This St. Patrick’s Day Cupcakes recipe is a fun, festive, and visually stunning way to celebrate the Irish holiday
Author:Alyssa
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
Preheat and Prep: Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
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.
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.