St. Patricks Day Cupcakes
These St. Patrick's Day Cupcakes are the perfect way to celebrate. Topped with a pot of gold and a rainbow, what's not to love?!
Servings: 12 cupcakes
Calories: 392kcal
Ingredients
- 1/4 cup unsalted butter at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 Tbsp pure vanilla extract
- 1 1/2 cups cake flour
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 2/3 cup buttermilk* at room temperature
- Golden candy pearls
- Miniature peanut butter cups
- Sour rainbow strips
For the Frosting
- 1 1/2 cups unsalted butter at room temperature
- 2 Tbsp heavy cream at room temperature
- 2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 5 cups powdered sugar
Instructions
For the Vanilla Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners. Whisk flour, baking powder, and salt in a bowl; set aside.
- Beat butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed 2 to 3 minutes or until color turns a pale yellow (use a large bowl and hand mixer or whisk, if you'd like to).
- Beat in egg and vanilla.
- Alternately beat in dry ingredients and buttermilk (3 additions of dry ingredients, 2 additions of buttermilk), starting and ending with the dry ingredients.
- Scrape down the bowl, and beat 20 seconds more on medium speed. Divide batter between muffin cups, filling each about 2/3-full.
- Bake 18 to 22 minutes or until the cupcake springs back when you touch the top or a toothpick inserted into the center of a cupcake comes out clean.
- Cool completely in pan before transferring to a wire rack to cool completely before frosting.
For the Frosting
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment 3 minutes or until color turns a pale yellow.
- Beat in cream, vanilla, and salt until smooth. Gradually beat in powdered sugar. Once all the sugar is added, beat on high 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat an additional 5 minutes.
- Add 2 to 3 drops of food coloring and beat until combined. Transfer frosting to a piping bag fitted with desired piping tip and frost cooled cupcakes.
For Assembly
- Top each cooled cupcake with frosting.
- Attach golden pearls to the tops of the peanut butter cups using a little bit of peanut butter to make a "pot of gold." Cut rainbow strips into smaller pieces and place on cupcakes to make "rainbows."
Notes
*I typically place my buttermilk in the microwave for about 30 seconds and it's usually to room temp at that point!