St. Patrick’s Cupcake with Buttercream Frosting Recipe

Celebrate the luck of the Irish in the sweetest way with these festive Saint Patrick’s Day Cupcakes topped with creamy buttercream frosting. Bright, cheerful, and indulgent, these cupcakes are the wonderful treat for parties, school events, or simply enjoying at home as a seasonal dessert. With their light, fluffy crumb and vibrant decorations, they capture the spirit of the holiday while delivering classic homemade flavor.

The cupcakes themselves are tender and moist, made with simple pantry staples that bake up beautifully every time. Vanilla (or a hint of chocolate, if you prefer) creates a comforting base that pairs perfectly with the rich, creamy frosting. The star, of course, is the buttercream frosting which is whipped until light and fluffy, sweet with just the right amount of richness, and easy to pipe or spread. Feel free to add a touch of green food coloring, sprinkles, or even edible glitter to make them festive for Saint Patrick’s Day.

One of the best things about this Saint Patrick’s cupcake recipe is how easy it is to pull together! The batter mixes quickly, and the frosting whips up in minutes, making this a beginner-friendly baking project. Kids will love helping decorate, and adults will appreciate the nostalgic, bakery-style flavor. Plus, the recipe yields enough to share, making it a great choice for potlucks, office gatherings, or neighborhood celebrations.

Whether you’re planning a big party or just want a festive dessert to mark the holiday at home, these Saint Patrick’s Day Cupcakes with Buttercream Frosting are sure to spread joy. They’re fun, flavorful, and oh-so pretty — the perfect way to sweeten your celebration and bring a little extra luck to your table.

  • Easy
  • 15 mins
  • 24 servings
Ingredients

Vanilla Cupcake

  • 1/2 pound (2 sticks) unsalted butter softened
  • 1/2 cup plain yogurt
  • 2 3/4 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp Rodelle Pure Vanilla Extract
  • 1 cup milk

Buttercream Frosting

  • 4 egg whites
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 tsp Rodelle Pure Vanilla Extract
  • 4 sticks unsalted butter, softened (room temp)
  • 4 cups powdered sugar
Uses
Directions

Vanilla Cupcake

  1. Preheat oven to 350 Fahrenheit.
  2. Line cupcake tin with festive cupcake papers
  3. Sift together the flour, baking powder and salt; set aside
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at medium speed until smooth
  5. Slowly add the sugar and continue to mix at medium speed until well combined
  6. Add eggs, one at a time, continue to mix at medium speed until well combined
  7. Add the vanilla and mix until combined
  8. Alternate adding the flour mixture and the milk, mix thoroughly
  9. Fill cupcake papers 3/4 full
  10. Bake for 20 minutes or until golden browned

Buttercream Frosting

  1. Place egg whites and salt in a large mixing bowl, whisk thoroughly
  2. Place egg whites, granulated sugar, and salt in a double boiler and heat water to a simmer on LOW to just warm the egg whites (the small amount of indirect warmth from the water underneath will help dissolve the sugar while NOT cooking the eggs).
  3. Set egg white mixture and let cool
  4. With the paddle attachment on an electric mixer, cream butter on medium until creamy
  5. Slowly add the egg white mixture ½ cup at a time, scraping down sides as needed
  6. Change to the whisk attachment and whisk for 2-3 minutes until creamy and well incorporated.
  7. Add powdered sugar 1 cup at a time, mixing on medium and then high in between.
  8. Mix on high for 1-2 minutes until frosting is light and fluffy.
  9. If the frosting is too heavy, add additional powdered sugar (1/4 cup at a time) until fluffy.