Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until combined.
- Add green gel food coloring a little at a time until you reach a bright shamrock green.
- Divide the batter evenly between liners, filling about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract until smooth and fluffy. Add more cream if needed for consistency.
- Tint with green gel food coloring.
- Once the cupcakes are cool, frost them generously with the green frosting and sprinkle with decorations as desired. Serve and enjoy!
