Cakebuds Bakery joins us on Daytime

Cakebuds Bakery joins us on Daytime

St. Patrick’s Day Cupcakes

-Serves 24

Ingredients for the cupcakes:

  • 2 Cups + 2 tablespoons all-purpose flour
  • 4 ½ Tablespoons corn starch
  • 2 Tablespoons cocoa powder
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ¼ Teaspoon salt
  • ¾ Cup butter (Room temperature)  
  • 1 ½ Cups of sugar
  • 3 Eggs (Room temperature)
  • 1 ¼ Cup sour cream
  • 1 Tablespoon vanilla
  • 1 ½ Tablespoons green liquid food coloring

For the frosting:

  • 12 Ounces cream cheese
  • 6 Tablespoons butter
  • 4 Cups of powdered sugar
  • 2-3 Tablespoons heavy whipping cream
  • ½ Teaspoon vanilla
  • Sprinkles
  • Chocolate gold coins


  • Preheat the oven to 305 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
  • In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the side of the bowl as needed.
  • Spoon batter into cupcake liners and bake for 15-18 minutes or until a toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.

For the frosting:

Cream the butter and cream cheese together until smooth. Mix the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with chocolate coin.

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