St. Patrick’s Day Cupcakes

St. Patrick’s Day is only a week away! What better way to celebrate than to bake some St. Patrick’s Day goodies?!
This cupcake recipe is the first of 3 St. Patty’s-inspired recipes that we will be sharing this week.

I wanted to make these cupcakes scream St. Patrick’s Day, so I went with a white & green marbled cupcake with white & green swirl icing baked in shamrock liners (obvs!). Than added some white/shamrock sprinkles and cute ‘Get Lucky’ cupcake toppers.

The cupcake itself is extremely light & fluffy and is actually the same recipe I used for these ‘Pink & White Vanilla Delight Cupcakes‘ that we posted a few months ago. It’s a simple recipe that makes for a gorgeous marbled cupcake.

I love the way they turned out and think they would be perfect for any St. Patty’s celebration.
Happy Baking!

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St. Patrick's Day Cupcakes
green & white marbled cupcakes topped with green & white swirl buttercream icing - perfect for St. Patrick's Day!
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  1. (yield: approx. 2 dozen cupcakes)
  2. 5 large egg whites, at room temperature
  3. 3/4 cup (total) whole milk, at room temperature
  4. 1 tablespoon pure vanilla extract
  5. 2 3/4 cups cake flour, sifted
  6. 1 3/4 cups sugar
  7. 1 tablespoon + 1 teaspoon baking powder
  8. 3/4 teaspoon salt
  9. 3/4 cup unsalted butter, at room temperature
  10. green food colouring
For the Vanilla Buttercream Icing
  1. 3/4 cup unsalted butter, at room temperature
  2. 2 teaspoons vanilla extract
  3. 4 cups icing sugar
  4. 4-5 tablespoons milk (preferably whole milk)
  5. green food colouring
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the egg whites, 1/4 cup of the whole milk, and the vanilla extract. Stir till combined; set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine all the dry ingredients together (cake flour, sugar, baking powder, & salt) on low speed for approx. 30 seconds.
  4. Add in the butter and the remaining 1/2 cup of whole milk & mix on low speed until just combined. Increase speed to medium and mix for 1-2 minutes.
  5. Add the egg mixture in three separate batches, beating on medium speed for approx. 20 seconds after each addition.
  6. Divide the batter in half and add a good amount of green food colouring to one half of the batter. Mix until the food colouring is coated evenly.
  7. Using a spoon, put a spoonful of white batter into each cupcake cup. Top with a spoonful of green batter, and repeat until cups are 2/3′s full. After, use a butter knife to gently marble the colours.
  8. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. (A few little crumbs on the toothpick is good – you don’t want to overcook them!).
For the Icing
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the vanilla extract. With the mixer on low speed, slowly add in the icing sugar. Scrape down the sides of the bowl as necessary. Add the milk and beat on medium-high speed for 3-4 minutes until icing is light and fluffy. You may need to add a little more milk to get it to the consistency of your liking. Divide icing into two batches, and mix in the green food colouring to one of the batches. To get the green and white swirl icing - Using a piping bag fitted with a 1M star tip, fill one side of the icing bag with white icing, and the other side of the bag with the green icing.
Rose & Lea
Natasha xo

3 thoughts on St. Patrick’s Day Cupcakes

  1. Oooh, I had forgotten all about St Patrick’s Day. How exciting!
    These cupcakes look so unctuous with piles of buttercream, and the lurid green is strangely appealing 😉 No, honestly, they look delicious and I love food with a theme!

  2. Thank you! Yes green cupcakes are definitely not the norm but seeing how it’s St Patty’s Day and all we thought it would be fun!

    Something for all of our Irish friends! <3

    ps I'm in love with your eccles cakes!
    They look delicious!

    Laura xo

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