Description
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
- 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.
- Bake.
- Cool.