St. Patrick’s Day Cupcakes




  • 1 2/3 c. 

    (200 g.) all-purpose flour

  • 1 1/2 tsp. 

    baking powder

  • 1/4 tsp. 

    baking soda

  • 1/4 tsp. 

    kosher salt

  • 1 c. 

    (200 g.) granulated sugar

  • 3/4 c. 

    (1 1/2 sticks) unsalted butter, softened

  • 3 

    large egg whites, room temperature

  • 1 tbsp. 

    pure vanilla extract

  • 1/2 c. 

    full-fat sour cream, room temperature

  • 1/2 c. 

    whole milk, room temperature


  • 1 c. 

    (2 sticks) unsalted butter, softened

  • 4 c. 

    (460 g.) confectioners' sugar

  • 3 

    to 4 tbsp. heavy cream

  • 2 tsp. 

    pure vanilla extract

  • 1/8 tsp. 

    kosher salt

  • Green food coloring, Airheads Xtremes Rainbow Sour Candy, cut into 3" pieces, and gold sprinkles, for decorating



    1. Step 1Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. 
    2. Step 2In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add egg whites and vanilla and beat until smooth and combined, about 2 minutes. Add sour cream and beat until just combined.
    3. Step 3Add half of dry ingredients and beat on low speed until just incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until just combined. 
    4. Step 4Fill liners three-quarters full with batter. Bake cupcakes until slightly golden on top and a tester inserted into the center comes out clean, 19 to 22 minutes.
    5. Step 5Remove cupcakes from pan and let cool completely.

    1. Step 1In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the paddle attachment), beat butter until fluffy. Add confectioners' sugar and beat until combined, then add cream, vanilla, and salt and beat until combined. 
    2. Step 2Transfer 1 cup frosting to a piping bag fitted with a star tip. Add green food coloring to remaining frosting and stir until desired color is reached. Transfer to another piping bag fitted with a large round tip. 
    3. Step 3Pipe green frosting onto cupcakes. Stand rainbow candy upright in frosting. Using white frosting, pipe clouds at bottom of rainbow. Decorate with gold sprinkles. 

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