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St. Patrick’s Day Cupcakes with Rainbow Candies and Gold Sprinkles Recipe

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3.9 from 12 reviews

Celebrate St. Patrick’s Day with these delightful cupcakes featuring a moist vanilla base topped with vibrant green frosting and festive rainbow candy decorations. Perfect for holiday parties or any gathering that calls for a touch of Irish cheer.

Ingredients

Cupcake Batter

  • 1 2/3 cups (200 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 large egg whites, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup full-fat sour cream, room temperature
  • 1/2 cup whole milk, room temperature

Frosting & Decoration

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups (460 g) confectioners' sugar
  • 3 to 4 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Green food coloring
  • Airheads Xtremes Rainbow Sour Candy, cut into 3" pieces
  • Gold sprinkles

Instructions

  1. Preheat and Prepare Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and ease cupcake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
  3. Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the granulated sugar and softened butter on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
  4. Add Wet Ingredients: Add the room temperature egg whites and vanilla extract to the butter mixture and beat until smooth and well combined, about 2 minutes. Then add the sour cream and beat until just combined to maintain a tender batter.
  5. Combine Dry and Wet Mixtures: Add half of the dry ingredients to the wet mixture on low speed, mixing just until incorporated. Pour in the milk and mix to combine. Finish by adding the remaining dry ingredients and beat until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Spoon the batter into the lined muffin tin, filling each liner three-quarters full to allow room for rising during baking.
  7. Bake Cupcakes: Bake in the preheated oven for 19 to 22 minutes, or until the tops are slightly golden and a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Remove cupcakes from the oven and transfer them from the pan to a wire rack. Allow to cool completely before frosting to prevent melting the frosting.
  9. Prepare Frosting: In a large bowl, beat the softened butter on medium-high speed using a handheld or stand mixer fitted with the paddle attachment until fluffy. Gradually add confectioners' sugar and beat until combined. Add heavy cream, vanilla extract, and kosher salt, then beat until smooth and spreadable.
  10. Color and Divide Frosting: Transfer 1 cup of the frosting to a piping bag fitted with a star tip for the white frosting details. Add green food coloring to the remaining frosting and mix well. Transfer the green frosting to another piping bag fitted with a large round tip for easy piping.
  11. Decorate Cupcakes: Pipe the green frosting onto the cooled cupcakes to create a smooth, colorful layer. Stand the rainbow candy pieces upright into the frosting. Using the white frosting, pipe cloud shapes at the base of each rainbow. Finish by sprinkling gold sprinkles over the decorations for a festive touch.

Notes

  • For best results, ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
  • If you prefer, substitute Airheads Xtremes Rainbow Sour Candy with any preferred rainbow-shaped or colorful candies.
  • Adjust the amount of green food coloring to reach your desired shade; start with a few drops and add more as needed.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for optimal texture and flavor.

Find it online: https://recipefeastful.com/st-patricks-day-cupcakes-with-rainbow-candies-and-gold-sprinkles-recipe/