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St. Patrick’s Day Cupcakes

This St. Patrick’s Day Cupcakes recipe is a fun, festive, and visually stunning way to celebrate the Irish holiday

Ingredients

Scale

Cupcakes

  • 1 2/3 cups (200 g.) all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup (200 g.) granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 large egg whites, room temperature
  • 1 Tbsp. pure vanilla extract
  • 1/2 cup full-fat sour cream, room temperature
  • 1/2 cup whole milk, room temperature

Frosting & Assembly

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups (460 g.) confectioners’ sugar
  • 3 to 4 tbsp. heavy cream
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. kosher salt
  • Green food coloring
  • Airheads Xtremes Rainbow Sour Candy, cut into 3″ pieces
  • Gold sprinkles, for decorating

Instructions

Cupcakes

  1. Preheat and Prep: Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add egg whites and vanilla and beat until smooth and combined, about 2 minutes. Add sour cream and beat until just combined.
  4. Combine Wet and Dry: Add half of dry ingredients and beat on low speed until just incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until just combined.
  5. Bake.
  6. Cool.

Find it online: https://dailyfoodjournal.net/st-patricks-day-cupcakes/