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
