OREO Cookies-Shamrock Cupcakes

Why Make This Recipe

Shamrock Cupcakes are a fun and festive treat that combines the rich flavor of cake with the delightful crunch of OREO Cookies. Perfect for celebrating St. Patrick’s Day or any spring occasion, these cupcakes not only look great but also taste amazing. The minty filling, fluffy frosting, and cookie pieces make each bite a delightful experience. Plus, they are super easy to make!

How to Make OREO Cookies-Shamrock Cupcakes

Ingredients:

• 1 box Betty Crocker Super Moist Yellow Cake Mix
• Water, vegetable oil, and eggs (as called for on cake mix box)
• Mint green gel food color
• 2 1/2 cups from 2 tubs (12 oz) Betty Crocker Whipped Fluffy White Frosting
• 1 teaspoon peppermint extract
• 6 thins mint flavor creme OREO Cookies, cut into quarters (about 1 cup)

Directions:

1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on the box, stirring food color into the batter to reach your preferred shade of green. Bake cupcakes as directed and cool in pans for 10 minutes. Remove cupcakes from pans to a cooling rack and let them cool completely, about 30 minutes.
3. In a medium bowl, mix the frosting with peppermint extract. Spoon about 1 cup of frosting into a decorating bag fitted with a 1/8 to 1/4-inch tip. Insert the tip into the center of each cupcake, about halfway down. Gently squeeze the bag while pulling upward to make the cupcake swell slightly, and let the filling come to the top. Repeat this step with all cupcakes.
4. Spoon any remaining frosting into the same bag; generously pipe frosting in a circular motion on top of each cupcake, leaving a 1/4-inch border around the edge. Top with the OREO pieces.

How to Serve OREO Cookies-Shamrock Cupcakes

Serve these Shamrock Cupcakes on a festive platter or individual cupcake stands. They pair well with milk, coffee, or your favorite spring beverages. For an extra touch, you can garnish with a sprinkle of edible glitter or a shamrock topper!

How to Store OREO Cookies-Shamrock Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to bring them to room temperature before serving for the best taste.

Tips to Make OREO Cookies-Shamrock Cupcakes

• Make sure to use gel food coloring for a richer, more vibrant green color.
• Experiment with different OREO flavors to find your favorite combination.
• If you prefer a stronger mint flavor, you can add a bit more peppermint extract to the frosting.

Variation

For a chocolate version, you can replace the yellow cake mix with a chocolate cake mix. The mint frosting and OREO topping will still work wonderfully!

FAQs

Can I use homemade frosting instead of store-bought?
Yes, you can use homemade frosting if you prefer. Just make sure it’s a thick and sturdy frosting to hold the shape when piped.

Can I freeze the cupcakes?
Yes, you can freeze the baked cupcakes before frosting them. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.

What can I use instead of mint flavor?
If you don’t have peppermint extract, you can use vanilla extract instead for a different flavor. However, you will miss the minty taste!

Ellie

OREO Cookies-Shamrock Cupcakes

Shamrock Cupcakes are a fun and festive treat that combines rich cake flavor with crunchy OREO Cookies, perfect for St. Patrick’s Day or spring occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 cupcakes

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 250

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1 box Betty Crocker Super Moist Yellow Cake Mix
• as called for Water, vegetable oil, and eggs Add according to the cake mix box instructions
• 1 teaspoon Mint green gel food color Use for coloring the batter

Frosting Ingredients

• 2.5 cups Betty Crocker Whipped Fluffy White Frosting From 2 tubs (12 oz) each
• 1 teaspoon Peppermint extract For flavoring the frosting
• 6 pieces Thin mint flavor creme OREO Cookies Cut into quarters (about 1 cup)

Method

 

Preparation

1. Heat oven to 350 degrees F and place paper baking cups in each of 24 regular-size muffin cups.
2. Prepare cake batter as directed on the box, stirring in the mint green food color to achieve your preferred shade of green.
3. Bake cupcakes as directed and cool in pans for 10 minutes.
4. Remove cupcakes from pans and let them cool completely on a cooling rack for about 30 minutes.

Frosting and Filling

1. In a medium bowl, mix the frosting with peppermint extract.
2. Spoon about 1 cup of the frosting into a decorating bag fitted with a 1/8 to 1/4-inch tip.
3. Insert the tip into the center of each cupcake, about halfway down, and squeeze the bag gently while pulling upward to fill each cupcake.
4. Repeat with all cupcakes.

Decorating

1. Spoon any remaining frosting into the same decorating bag and generously pipe frosting on top of each cupcake, leaving a 1/4-inch border around the edge.
2. Top each cupcake with the OREO pieces.

Notes

Store any leftover cupcakes in an airtight container at room temperature for 2-3 days. Refrigerate for up to a week and bring to room temperature before serving. For a chocolate version, use a chocolate cake mix.