These St. Patrick's Day cupcakes are perfect for a party or a dessert for the family. They are a classic vanilla cupcake and are fun to decorate for the holiday.
Prep Time20 minutesmins
Cook Time16 minutesmins
Total Time36 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: cupcakes, holiday desserts, St. Patrick's Day
Preheat oven to 350° Fahrenheit and line the cupcake pan with the cupcake liners.
In a small bowl mix together the flour, salt and baking soda.
1 cup flour, 1 teaspoon baking soda, ½ teaspoon salt
In a mixing bowl add the yogurt, eggs, sugar and vanilla extract. Whisk together until smooth, about 20-30 seconds.
¾ cup yogurt, 2 eggs, 1½ teaspoons vanilla extract, ⅔ cup sugar
Pour the flour mix and food coloring into the wet ingredients. Mix with a whisk until incorporated. Do not over mix, small lumps are ok.
10 drops food coloring
Evenly spoon batter into the cupcake liners. Each one will be between ½ and ⅔ full.
Bake for 15-17 minutes in the center of the oven at 350°, until a toothpick inserted into the cupcakes come out clean.
Allow to cool in the pan on a cooling rack.
Whipped Icing
Add the softened cream cheese and powdered sugar to a mixing bowl. With a hand or stand mixer, beat on medium high until it is smooth and blended together - about 20-30 seconds.
4 ounces cream cheese, ½ cup powdered sugar
Add in the vanilla extract. With the mixer going, carefully and slowly pour in the whipping cream.
1½ cups heavy cream, ½ teaspoon vanilla extract
Once all the whipping cream is poured in, add food coloring. Start with about 5 drops and add more as needed while mixing.Mix on medium high speed for about 1½ to 2 minutes until it is thickened and smooth.
green food coloring
Use a piping bag for best results to ice the cupcakes. You can also use a knife and spread the icing across the cupcakes if you do not have a piping bag.
Store cupcakes in the fridge if you are using this whipped icing.
Notes
Nutritional values are estimated and will vary if you use a different icing. Peppermint extract makes a great mint cupcake here! I don't use it for a crowd of people unless I know they like mint - it is something not everybody likes. I use the vanilla for a crowd. You can add mint extract in place of the vanilla in either the cupcakes or the icing.For the yogurt, you want to use a full fat yogurt like whole milk yogurt. We use plain Greek whole milk yogurt, but you can use regular full fat yogurt. You are using yogurt in place of fats.For the flour, do not scoop it out of the bag or you will have too much. If you have a kitchen scale, the weight I used is actually 146 grams. You can gently pour it out of the bag or spoon it out of the bag into the measuring cup so it doesn't pack too much in it.