Go Back
–+ servings
St. Patrick’s Day Cupcakes

Vibrant St. Patrick’s Day Cupcakes to Brighten Your Table

These St. Patrick’s Day Cupcakes are a delightful, colorful treat perfect for festive celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 3/4 cup Unsalted Butter Plus 2 sticks, room temperature.
  • 4 large Egg Whites Can substitute with aquafaba for vegan option.
  • 1 tsp Vanilla Extract Pure vanilla is preferred.
  • 1 cup Full-Fat Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Whole Milk Can replace with almond milk for dairy-free option.
For the Frosting
  • 4 cups Confectioners' Sugar
  • 1/4 cup Heavy Cream Coconut cream can be used as a non-dairy alternative.
  • 1 tbsp Green Food Coloring Optional.
For Decoration
  • 1 pkg Airheads Xtremes Rainbow Sour Candy Can swap with another colorful candy.
  • 1/4 cup Gold Sprinkles Optional for extra festive look.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • electric mixer
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Mix together the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.
  3. Cream together the softened unsalted butter and granulated sugar in a large mixing bowl for 3-4 minutes.
  4. Add the egg whites and vanilla extract, mixing for an additional 2 minutes.
  5. Gently mix in the full-fat sour cream until just combined.
  6. Combine the dry ingredients into the wet mixture, alternating with whole milk, mixing until smooth.
  7. Spoon the batter into the lined muffin tin, filling each liner about ¾ full and bake for 19-22 minutes.
  8. Cool the cupcakes in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat the softened unsalted butter in a medium mixing bowl until creamy, then gradually add confectioners' sugar and heavy cream until fluffy.
  10. Frost the cooled cupcakes using a piping bag and decorate with candies and gold sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 125mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure butter is softened for frosting and avoid overmixing the batter for best texture.

Tried this recipe?

Let us know how it was!