St. Patrick’s Day Cupcakes

Seeing as how tomorrow is St. Patrick’s Day, I thought it was probably time that I shared one of my favorite St. Patty’s recipes with you. Luckily I have the photos saved from last year, because I won’t have any time to make them. Tonight I’m teaching another cooking class, and the next two days I am helping out at the school Book Fair.
These cupcakes have been a favorite since I was a little girl. I don’t usually like the frosting in the can, but I do with this recipe. I made homemade cream cheese frosting once and didn’t like them as much. I was actually quite stunned. I think it is a nostalgic thing for me. This was the only time my mom used store bought frosting, and it’s just how I grew up with them. So now, it is the only recipe I use store bought frosting for. You can use whatever you choose.
We always just made them round, but last year I tried shamrock shapes. They turned out really cute, so I’ll share the instructions at the end of the recipe. Either way you make them, they are moist and absolutely delicious!

St. Patrick’s Day Cupcakes

1 3/4 cup flour
1 small box instant pistachio pudding
3/4 cup mini semi-sweet chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 beaten eggs
1 1/4 cups milk
1/2 cup oil
1 tsp vanilla
1 container of cream cheese frosting
Green sprinkles, or green food coloring
Stir together flour, pudding mix, chips, sugar, baking powder, and salt. In a small bowl, whisk the eggs, milk, oil, and vanilla. Stir into flour mixture just till combined. Fill paper lined cups 2/3 full. Bake at 375 for 18-20 minutes. Cool and frost. You can either use white frosting with sprinkles, or stir some food coloring into the frosting.

-Make sure you use the mini chips. Regular ones sink to the bottom.

If you want to make shamrock shapes, here’s what you do:
Place three marbles into each muffin cup in between the paper and the metal. It will look like this:
St. Patrick's Day recipe
Important disclaimer: My boys were at school and I couldn’t find my son’s marbles, so I used the flat backed marbles from my craft room stash. THEY DON’T WORK! Apparently they didn’t push the paper in far enough. So use actual round marbles, or roll up pieces of aluminum foil into balls.

After you have frosted your cooled cupcakes, you can cut a paper stem, or use green licorice. Just poke it into the side of the cupcake. Here is the finished product:I took this photo ages ago, before I knew how to use my camera out of auto mode. My photography still isn’t perfect, but I sure have improved over the last few years!

Linking up with: Honeybear Lane



  1. Tara Henderson says:

    Can I make these into a cake?


    • No, it’s full of a whole bunch of ingredients that no one can pronounce. Which is why I always make homemade cream cheese frosting, except for when I make these cupcakes. Actually, my kids didn’t even know frosting came in cans. My mom always made homemade except for when she made these. I figure if we eat frosting out of a can 5 or 6 times in our lifetime we’ll probably be OK. If it takes me back to my childhood for a few minutes, it’s worth it to me. But you can absolutely stick with the homemade version if you prefer.

  3. These are so cute! Thanks for linking up Kara!


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