St. Patrick’s Day Rainbow Cupcakes Recipe
Introduction
Celebrate St. Patrick’s Day with these festive cupcakes that feature a moist vanilla base and vibrant rainbow sprinkles. Topped with creamy green buttercream frosting, they’re perfect for any party or gathering.
Ingredients
- 1 cup milk of choice (room temperature)
- 1 teaspoon vinegar (can also use apple cider vinegar)
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter (melted and cooled, can also use any neutral oil; if using salted butter, omit salt)
- 1 tablespoon vanilla extract (can use less)
- ½ cup colorful rainbow sprinkles
- 1 cup unsalted butter (softened; if using salted butter, omit salt)
- 3 3/4 cups powdered sugar (add more if needed)
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream (or milk of choice, add more if needed)
- ¼ teaspoon salt
- Green food coloring or gel
- Rainbow sprinkles (for decoration)
Instructions
- Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
- Step 2: Combine the vinegar and milk in a measuring cup, stir, and let it curdle for about 5 minutes.
- Step 3: In a large mixing bowl, whisk together the sugar, flour, baking soda, and salt.
- Step 4: Add the curdled milk, melted butter or oil, and vanilla extract to the dry ingredients. Whisk gently until combined, avoiding overmixing.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Use an ice cream scoop for even portions.
- Step 6: Sprinkle a spoonful of rainbow sprinkles on top of each cupcake and gently swirl them into the batter with the tip of a knife.
- Step 7: Bake on the center rack for 20-23 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 9: To make the frosting, beat the softened butter, powdered sugar, vanilla extract, and heavy cream (or milk) together until fluffy.
- Step 10: Adjust the consistency by adding more powdered sugar for stiffness or more cream for creaminess. Mix for 3-5 minutes until smooth.
- Step 11: Add green food coloring or gel to the frosting and mix until the color is evenly blended.
- Step 12: Once cupcakes are fully cooled, frost them using a pastry bag fitted with a large star tip. Create stars, rosettes, or swirls as you like.
- Step 13: Immediately decorate the frosted cupcakes with rainbow sprinkles so they stick to the frosting before it firms up.
- Step 14: Allow the frosting to set, then enjoy your festive St. Patrick’s Day cupcakes!
Tips & Variations
- Use salted butter in the batter and frosting but omit the added salt in the recipe for balanced flavor.
- Add a few drops of lemon juice to the frosting for a subtle tang that complements the sweetness.
- Try different food coloring shades or edible glitter for extra festive decoration.
- For a dairy-free version, substitute plant-based milk and butter alternatives and use powdered sugar suitable for vegan diets.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring cupcakes to room temperature before serving for best taste. Leftover frosting can be refrigerated in a sealed container and whipped again before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them uncovered at room temperature to maintain texture. Frost them just before serving for the freshest look.
What can I use instead of rainbow sprinkles?
You can use chopped nuts, shredded coconut, or colored sugar crystals to decorate if you prefer something less sweet or want to customize the look.
Print
St. Patrick’s Day Rainbow Cupcakes Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
Description
Celebrate St. Patrick’s Day with these festive vanilla cupcakes featuring colorful rainbow sprinkles baked into the batter and topped with a creamy green buttercream frosting. Light, fluffy, and richly decorated, these cupcakes are perfect for parties and gatherings.
Ingredients
Scale
Cupcakes
- 1 cup milk of choice (room temperature)
- 1 teaspoon vinegar (can also use apple cider vinegar)
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter (melted and cooled, can also use any neutral oil; omit salt if using salted butter)
- 1 tablespoon vanilla extract (can use less)
- ½ cup colorful rainbow sprinkles
Buttercream Frosting
- 1 cup unsalted butter (softened; omit salt if using salted butter)
- 3 3/4 cups powdered sugar (add more if needed)
- 1 teaspoon vanilla extract
- 3–4 tablespoons heavy cream (or milk of choice, add more if needed)
- ¼ teaspoon salt
- Green food coloring or gel
- Rainbow sprinkles (for decorating)
Instructions
- Prep the oven and liners: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray, then set aside.
- Curdle the milk: Combine the milk and vinegar in a measuring cup and stir. Let this sit for about 5 minutes until the mixture curdles, forming a buttermilk-like base.
- Mix dry ingredients: In a large bowl, whisk together the sugar, flour, baking soda, and salt until evenly combined.
- Combine wet and dry: Add the curdled milk, melted butter or oil, and vanilla extract to the dry ingredients. Whisk everything until the batter is smooth and fully incorporated, about a minute. Avoid overmixing.
- Fill cupcake liners: Using an ice cream scoop, divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Add sprinkles: Place a spoonful of rainbow sprinkles on top of each cupcake and gently swirl them into the batter with the tip of a knife.
- Bake: Bake the cupcakes on the center oven rack for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the buttercream: In a large mixing bowl, use a mixer to combine the softened butter, powdered sugar, vanilla extract, and some heavy cream or milk. Mix until a frosting consistency is achieved.
- Adjust frosting texture: Add additional powdered sugar for a stiffer frosting or more cream/milk for a creamier texture. Mix for 3-5 minutes until smooth and pipeable.
- Color the frosting: Add green food coloring or gel to the buttercream and mix until evenly tinted.
- Frost the cupcakes: Once cupcakes are completely cooled, fill a pastry bag fitted with a large star tip with the green buttercream. Pipe the frosting onto each cupcake in your desired pattern, such as stars, rosettes, or swirls.
- Add sprinkles: Immediately sprinkle rainbow sprinkles on top of the frosting so they adhere well.
- Set & serve: Allow the frosting to firm up before serving. Enjoy your festive St. Patrick’s Day cupcakes!
Notes
- Use room temperature ingredients for better mixing and texture.
- If using salted butter, omit the added salt in the recipe.
- The vinegar and milk combination creates a buttermilk substitute for tender cupcakes.
- Be careful not to overfill cupcake liners to prevent overflow while baking.
- Customize sprinkles and frosting colors to your preference for other festive occasions.
- For a vegan version, substitute milk and butter with plant-based alternatives and use vegan-friendly sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: St. Patrick’s Day cupcakes, vanilla cupcakes, festive cupcakes, buttercream frosting, rainbow sprinkles, holiday dessert
