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The last few days have been a collective blur of checking the clock and thinking, there’s no way that’s the correct time. Nothing wrecks your circadian rhythm quite like daylight saving time. At this point, I’ve decided the only real perk of having no clue what time it is is that it’s technically never the wrong time for cake. Is it breakfast or 12:30? No idea: have cake. Am I getting ready for dinner or accidentally preparing for bed at 7 p.m.? Couldn’t tell you: have cake. Mild existential confusion about the concept of time itself? You guessed it: have cake. I’m also convinced DST lands suspiciously close to St. Patrick’s Day so we’re all slightly delirious and extremely open to the idea of a stiff drink by the time the holiday arrives. Coincidence? Or Big Liquor pulling the same seasonal marketing stunt the chocolate and flower industries do for Valentine’s Day? Hard to say. What I do know is that if you’re going to lean into the chaos, you might as well do it properly…with boozy cupcakes. And that’s exactly where these Baileys Vanilla Mint Shake cupcakes come in.
If you’re going to celebrate St. Patrick’s Day, you might as well do it the lucky way: with cupcakes, Baileys, and a shamrock that’s ready to be pulled apart and devoured. These Baileys Vanilla Mint Shake cupcakes are inspired by that iconic minty shake everyone loses their minds over every March, but this version comes with frosting, cake, and a generous splash of Irish cheer. Arranged into a four-leaf clover pull-apart, they’re basically edible good luck… except instead of finding a lucky charm in the grass, you’re finding it in boozy buttercream.
Each soft, minty cupcake is frosted and nestled into the clover shape so everyone can just grab a piece and go…no slicing, no ceremony, just sweet St. Paddy’s chaos. They’re festive, a little extra, and exactly the kind of dessert that makes people say, “Well aren’t you the lucky one?” And honestly, if Baileys, mint, and cupcakes in the shape of a four-leaf clover don’t count as hitting the dessert jackpot, I don’t know what does. Here’s what you need to make your own pull-apart lucky charm:
- 15 cupcakes & Baileys cream cheese recipe (below)
- Green gel dye
- 1M piping tip
- Green sanding sugar and sprinkles
Recipes & Instructions
Baileys Vanilla Mint Milkhake Cupcakes
Cupcakes bursting with Baileys flavor and delicious frosting
Ingredients
CAKE*One box of gluten free yellow cake mix
*83 grams (1/3 c) unsweetened applesauce
*1/2 cup fat free or skim milk
*3 eggs
*1/2 cup Baileys Vanilla Mint Shake
FROSTING
*224 grams (8 ounces) of 1/3 the fat cream cheese, softened
*110 grams (1/2 cup) of butter, softened
*12 ounces (4 cups) Lakanto powdered monkfruit
*6 ounces Quest vanilla milkshake protein powder
*1 TBS vanilla extract
*1/4 tsp citric acid
*1/4 cup + 2 TBS Baileys Vanilla Mint Shake
*1/4 cup fat free or skim milk
Directions
- Preheat oven to 350 and line 2 muffin tins with 24 cupcake liners (you only need 15 cupcakes to make the shamrock, so freeze or frost the rest as desired).
- Mix all cake ingredients together in a stand mixer on low for 60 seconds before turning to medium-high for two minutes.
- Pour batter evenly into liners and bake for 14-18 minutes, until a toothpick comes out cleanly from the center.
- Allow cupcakes to cool fully before frosting.
- To make frosting, whisk cream cheese and butter for 3 minutes before adding in half the powdered monkfruit, 1/4 cup Baileys, and the vanilla extract, mixing well.
- Add in remaining monkfruit, protein powder, 1/4 cup milk, and 2 TBS Baileys, mixing well. If making the clover cupcakes, be sure to dye your frosting with green gel dye at this point.
- Frost the cooled cupcakes as desired; to make the pull-apart clover, please see detailed decorating instructions above.
- Keep leftovers covered and in the fridge. Best served at room temp, so remove and slice 30-45 minutes before eating. Enjoy!
Nutrition
Macros15 servings
146 cal/16.7 c/6.5 f/5.2 p per cupcake
Kate Bakes Cakes 