St. Patrick's Day Cupcakes

5 from 1 vote

St. Patrick's Day Cupcakes

These adorable cupcakes are baked with a vanilla sprinkle batter and finished with green buttercream, marshmallow clouds, rainbow candy and a gold wrapped chocolate topper.

Prep Time25

Cook Time12

Cooling Time1

Total Time1 37

Course: Cake, Dessert

Cuisine: American

Keyword: Cupcakes, St. Patrick's

Servings: cupcakes

Author: Bella Bucchiotti

Equipment

Ingredients

For the Cupcakes

1 ½ Cups all-purpose flour
½ Teaspoon baking powder
½ Teaspoon baking soda
½ Teaspoon sea salt
½ Cup unsalted butter 1 Stick, softened
1 Cup granulated sugar
2 eggs large
½ Cup buttermilk
½ Tablespoon vanilla extract
3 Tablespoons rainbow sprinkles jimmies

For the Frosting

1 Cup salted butter 2 Sticks, softened
2 Cups powdered sugar
2 Tablespoons whole milk
1 Teaspoon vanilla extract
5 or 6 Drops green food coloring

To Decorate

5 Pieces rainbow strip candy cut into 3-inch strips
36 mini marshmallows
18 Rolos

Instructions

Make the Cupcakes

Preheat your oven to 350°F and line a muffin tin or cupcake pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt and set aside.
In another large bowl (or the bowl of your stand mixer fitted with the paddle attachment), add the butter and sugar.
Beat together starting on low speed and increasing to medium for 3 to 5 minutes until the mixture is a pale yellow color and looks fluffy. Make sure to stop the mixer halfway through and scrape the sides and bottom of the bowl with a spatula.
Add the eggs one at a time, making sure that each egg is fully incorporated before adding the next. I like to crack the eggs one at a time in a separate bowl to make sure I don't get any eggshell in the batter.
Add the buttermilk and vanilla extract and continue to beat on low for about 20 seconds until the mixture is fully combined.
Add half the dry ingredients and mix on low until just combined.
Scrape the bottom and sides of the bowl again and add the remaining dry ingredients and the sprinkles.

Bake the Cupcakes

Fill each well of your cupcake pan about halfway full. You’ll have enough batter for about 18 cupcakes.
Bake for 12 to 14 minutes.
Test one of the center cupcakes by inserting a toothpick into the center of the cupcake. It should come out with just a few moist crumbs attached, but no wet batter.
Transfer the cupcakes to a wire rack to cool completely for an hour or so before frosting (otherwise the frosting will run and look messy).

Make the Frosting

In a large bowl (or the bowl of your stand mixer fitted with the whisk attachment), add the softened butter, powdered sugar, milk, vanilla, and green food coloring.
With an electric hand mixer (or your stand mixer with the wire whisk attachment), whip the frosting for 2 to 3 minutes until it’s light, fluffy and nearly doubled in size.
Transfer the frosting to a piping bag or resealable plastic bag and snip the end off the tip.

Frost and Decorate the Cupcakes

When the cupcakes have cooled completely, pipe a swirl of frosting onto the cupcakes.
Add 2 mini marshmallows to one side of the cupcake, then arch a piece of rainbow candy from one side to the other side of the cupcake, pressing the ends into the frosting slightly to keep it in place.
Add a wrapped Rolo candy on the opposite side of the marshmallows, representing a pot of gold.

Notes

Fluffy frosting: Whip long enough that the buttercream looks lighter in color and texture.
Neat rainbows: Cut candy strips with scissors for clean edges and easier shaping.
Even cupcakes: Fill liners consistently so they bake at the same pace.
Clean piping: Chill the frosting briefly if it feels too soft to hold a swirl.

Nutrition

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