Jersey Girl, Texan Heart: 3 Different St. Patrick's Day Cupcakes
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3 Different St. Patrick's Day Cupcakes

6:00 AM

Oh St. Patrick’s Day is right around the corner and I was so excited to test out some of my skills for St. Patty’s day themed cupcakes.  I saw a tutorial on YouTube on how to make the two toned/rainbow icing.  I decided to keep it simple since it was my first time and just do green and the regular icing.  I had to add a lot of food coloring to get the icing this green color but hey, at least it came out ok right?  I made three different types of cupcakes.  The first one is a vanilla cupcake, second one is a mint cupcake, and the third is pistachio.  All of the icing is a cream cheese icing the only difference is some has food coloring and some don’t.  Since I made three different types of cupcakes this post will be jam packed with three recipes (sorry), but at least you have a few different choices to pick from if you would like one more than the other.  Please note that I did find these recipes online and I will post their links, however I have altered them somewhat.  Less sugar is key for me since I don’t like extremely sweet cupcakes to begin with, plus they have cream cheese frosting I think that makes up for it.  The cream cheese frosting I actually did very different from previous recipes.  I added butter and vanilla extract to it which gives it a nice pop, I’ll add that recipe at the bottom of this post.

Cupcake Number 1:  Vanilla Cupcake with Green and White Icing (Original Recipe found here)


      ·         1¼ cups cake flour or Canadian bleached all-purpose flour-I used regular unbleached flour
·         1¼ tsp baking powder
·         ½ tsp baking soda
·         ½ tsp salt
·         2 large eggs
·         ¾ cup sugar-I used about ½ cup
·         1½ tsp pure vanilla extract
·         ½ cup canola oil
·         ½ cup buttermilk


Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
1.       In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
2.       In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3.       Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
4.       Add vanilla and oil and beat on medium speed (1 minute)
5.       Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6.       Pour batter into a lined muffin pan. Fill to about ½ full.
7.       Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
8.       Once the cupcakes are cooled to room temp, pipe on the frosting.
A note about the flour: all-purpose works, it just does won't produce a cupcake quite as soft as cake flour or Canadian Flour.
This recipe was in very close competition with cupcake number 3 which is the pistachio cupcake.  You will read more about my reasoning behind the pistachio being my favorite but this vanilla cupcake was very delicious.  It was soft, light, and fluffy.  It is a very refreshing taste if you are looking for a subtle tasting cupcake.  I’ve already made this cupcake quite a few times and each time it gets tastier and tastier.  

Cupcake Number 2:  Shamrock Shake Cupcake with White Icing (Original recipe found here.)


·           ¾ cup + 2 tablespoons cake flour -> I just mixed the amount with the below and used all purpose      flour since I didn’t have any cake flour on hand
·         ½ cup+ 2 tablespoons all purpose flour
·         ¾ cup + 2 tablespoons granulated sugar-I used ½ cup of sugar
·         1 ¼ teaspoons baking powder
·         ½ teaspoon kosher salt
·         ½ cup unsalted butter, at room temperature, cut into ½ inch cubes
·         2 eggs
·         ½ cup whole milk
·         1 teaspoon vanilla extract
·         1 ½ teaspoons mint extract (NOT peppermint)
·         6 drops green food coloring-I used about 8


1.        Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.
2.       In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute.  With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resemebles coarse sand.
3.       Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions.  Slowly pour in the milk, vanilla and mint extract, and mix until combined.  Add the green food coloring and mix until color is evenly dispersed throughout the batter.  Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of the bowl as needed.
4.       Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick is inserted into the center comes out clean.  Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
This was probably my least favorite recipe of the three.  I feel as though the mint was too subtle so I would probably add one more teaspoon in the future and maybe even add some andes mints to the batter mixture or sprinkle it on top.  The actual cupcake itself wasn’t as moist and soft as the other two.  This may be my baking but the other two came out fine so I think there’s something slightly wrong with the recipe, maybe a little too much of something or maybe it shouldn’t be in the oven for that long.  Next time I’m going to alter this recipe a little bit and I’ll give an update on what I think.

Cupcake Number 3:  Pistachio Cupcake with Green Icing (Original recipe found here.)


·         1 ¾ cups all purpose flour
·         2/3 cup of sugar (I used about ½ a cup)
·         1 package (3.4 ounces) instant pistachio pudding mix
·         2 teaspoons baking powder
·         ½ teaspoon salt
·         2 eggs
·         1 ¼ cups 2% Milk (I used whole milk)
·         ½ cup canola oil (I used Safflower Oil)
·         1 teaspoon vanilla extract
·         Green food coloring, optional-I didn’t use this, only in the icing


1.       In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt.  In a small bowl, beat the eggs, milk, oil, and vanilla; add to dry ingredients and mix until blended.
2.       Fill paper-lined muffin cups three-fourths full.  Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.   Cool for 10 minutes before removing from pan to wire rack.  Add food coloring to frosting if desired; frost cupcakes.  Yield: 1 dozen.

In all honesty I think this cupcake recipe was the absolute best one.  Although, the vanilla one is pretty close competition I think if I liked vanilla more than pistachio flavor (I LOVE pistachio flavor) I would like vanilla.  It just comes down to the flavor for me.  Both this cupcake and the vanilla one came out so soft, moist, and very light.  These seem to be a big hit amongst my taste testers (coworkers, parents, and boyfriend) so I think I will definitely be making these again the future, plus they are so easy to make. 


·         4 ounces unsalted butter, softened
·         4 ounces cream cheese, softened
·         2 cups powdered sugar-I used 1 ½ of regular sugar
·         1 teaspoon vanilla extract


In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the vanilla extract.

For my icing I kind of just kept doing taste tests since I had to make enough for 3 batches of cupcakes.  I would add a little more butter than cream cheese and not as much sugar as directed.  At one point I even stopped measuring.  Just make sure the icing is fully smooth because when you start using all the piping tools you don’t want to start putting icing on the cupcakes and have a piece of hardened butter get stuck and mess up the whole art of the icing.  I also added on some extra decorations that I got a few months back.  They are Wilton and found at Michael’s.  


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  1. Now I really wish I lived near you! These look amazing, wish I could take one through the screen!

    Meme xx

    New post out now:
    'How to advertise your blog with:Vistaprint'

  2. Yumm!
    The Shamrock shake cupcake is making me hungry!!
    Your photos are beautiful :)

  3. These all look so tasty!! I love pistachio and mint anything so i'm excited to try these out for myself! Definitely pinned them for later. AND i'm linking to your post in my "this week" post coming out tomorrow! Thanks for the great cupcake ideas!


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