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St. Patrick’s Cupcakes

St. Patrick’s Day Cupcakes
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Epic Cupcakes: St. Patrick’s Day Baking Guide

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon green gel food coloring
  • 2 tablespoons St. Patrick’s Day sprinkles

Instructions

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with festive paper liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until thoroughly combined and lump-free. In a separate, larger bowl, or the bowl of your stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl to ensure everything is evenly mixed. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in 2 teaspoons of pure vanilla extract.
  • Alternate adding the dry ingredients and milk to the wet mixture. Begin by adding about a third of the flour mixture to the wet mixture, mixing on low speed until just combined. Then, pour in half of the milk, mixing until just incorporated. Repeat this process, finishing with the last third of the flour mixture. Mix until just combined; overmixing can develop the gluten too much, leading to dense cupcakes. The batter should be smooth but still quite thick, with no pockets of dry flour visible.
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in your preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched. Immediately transfer the baked cupcakes to a wire rack to cool completely before frosting.
  • In the bowl of your stand mixer fitted with the paddle attachment, or with an electric hand mixer, beat the softened cream cheese and unsalted butter together on medium speed until the mixture is incredibly smooth and lump-free (about 2-3 minutes). Make sure both ingredients are at room temperature. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium-high until light and fluffy. Stir in 1 teaspoon of vanilla extract and a pinch of salt to balance the sweetness. Finally, add the green gel food coloring, a few drops at a time, mixing until you achieve your desired festive shade of green. The frosting should be thick, pipeable, and wonderfully creamy.
  • Once your cupcakes are completely cool and the vibrant green cream cheese frosting is prepared, use a piping bag fitted with your favorite large star tip to pipe generous swirls of frosting onto the top of each cupcake, starting from the outside edge and moving inwards. As soon as you’ve frosted each cupcake, generously scatter your festive St. Patrick’s Day sprinkles over the top.

Notes

Get ready to charm your taste buds with these enchanting St. Patrick’s Day Cupcakes! These aren’t just any ordinary cupcakes; they’re a vibrant celebration of all things Irish, brimming with rich, velvety flavor and an unmistakably festive spirit. Each bite offers a cloud-like crumb, a delicate hint of sweetness, and a creamy, dreamy frosting that simply melts in your mouth. They’re designed to be a showstopper, a delightful treat that captures the joy and whimsy of St. Patrick’s Day, making every gathering feel a little more magical.

Find it online: https://homecookstudio.com/st-patricks-day-cupcakes-epic-guide/