St. Patrick's Day Cupcakes
Looking for the perfect dessert for your upcoming St. Patrick's Day party? Look no further than these festive and delicious St. Patrick's Day Cupcakes! With a rich vanilla base and a creamy vanilla buttercream frosting, these cupcakes are sure to be a hit with all your guests, both young and old.
Servings: 12 Servings
Calories:
Ingredients
Vanilla Cupcakes Recipe
- 1 cup milk of choice room temperature
- 1 teaspoon vinegar can also use apple cider vinegar
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter melted and cooled, can also use any neutral oil (if using salted butter, omit salt)
- 1 tablespoon vanilla extract can use less
- ½ cup colorful rainbow sprinkles
Ultimate Buttercream Frosting Recipe
- 1 cup unsalted butter softened, if using salted butter, omit the salt
- 3 ¾ cups powdered sugar add more if needed
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream or milk of choice, add more if needed
- ¼ teaspoon salt
- Green food coloring or gel
- Rainbow sprinkles
Instructions
Vanilla Cupcakes with Sprinkles Recipe
- Preheat the oven to 350°F. Line the muffin tins with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
- Pour the vinegar and the milk into a measuring cup and stir to combine. Let the mixture curdle for 5 minutes or so. Once it’s curdled, you can start the next step.
- In a large mixing bowl, mix together with a whisk the sugar, flour, baking soda, and salt.
- Next, add the milk, melted butter/oil, and vanilla extract to the dry ingredients and whisk everything together for a minute or more or until the mixture is completely combined, or you can use a mixer on low speed if you wish. Try not to overmix the batter.
- Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full making sure not to fill them up more! I like using an ice cream scoop to put the batter in the cupcake liners.
- Place a spoonful of sprinkles on top of each of the cupcakes. Swirl them into the batter with the tip of knife.
- Bake the cupcakes on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting.
Ultimate Vegan Buttercream Frosting Recipe
- In a large mixing bowl, using a mixer, mix together the softened butter, the powdered sugar, vanilla extract and some of the heavy cream/milk until the mixture starts to become frosting.
- Add more heavy cream/milk as needed and mix together for 3-5 minutes.
- If you want a stiffer frosting add more powdered sugar and if you want a creamier texture add more heavy cream/milk. I like it creamier so I can pipe the frosting onto the cupcakes more easily.
Frosting & Decorating The Cupcakes
- Once the cupcakes have completely cooled, it's time to frost your cupcakes. To frost cupcakes, we put our frosting in a pastry bag with a large star tip. You can squeeze the piping bag to form a star shape, then release pressure and lift the tip. You can also use a large star tip to make a rosette or a swirl.
- Now that the cupcakes are frosted, immediately add the sprinkles on top so they stick to the frosting. If you wait too long, they won't stick as the frosting will firm up.
- Let the frosting firm up and then party on!
Notes
To Make the Shamrocks
- Take some of the green frosting (you won't need much) and make it a stiffer texture and add more green food coloring to make your shamrocks a greener color.
- Line a baking sheet with parchment paper. Place the frosting in a pastry bag with a round tip and pipe out a stem, then add 3 or 4 round clovers on top of the stem. Add some edible glitter on top if you wish for a shimmer effect.
- Transfer the shamrocks to the freezer for 10-15 minutes to harden and once they are hardened, place them on top of each of the cupcakes.