St. Patrick's Day Cupcakes Recipe
As St. Patrick's Day nears, it's time to get ready by bringing out all of your green clothing and eating your seasonal favorites. Whether you celebrate with a traditional Irish feast or you celebrate with kid-forward treats, we have all the recipes you could possibly need.
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us these St. Patrick's Day cupcakes. These are green cupcakes topped with store bought green funfetti frosting and sprinkles, as well as Rolos to act as pots of gold. Feel free to make your own frosting if you choose. We love that the green funfetti variety comes ready to use. These are perfect for a kids' St. Patrick's Day party. Kids love pretending they found the end of the rainbow with the pot of gold.
Follow our step-by-step guide below on how to recreate these adorable St. Patrick's Day cupcakes at home.
Gather your ingredients for St. Patrick's Day cupcakes
To make these St. Patrick's Day cupcakes, we first need to gather our ingredients. For this recipe, you will need flour, instant pistachio pudding mix, baking powder, sugar, salt, eggs, whole milk, vegetable oil, vanilla extract, green vanilla funfetti frosting, and Rolos. The cupcakes themselves will be green, then they're topped with green frosting and rainbow sprinkles. Finally, we top the cupcakes with Rolos. There's no need to unwrap the Rolos because these will act as the "pot of gold."
Mix the dry ingredients
To start, grab a large bowl. Into this bowl, add the dry ingredients. Go ahead and add the flour, the instant pistachio pudding mix, baking powder, granulated sugar, and salt. Sometimes in baking, sugar is considered a wet ingredient, but in this recipe, the sugar is considered a dry ingredient, so we want to add it here. Using a whisk, mix to combine until all of the dry ingredients are well-incorporated.
Mix the wet and dry ingredients
In a separate medium bowl, add the wet ingredients. Add the eggs, whole milk, vegetable oil, and vanilla extract. Using a whisk, mix these ingredients until they are well-combined. Now, pour the dry ingredients into the wet ingredients. Continuing to use the whisk, mix to combine the batter well. Mix until you don't see any more lumps or dry flour spots. Your batter should be light green and somewhat thin, but this is correct.
Bake, frost, and decorate the cupcakes
Preheat the oven to 375 F and line 2 cupcake tins with cupcake liners. Using a cookie scoop, scoop batter into 20 of the 24 cupcake slots. Bake the cupcakes for 18-22 minutes. Test the doneness by placing a toothpick into the center of a few cupcakes. If the toothpick comes out clean, they are done. Remove the cupcakes from the oven and allow them to cool completely. Then, decorate them with frosting and sprinkles. Top each cupcake with an unwrapped Rolo and serve.
- 1 ¾ cups flour
- 1 3.4-ounce package of instant pistachio pudding mix
- 2 teaspoons baking powder
- ⅔ cups sugar
- ¼ teaspoon salt
- 2 eggs
- 1 ¼ cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tub green vanilla funfetti frosting
- 20 Rolos
- Preheat the oven to 375 F. Line two 12-muffin tins with liners. You will make 20 total cupcakes
- In a large bowl, whisk together the flour, pudding mix, baking powder, sugar, and salt.
- In a separate bowl, add the eggs, milk, oil, and vanilla extract. Mix to combine.
- Add the dry ingredients to the wet ingredients. Stir well to combine.
- Using a cookie scoop, scoop the dough into the muffin liners.
- Bake for 18-22 minutes. Remove the cupcakes from the oven and allow them to completely cool.
- Top each cupcake with frosting and one Rolo as the "pot of gold."