Courtesy of

Courtesy of
Courtesy of

Green Velvet Shamrock Cupcakes

The following recipe is Courtesy of They say, “The old-fashioned boiled frosting for these Emerald Isle green cupcakes is creamy and fluffy and reminds us of childhood.” Yes, delish! The recipe makes 24 servings, takes about 5 minutes to prep and 25 minutes to cook. Add in some cooling time and you’ll have this done in just over an hour and a half. If you are looking for the perfect St. Patrick’s Day Dinner recipe, I’ve got you covered with my Corned Beef and Cabbage recipe

Shamrock Cupcakes Recipe

Cupcakes Ingredients:

  • Cooking spray
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder (not Dutch process)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk, well shaken
  • 1 tablespoon green liquid food coloring
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, lightly beaten

Frosting Ingredients:

  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 teaspoons pure vanilla extract
  • Pinch fine salt
  • Green liquid food coloring
  • 1/2 cup green sanding sugar, for decorating

For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.

Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops green food coloring and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.

To assemble: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners; set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of 1 half between 2 of the cupcakes in each group to form the stems.

Copyright 2013 Television Food Network, G.P. All rights reserved. This recipe is published here with permission from

Alternatively, you can make the shamrock stems with mini cupcakes instead of halved full-size cupcakes: Fill 8 liners in a mini-cupcake tin 3/4 full of batter and divide the remaining batter among the two full-size cupcake tins. (The larger cupcakes will have a slightly smaller dome.)

St. Patrick’s Day Mint Shakes

These shakes will go great served along side your Green Velvet Shamrock Cupcakes! Head on over to to get the recipe

Courtesy of
Courtesy of


40 thoughts on “These Green Velvet Shamrock Cupcakes Are Perfect for St. Patrick’s Day Dessert!

  1. I am trying to figure out a way to make mint shakes for myself using no sugar or milk. It is not easy to have special treats when you can do the sugar, nor the milk.
    Your cupcakes and mint shake look amazing.

  2. Wow- these are some amazing treats! I totally love this idea! Thanks for sharing it! The Food Network has tons of stuff.. thanks for bringing this one out! Plus I gotta try the Corned Beef and Cabbage recipe! Looks amazing!

  3. This has got to be one of the cutest shamrock recipes ever! My kids would love these awesome cupcakes!

  4. Wow! Such a creative way to celebrate St Patty’s day and enjoy a nice cupcake as well. Very nice and looks delicious. Thanks for sharing the recipe

  5. I don’t work for But you should submit these cupcakes to them. I am sure they will feature them. They are so darn cute.

  6. Those cupcakes would be perfect for any St. Patrick’s Day party. They are so festive looking

    The shakes look great too. Can’t wait to celebrate and thanks for the ideas.

  7. I don’t do anything for St. Patricks Day besides dressing the kids up in green. I do love those shamrock cupcakes though. I’ll be sharing this with my daughter, she loves experimenting with cupcakes and she may just give this a try.

  8. St. Patty’s Day is all about the good food in our house! I have been craving cupcakes lately. I may have to hold back a little, and make these cuties for our dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *