A green colored cupcake frosted and decorated with shamrock sprinkles

Boozy Shamrock Shake Cakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 cupcakes


These boozy shamrock shake cakes are so cute and made with Bailey’s Irish Cream. This dessert is perfect for St.Patrick’s Day!


For the cupcake

  • ¾ cups (143g) granulated sugar
  • ¼ cup (59 ml) vegetable oil
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ teaspoon mint extract
  • ¼ cup (59ml) sour cream
  • 1 ¼ cups (175g) all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (118ml) milk
  • 2 tablespoons (30ml) Bailey’s Irish Cream (see notes)
  • Green food coloring

For the frosting

  • 1 cup (226g) unsalted butter, cold
  • ¼ cup (28g) vanilla malt powder
  • 3 ½ cups (455g) powdered sugar
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (15ml) heavy whipping cream
  • 1 tablespoon (15ml) Baileys Irish cream (see notes)
  • Pinch of salt


For the cupcakes

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla and mint extract. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients at a time and mix just until the flour starts to incorporate. Add the green food coloring and mix until combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
  2. Adding the vanilla malt powder and 2 cups of powdered sugar the vanilla extract & heavy cream. Beat until well combined, and fluffy. Add remaining powdered sugar and Baileys. Add a pinch of salt. Ensure the powdered sugar is well combined, then and whip for 2-3 minutes. Frost cooled cupcakes.


  • Alcohol-free cupcakes: In the cupcake batter, swap with milk. In the frosting, swap with heavy whipping cream.
  • Sour-cream substitute: Greek yogurt or plain yogurt is best
  • Malt powder substitute: Swap it out with powdered sugar
Nutrition Information:
1 cupcake
  • Category: Cupcake
  • Method: Oven
  • Cuisine: American

Keywords: St Patrick's day dessert, Shamrock Shake, St Patricks day cupcakes,