Shamrock Shake Cupcakes

Everything you love about a Shamrock Shake in a cupcake!  You’re welcome.

Shamrock Shake Cupcakes ~ Pearls + Girls

Even though I like to toot my own horn about all the baking and cooking from scratch I do, I still like to enjoy a clean kitchen from time to time.  Which means that even when my fridge is fully stocked with food, we go out to eat.  Just because I want to extend the cleanliness of my kitchen for 12 more hours. 🙂

When you have little kids there are very few fine dining establishments at your disposal.  I’m not going to pay 20 bucks for a meal that I may or may not get to enjoy while it’s still hot, so typically you’ll find us at Red Robin, Panera, City Barbeque or McDonalds.

 I’m not always one to jump on the ‘limited time only’ deals at restaurants, especially because I tend to order the same things over and over again.  Hey, if it ain’t broke, right?!?!

Last March we were traveling out of town and met up with my friend, Carrie, for a quick lunch.  She managed to convince me that slurping down my very first ‘limited time only’ Shamrock Shake while my kids screamed their lungs out chasing each other in circles in the McDonalds PlayPlace was a good idea.  OMG.  Those shakes are addicting!

 I’ve waited approximately 358 days to take that yummy, minty, creamy goodness of the Shamrock Shake and whip it into submission in the form of…….a cupcake.  With a straw.  You’re welcome.


Shamrock Shake Cupcakes

Yield: about 2 dozen cupcakes


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 3/4 cups granulated sugar
  • 2 egg whites, room temperature
  • 1 tsp vanilla
  • 1 1/4 cups buttermilk, room temperature
  • 1/2 tsp mint extract
  • Mint Buttercream
  • 1/2 cup shortening
  • 3 cups powdered sugar
  • 2 TBSP milk
  • 1/2 tsp mint extract
  • 2 drops green food coloring
  • Paper straws, cut into thirds (optional)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line two muffin tins with baking cups.
  3. In a large bowl whisk together the flour, baking powder, baking soda and salt.
  4. Using a stand mixer with the whisk attachment or a hand mixer with double beaters, whip the shortening on high for 30 seconds.
  5. Add the sugar, 1/4 cup at a time, until the mixture is light and fluffy.
  6. Add the egg whites, vanilla and mint extract. Mix on low to combine.
  7. Scrape down the bowl with a spatula and mix again for a few seconds.
  8. Add half the flour mixture and half the buttermilk. Mix on low to combine.
  9. Add the remainder of the flour mixture and buttermilk. Mix on low to combine.
  10. Scrape down the bowl with a spatula and mix again for a few seconds.
  11. Fill each baking cup about halfway full with batter.
  12. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow cupcakes to cool in the muffin tin for 2 minutes, then transfer to a cooling rack to cool completely.
  14. Mint Buttercream
  15. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat the shortening on high for 30 seconds.
  16. Add the powdered sugar, milk and mint extract. Beat on low until just combined.
  17. Beat on high for 2 minutes. Buttercream should be light and fluffy.
  18. Tip:For a thinner consistency add more milk one teaspoon at a time. For a thicker consistency add more powdered sugar one tablespoon at a time.
  19. Transfer half the buttercream to a bowl and mix with two drops of green food coloring.
  20. Fill a pastry bag fitted with a star tip with half the green buttercream on one side and half the plain buttercream on the other side. This will create a beautiful two toned swirl.
  21. Pipe buttercream onto the cupcakes.
  22. Add a straw (optional).