Boozy Shamrock Shake Cupcakes
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These boozy shamrock shake cupcakes are minty delicious and topped with Godiva white chocolate buttercream for the perfect St. Patrick’s Day treat!
Need more boozy St. Patrick’s Day desserts? Try my No-Bake Irish Cream Cheesecake or these BAILEYS Kiss Cupcakes.
Have you ever moved to the other side of the Rockies? For some crazy reason some products are regional and impossible to find if you cross over that imaginary line. Breyer’s becomes Edy’s, Best Food’s becomes Hellman’s, and my favorite liqueurs are nowhere to be found!!
I was hoping to make these Boozy Shamrock Shake Cupcakes last week to include them in the 20 Sweet Treat Perfect for Celebrating round-up, but I could not find any high octane peppermint schnapps!! In Iowa, my favorite was Thunder 101…but I cannot find it here in Arizona. I found some good options at a store that is over an hour away, but I wasn’t in the mood to drive 3 hours for peppermint schnapps…that would be crazy, right?
I finally settled for Hiram Walker 90 proof Peppermint Flavored Schnapps, but it did not have the same, intense flavor. This is why I have recommended 100+ proof.
How to make boozy shamrock shake cupcakes:
Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside. In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes…..
Beat in the vanilla and peppermint schnapps. Gradually add the dry ingredients and beat just until well combined…..
Add green food coloring and mix until thoroughly incorporated.
Fill wrappers or muffin tins to 3/4 full…..
I used an ice cream scoop to try and keep them equal. Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake…..
Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Frost with Godiva® Buttercream {recipe below} and top with a maraschino cherry and straw…..
How to make St. Patrick’s Day themed cupcakes:
- Dye them green for starters! I love using gel food colorings. They have vibrant colors, and do not water down your batter. Leaf Green is the one I use. Michael’s sells the Wilton brand which is also great, but they tend to sell out quickly so buy early.
- Use shamrock cupcake liners – plain green or white will work as well. I prefer the Wilton brand, some of the off-brands smell horrible !
- I used a Wilton No. 2D decorating tip for the ruffley frosting
Storing Frosted cupcakes
Store frosted cupcakes in a cool, dry place in an airtight container for up to 3 days. If it is hot where you live I would suggest that you refrigerate the frosted cupcakes, then allow them to come to room temperature before serving.
More St. Patrick’s Day inspired recipes:
These Boozy Shamrock Shake Cupcakes are based on my Boozy Shamrock Shake.
- Instant Pot Beef and Barley Stew
- Jameson & Ginger Cocktail
- Irish Pub Burgers with whiskey aioli
- Instant Pot Irish Beef Stew
- Irish Mule Cocktail
- 29 Favorite St. Patrick’s Day recipes – original collection of all my favorites!
Enjoy!!
Boozy Shamrock Shake Cupcakes
Ingredients
Cupcakes
- 1.25 cups superfine sugar
- 4 large eggs
- .5 cup sunflower or canola oil
- 2 teaspoons pure vanilla extract
- 1 cup peppermint schnapps 90 proof or higher
- 2.5 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- .25 cup dry milk powder
- 3.4 ounce instant white chocolate pudding mix
- green food coloring
Buttercream
- 1 cup shortening
- .5 cup unsalted butter softened
- 1 pound powdered sugar
- 1 tablespoon meringue powder
- .25 teaspoon fine sea salt
- .5 teaspoon pure vanilla extract
- 2 tablespoons Godiva® White Chocolate Liqueur
- 24 maraschino cherries
- 8 decorative straws cut into three pieces
Instructions
- Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
- In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
- Beat in the vanilla and peppermint schnapps.
- Gradually add the dry ingredients and beat just until well combined.
- Add green food coloring and mix until thoroughly incorporated.
- Fill wrappers or muffin tins to 3/4 full.
- Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
- Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
Godiva® Buttercream:
- In a large mixing bowl, beat together butter, shortening, and salt on low for about 5 minutes.
- Add vanilla and Godiva® liqueur, beat to combine.
- Add half of the powdered sugar and the meringue powder, mix together.
- Add 1/2 cup of powdered sugar at a time until you reach your desired consistency.
- Add a little milk or water, a teaspoon at a time if necessary to thin the frosting. Continue mixing on low for several minutes to create a light and fluffy frosting
- Frost cooled cupcakes and top with a cherry and straw.
Those are amazing looking!
These look super delicious! I really can’t wait to try these for St. Patrick’s Day! Thanks for sharing.
Wow, Lisa, these sound fantastic, and are so cute, too! Just letting you know I am featuring your cupcakes tonight at Best of the Weekend!
Thank you so much Amy!!
Cutest St. Patrick’s cupcakes ever!
Thank you for the recipe.
Cheers,
Merisi
Thank you so much Merisi. 🙂
These cupcakes are amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you Karly! 🙂
These are absolutely adorable! Saw them on Country Cook’s Potluck 🙂
Thank you so much, Terri!!