute addition to your party spread.
Get ready to bring a little magic to your kitchen with these festive and mouthwatering cupcake ideas!
25+ Delightful St. Patrick’s Day Cupcake Recipes for Amazing Party
No matter which cupcake recipe you choose, you’re guaranteed to impress your guests with these St. Patrick’s Day treats.
The festive colors, flavors, and fun decorations will bring your celebration to life.
From mint chocolate to Lucky Charms and Irish coffee cupcakes, these recipes offer a delightful twist on traditional cupcake flavors, making them perfect for the holiday.
Whether you’re baking for a crowd or just enjoying a few cupcakes with family, these recipes will leave everyone feeling lucky and satisfied.
Lucky Green Velvet Cupcakes
These green velvet cupcakes are a fun and festive treat for St. Patrick’s Day. The rich green color gives them a playful touch, while the cream cheese frosting brings in a tangy sweetness. Perfect for any celebration, these cupcakes are a hit for kids and adults alike.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp green food coloring (gel works best)
- 1 tsp white vinegar
- 1/2 tsp baking soda
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, mix the buttermilk with the green food coloring. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and finish with the dry ingredients.
- In a small bowl, mix the vinegar and baking soda. Quickly fold it into the batter.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and decorate with green sprinkles or edible glitter.
These green velvet cupcakes are an absolute showstopper for St. Patrick’s Day. Their rich green color brings out the festive spirit, while the tangy cream cheese frosting balances the sweet and slightly chocolaty cake. The soft, moist texture makes each bite incredibly satisfying, and the visual appeal will have your guests reaching for seconds. These cupcakes are the ideal treat for those who love to indulge in fun, themed desserts!
Mint Chocolate Chip Cupcakes
Mint and chocolate are a classic combination, and these mint chocolate chip cupcakes are perfect for St. Patrick’s Day with their minty flavor and a touch of green. The cupcakes are light and fluffy, while the chocolate chips add a delicious bite. The minty frosting tops off the cupcakes with a refreshing twist.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup milk
- 1/2 cup mini chocolate chips
- 1-2 drops green food coloring (optional)
For Mint Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 1/2 tsp peppermint extract
- 1-2 tbsp milk (as needed)
- Green food coloring (optional)
- Mini chocolate chips for decoration
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mini chocolate chips and green food coloring, if using.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- To make the frosting, beat the butter until creamy. Gradually add powdered sugar and peppermint extract. Add milk, a tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the cooled cupcakes with the mint buttercream and top with additional mini chocolate chips.
These mint chocolate chip cupcakes are the perfect St. Patrick’s Day treat for mint lovers. The combination of minty buttercream and chocolatey cake makes for an irresistibly sweet and refreshing bite. They are easy to make and are guaranteed to impress guests with their festive appearance and delicious flavor. Whether you’re having a St. Patrick’s Day party or just a cozy afternoon treat, these cupcakes will hit the spot.
Bailey’s Irish Cream Cupcakes
For those who enjoy a little indulgence on St. Patrick’s Day, these Bailey’s Irish Cream cupcakes deliver a decadent flavor profile. The rich, boozy kick from the Bailey’s Irish Cream pairs beautifully with a light and fluffy cupcake, topped with a silky Irish cream buttercream frosting. These cupcakes will be a hit at any St. Patrick’s Day gathering.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup Bailey’s Irish Cream
- 1/2 cup sour cream
- 1 tsp vanilla extract
For Irish Cream Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp Bailey’s Irish Cream
- 1-2 tbsp heavy cream (as needed)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the Bailey’s Irish Cream, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- To make the frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, Bailey’s Irish Cream, and heavy cream until the frosting reaches your desired consistency.
- Frost the cooled cupcakes with the Irish cream buttercream.
These Bailey’s Irish Cream cupcakes are perfect for those who love a little indulgence in their St. Patrick’s Day desserts. The smooth, creamy frosting adds a luxurious touch, while the subtle flavor of Irish cream in the cake makes each bite truly special. These cupcakes are a delightful combination of sophistication and festive fun, ideal for adult celebrations.
Shamrock Sugar Cookie Cupcakes
These Shamrock Sugar Cookie Cupcakes combine the best of both worlds: the soft texture of a sugar cookie and the fluffiness of a cupcake. Topped with a festive shamrock-shaped sugar cookie, they’re perfect for celebrating St. Patrick’s Day in a fun and delicious way. The subtle vanilla flavor and sweet frosting make these cupcakes a hit for both kids and adults alike.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup green sprinkles (optional)
For Sugar Cookie Topping:
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Green food coloring (optional)
For Frosting:
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (as needed)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- For the cupcakes, whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the cupcake batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- To make the sugar cookies, whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar until creamy. Add the egg and vanilla extract, mixing until smooth. Gradually add the dry ingredients and mix until combined.
- Divide the dough into two portions, tinting one portion with green food coloring if desired. Roll out the dough and use a shamrock-shaped cookie cutter to make small cookies. Bake at 350°F (175°C) for 8-10 minutes, or until golden around the edges.
- To make the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and enough milk to achieve a spreadable consistency.
- Frost the cooled cupcakes and top each with a shamrock-shaped sugar cookie. Sprinkle with green sprinkles, if desired.
These Shamrock Sugar Cookie Cupcakes are the ultimate treat for St. Patrick’s Day. The sugar cookie topping adds a fun twist, while the soft, moist cupcake base is rich in flavor. The combination of sugar cookies and cupcakes provides a perfect blend of textures, making them a great option for parties or as a special dessert. Plus, they’re simple to make yet look very festive, so they’re sure to impress!
Pistachio Cupcakes with Honey Buttercream
Pistachios offer a unique, slightly nutty flavor, making them an excellent choice for a St. Patrick’s Day treat. These pistachio cupcakes are moist, with a hint of sweetness and nutty depth, while the honey buttercream frosting adds an extra layer of sweetness that complements the cake perfectly.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 tsp almond extract
For Honey Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1-2 tbsp milk (if needed)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, honey, and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Frost the cooled cupcakes and garnish with crushed pistachios, if desired.
These pistachio cupcakes are a delightful twist on traditional cupcakes for St. Patrick’s Day. The nutty flavor of pistachios creates a rich, sophisticated base, while the sweet honey buttercream frosting adds a silky finish. These cupcakes are not only a treat for the taste buds but also look stunning when topped with crushed pistachios, making them perfect for any St. Patrick’s Day celebration.
Carrot Cake Cupcakes with Cream Cheese Frosting
While carrot cake may not be the first thing you think of when planning a St. Patrick’s Day treat, these carrot cake cupcakes with cream cheese frosting offer a rich, spiced flavor that pairs beautifully with the festive spirit of the holiday. The cupcakes are moist and tender, with just the right amount of sweetness and warmth from the spices.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup chopped walnuts (optional)
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the oil and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts (if using).
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- To make the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
These carrot cake cupcakes with cream cheese frosting are a perfect addition to your St. Patrick’s Day festivities. The warm, aromatic spices and tender texture of the cake are complemented by the tangy, creamy frosting. With or without walnuts, they make a beautiful and flavorful treat that will appeal to both carrot cake lovers and newcomers alike. The frosting provides a rich contrast to the spiced cupcakes, making every bite a delightful experience.
Coconut Lime Cupcakes
These coconut lime cupcakes are a tropical twist for your St. Patrick’s Day celebrations. With the delicate sweetness of coconut and the zesty tang of lime, these cupcakes bring a refreshing, vibrant flavor perfect for the holiday. Topped with a lime-infused coconut frosting, they’re both visually appealing and delicious.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- Zest of 1 lime
- 1/4 cup shredded coconut
For Coconut Lime Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/4 cup shredded coconut (for garnish)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lime zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined. Fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, lime juice, and lime zest, mixing until smooth. Add a little more lime juice if the frosting is too thick.
- Frost the cooled cupcakes with the coconut lime frosting and sprinkle with shredded coconut.
These coconut lime cupcakes bring a bright, tropical flair to your St. Patrick’s Day festivities. The light and fluffy texture of the cake, combined with the refreshing citrus and sweet coconut flavors, make them an unforgettable treat. The lime frosting provides a zesty complement to the cake, while the shredded coconut adds texture and a tropical feel. These cupcakes are perfect for those looking for something a bit different but still festive and flavorful.
St. Paddy’s Pistachio and Chocolate Chip Cupcakes
Pistachio and chocolate are a classic combination, and these St. Paddy’s-inspired cupcakes are a deliciously unique way to celebrate the holiday. The nutty pistachio flavor pairs perfectly with chocolate chips, making for a decadent and satisfying treat that will surely be the talk of the party.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup mini chocolate chips
For Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips for decoration
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until creamy.
- Frost the cooled cupcakes and top with additional mini chocolate chips.
These St. Paddy’s Pistachio and Chocolate Chip Cupcakes are the perfect treat for anyone who loves the nutty richness of pistachios paired with the decadence of chocolate. The combination of flavors in these cupcakes makes them a truly unique and indulgent option for your St. Patrick’s Day celebrations. The frosting adds a creamy, sweet finish, while the chocolate chips bring in a fun, festive touch. These cupcakes are sure to satisfy any sweet tooth!
Chocolate Mint Swirl Cupcakes
These chocolate mint swirl cupcakes bring together the richness of chocolate cake with the refreshing taste of mint. The creamy mint frosting swirled on top adds a delightful burst of flavor, making these cupcakes a standout for St. Patrick’s Day. The bold flavors and swirl pattern make them both visually stunning and incredibly delicious.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 tsp peppermint extract
- Green food coloring (optional)
For Mint Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 1/2 tsp peppermint extract
- 1-2 tbsp milk (as needed)
- Green food coloring (optional)
- Chocolate shavings or chips for decoration
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Stir in the peppermint extract and, if desired, a few drops of green food coloring.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, peppermint extract, and enough milk to achieve a smooth consistency. If you like, add a few drops of green food coloring to make the frosting festive.
- Frost the cupcakes and top with chocolate shavings or chips.
These chocolate mint swirl cupcakes are a perfect St. Patrick’s Day treat for anyone who enjoys the classic pairing of chocolate and mint. The minty frosting adds a refreshing kick to the rich, moist chocolate cake, and the optional green food coloring gives them a festive look. The chocolate shavings or chips on top enhance the flavor and make these cupcakes both beautiful and tasty. They’re a deliciously fun way to celebrate the holiday!
Irish Coffee Cupcakes
Inspired by the beloved Irish coffee, these cupcakes combine the deep flavors of coffee and Irish whiskey with a light, fluffy cake. Topped with a rich cream cheese frosting and a hint of whiskey, these cupcakes bring a grown-up twist to your St. Patrick’s Day celebration.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brewed strong coffee (cooled)
- 1/4 cup Irish whiskey
- 1/2 cup sour cream
For Whiskey Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp Irish whiskey
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and Irish whiskey. Mix until smooth. Fold in the sour cream until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar, Irish whiskey, and vanilla extract, mixing until smooth.
- Frost the cooled cupcakes with the whiskey cream cheese frosting.
These Irish Coffee Cupcakes offer a unique flavor profile for St. Patrick’s Day, with the boldness of coffee and the smoothness of Irish whiskey. The cream cheese frosting, with a hint of whiskey, adds a luxurious touch to each bite. They’re a sophisticated option for those who love the traditional Irish coffee and want to enjoy it in cupcake form!
Lucky Charms Cupcakes
If you’re looking to bring some playful charm to your St. Patrick’s Day, these Lucky Charms Cupcakes are the perfect treat. With a vanilla cake base, marshmallow frosting, and colorful Lucky Charms cereal on top, these cupcakes are fun, delicious, and visually exciting for kids and adults alike.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup Lucky Charms cereal, crushed
For Marshmallow Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup marshmallow fluff
- 1-2 tbsp milk (if needed)
- Lucky Charms cereal for topping
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Fold in the crushed Lucky Charms cereal.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar and marshmallow fluff, mixing until smooth. Add milk, one tablespoon at a time, until the frosting is spreadable.
- Frost the cooled cupcakes with the marshmallow frosting and top with whole Lucky Charms cereal.
These Lucky Charms Cupcakes are a playful and nostalgic treat for St. Patrick’s Day. The soft vanilla cake base and the creamy marshmallow frosting pair perfectly with the sweet and colorful Lucky Charms cereal. These cupcakes are not only fun to make but also fun to eat, making them a great addition to any St. Patrick’s Day celebration.
Mint Chocolate Cupcakes
A classic pairing of mint and chocolate comes together in these rich and decadent mint chocolate cupcakes. The combination of a moist chocolate cake with a cool, refreshing mint frosting is irresistible, making them a perfect choice for your St. Patrick’s Day festivities.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 tsp peppermint extract
For Mint Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 tsp peppermint extract
- 1-2 tbsp milk (if needed)
- Green food coloring (optional)
- Mini chocolate chips for decoration
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, peppermint extract, and enough milk to achieve a smooth, spreadable consistency. Add green food coloring for a festive touch if desired.
- Frost the cooled cupcakes and top with mini chocolate chips.
Mint chocolate cupcakes are a St. Patrick’s Day favorite for a reason. The rich chocolate cake provides a perfect backdrop for the fresh, minty frosting, creating a delightful combination of flavors. The mint frosting, with its cool, refreshing taste, pairs beautifully with the moist chocolate base. These cupcakes are a must-have for anyone who loves the classic mint and chocolate combination!
Shamrock Shake Cupcakes
Inspired by the classic St. Patrick’s Day Shamrock Shake, these cupcakes combine the refreshing flavors of mint and vanilla with a fluffy, moist cake and creamy frosting. The mint flavor is infused into both the cupcake and the frosting, making them a delightful treat to celebrate the holiday in a fun, delicious way.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 tsp mint extract
- A few drops of green food coloring
For Mint Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp mint extract
- 1-2 tbsp milk (if needed)
- Green food coloring
- Whipped cream and maraschino cherries for topping (optional)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mint extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Add green food coloring to achieve a pastel green color.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until smooth. Gradually add powdered sugar, mint extract, and enough milk to reach a creamy, spreadable consistency. Add green food coloring to match the mint color of the cupcakes.
- Frost the cooled cupcakes and top with whipped cream and a maraschino cherry, if desired.
These Shamrock Shake Cupcakes bring all the flavors of the popular Shamrock Shake into a fun cupcake form. With the cool, minty frosting and fluffy, vanilla-mint cake, these cupcakes are a festive and playful addition to your St. Patrick’s Day celebration. The whipped cream topping adds an extra touch of indulgence, making these cupcakes as delicious as they are delightful.
Leprechaun’s Gold Cupcakes
Leprechaun’s Gold Cupcakes are a sweet and colorful treat that will bring a bit of magic to your St. Patrick’s Day. With a rich vanilla cake base, a golden swirl of honey, and a hint of lemon in the frosting, these cupcakes are sure to delight. Topped with a sprinkle of gold dust or edible glitter, they’ll shine like the leprechaun’s pot of gold.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp honey
- Zest of 1 lemon
For Honey Lemon Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp honey
- 1-2 tbsp lemon juice
- Gold edible glitter or dust for decoration (optional)
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Stir in the honey.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until smooth. Gradually add powdered sugar, honey, and lemon juice, mixing until the frosting is creamy and spreadable.
- Frost the cooled cupcakes and sprinkle with edible gold glitter or dust for a little extra St. Patrick’s Day magic.
These Leprechaun’s Gold Cupcakes are a whimsical and sweet treat that brings the colors and fun of the holiday into every bite. The golden honey and lemon frosting add a refreshing and slightly tangy contrast to the rich vanilla cake base. The edible gold dust or glitter on top gives them a magical touch, making them a show-stopping dessert that’s as fun to look at as it is to eat.
Green Velvet Cupcakes
Green velvet cupcakes are a festive twist on the classic red velvet. These vibrant cupcakes have a delicate cocoa flavor with a hint of tangy cream cheese frosting, making them the perfect treat for your St. Patrick’s Day celebration. The green color makes them extra special, and they’re as delicious as they are festive.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tbsp green food coloring
- 1/2 tsp white vinegar
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and green food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Stir in the vinegar.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
Green velvet cupcakes are a fun, festive, and delicious addition to any St. Patrick’s Day celebration. The deep green color makes them a visually striking dessert, and the subtle cocoa flavor paired with the tangy cream cheese frosting creates the perfect balance of sweet and savory. These cupcakes are an ideal way to enjoy a classic treat with a holiday twist!
Note: More recipes are coming soon!
