Name: St. Patrick’s Day Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 2/3 c. (200 g.) all-purpose flour -; 1 1/2 tsp. baking powder -; 1/4 tsp. baking soda -; 1/4 tsp. kosher salt -; 1 c. (200 g.) granulated sugar -; 3/4 c. (1 1/2 sticks) unsalted butter, softened -; 3 large egg whites, room temperature -; 1 tbsp. pure vanilla extract -; 1/2 c. full-fat sour cream, room temperature -; 1/2 c. whole milk, room temperature -; 1 c. (2 sticks) unsalted butter, softened -; 4 c. (460 g.) confectioners' sugar -; 3 to 4 tbsp. heavy cream -; 2 tsp. pure vanilla extract -; 1/8 tsp. kosher salt -; Green food coloring, Airheads Xtremes Rainbow Sour Candy, cut into 3" pieces, and gold sprinkles, for decorating -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - St. Patrick’s Day Cupcakes

1. 1 2/3 c. (200 g.) all-purpose flour -

2. 1 1/2 tsp. baking powder -

3. 1/4 tsp. baking soda -

4. 1/4 tsp. kosher salt -

5. 1 c. (200 g.) granulated sugar -

6. 3/4 c. (1 1/2 sticks) unsalted butter, softened -

7. 3 large egg whites, room temperature -

8. 1 tbsp. pure vanilla extract -

9. 1/2 c. full-fat sour cream, room temperature -

10. 1/2 c. whole milk, room temperature -

11. 1 c. (2 sticks) unsalted butter, softened -

12. 4 c. (460 g.) confectioners' sugar -

13. 3 to 4 tbsp. heavy cream -

14. 2 tsp. pure vanilla extract -

15. 1/8 tsp. kosher salt -

16. Green food coloring, Airheads Xtremes Rainbow Sour Candy, cut into 3" pieces, and gold sprinkles, for decorating -

How to cook deliciously - St. Patrick’s Day Cupcakes

1. Stage

Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2. Stage

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add egg whites and vanilla and beat until smooth and combined, about 2 minutes. Add sour cream and beat until just combined.

3. Stage

Add half of dry ingredients and beat on low speed until just incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until just combined.

4. Stage

Fill liners three-quarters full with batter. Bake cupcakes until slightly golden on top and a tester inserted into the center comes out clean, 19 to 22 minutes.

5. Stage

Remove cupcakes from pan and let cool completely.

6. Stage

In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the paddle attachment), beat butter until fluffy. Add confectioners' sugar and beat until combined, then add cream, vanilla, and salt and beat until combined.

7. Stage

Transfer 1 cup frosting to a piping bag fitted with a star tip. Add green food coloring to remaining frosting and stir until desired color is reached. Transfer to another piping bag fitted with a large round tip.

8. Stage

Pipe green frosting onto cupcakes. Stand rainbow candy upright in frosting. Using white frosting, pipe clouds at bottom of rainbow. Decorate with gold sprinkles.