Shamrock Mint Cupcakes

'Tis the luck o' the Irish you'll be gettin' when you top cake-mix cupcakes with a simple shamrock design.

Shamrock Mint Cupcakes

Yield: 24 cupcakes


  • 1 (18.25 ounce) box chocolate fudge cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup creme de menthe or mint baking chips (from 10 ounce bag)
  • 1/2 teaspoon peppermint extract
  • 1 (12 ounce) container fluffy white whipped frosting
  • 24 large green gumdrops


  1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.
  3. Bake for 21 to 26 minutes or until a wooden pick inserted in center of cupcake comes out clean.
  4. Cool in pan for 10 minutes.
  5. Remove cupcakes from pan; cool completely, about 45 minutes.
  6. Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.


High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

Recipe and photo used with permission from: Pillsbury