Shamrock Mint Cupcakes


Makes 24 cupcakes


‘Tis the luck o’ the Irish you’ll be gettin’ when you top cake-mix cupcakes with a simple shamrock design.


1 box BETTY CROCKER chocolate fudge cake mix with pudding
Water, vegetable oil, and eggs called for on cake mix box 
1 cup creme de menthe or mint baking chips (from 10-oz bag)
1/2 teaspoon peppermint extract
1 container (12 oz) fluffy white whipped frosting
24 large green gumdrops



1.Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.

2.Bake 21 to 26 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.

3.Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.


TIP: Not enough green for St. Patrick’s Day? Color the frosting with a little green food color.


Find this recipe and more holiday treats at