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For the Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs, room temperature

1/2 cup whole milk, room temperature

1/4 cup sour cream, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract

2–3 drops green gel food coloring

For the Mint Buttercream Frosting:

1 cup unsalted butter, softened

3–4 cups powdered sugar, sifted

2–3 tablespoons heavy cream

1/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

Pinch of salt

2–3 drops green food coloring

Optional: green sprinkles or maraschino cherries for garnish

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla extract, peppermint extract, and sour cream until combined.

6. Add dry ingredients in three additions alternating with milk, beginning and ending with dry ingredients, mixing just until combined.

7. Fold in green food coloring until a soft pastel green color is reached.

8. Divide batter evenly among liners, filling each about two-thirds full.

9. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. For frosting, beat butter until smooth and creamy.

12. Gradually add powdered sugar, mixing on low speed until incorporated.

13. Add heavy cream, peppermint extract, vanilla extract, and salt, then beat on high for 3–5 minutes until fluffy.

14. Mix in green food coloring until desired shade is achieved.

15. Pipe frosting onto completely cooled cupcakes and garnish as desired before serving.

Use peppermint extract for the classic Shamrock Shake flavor.

Do not overmix batter to keep cupcakes light and fluffy.

For a chocolate-mint variation, fold in 1/2 cup mini chocolate chips.

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Bring to room temperature before serving for best texture and flavor.