Boozy Shamrock Shake Cakes

  • Author: Julianne Bayer
  • Cook Time: 16 mins
  • Total Time: 16 mins
  • Yield: 20-24 cupcakes 1x


  • 1 box Vanilla cake mix
  • 1 box Vanilla pudding (3.4 oz)
  • 4 Large egg whites
  • ½ C Vegetable oil
  • ½ C Milk
  • ¼ C Baileys Irish Cream
  • ½ C Sour cream
  • 3 tsp Pure vanilla extract
  • 1 tsp Mint extract
  • Green food coloring (optional)
  • For the frosting
  • 1 C (2 sticks) Unsalted butter
  • ¼ C Malt powder
  • 1 tsp Vanilla extract
  • 56 C Powdered sugar
  • 1 tbsp Heavy whipping cream
  • 2 tbsp Baileys Irish cream


  1. Preheat oven to 350°F. Line a cupcake pan with paper liners.
  2. In a mixing bowl, combine vanilla cake mix, pudding mix, egg whites, oil, milk, Baileys and sour cream. Beat on medium speed until well combines. Add vanilla and mint extract. Mix until combined.
  3. Use a large cookie scoop (3 tbsp) to fill liners 2/3 C full.
  4. Bake at 350°F for 15-18 minutes. Insert a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcake is done.
  5. Allow to cool completely.
  6. For the frosting
  7. Butter should be at room temperature or slightly firmer, not melted. Beat on medium speed with your whisk attachment and beat until butter is light and fluffy.
  8. Add malt powder and beat until incorporated. Adding the vanilla extract at this stage will allow the mix to be smoother before adding the powdered sugar.
  9. Add powered sugar one cup at a time, beating on medium-low speed. The frosting will become quite thick. Add heavy whipping cream and increase speed to medium high. Beat for a couple minutes. This will help the frosting to be smoother and creamier. Add remaining powdered sugar.
  10. Once the powdered sugar is mixed, add the Baileys and increase speed to medium-high. Beat for 1-2 minutes on medium-high to incorporate air into the frosting.
  11. Frost cooled cupcakes.


Recipe adapted from