Shamrock Mint Cupcakes

Shamrock Mint Cupcakes


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'Tis the luck o' the Irish you'll be gettin' when you top cake-mix cupcakes with a simple shamrock design.

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Serving Size / Yield

24 servings


  • 1 box chocolate fudge cake mix with pudding
  • 1 C. mint baking chips
  • 1/2 tsp. peppermint extract
  • 1 12 oz. container fluffy white whipped frosting
  • 24 green gumdrops

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  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

  3. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.

  4. Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean.

  5. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.

  6. Stir peppermint extract into frosting until well blended; spread on cupcakes.

  7. To garnish each cupcake, cut 1 gumdrop into 4 slices.

  8. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.

Recipe courtesy of Pillsbury

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