St. Patrick's Day Leprechaun Irish Cream Buttercream Cupcakes feature a rich and creamy Irish cream buttercream topped with adorable marshmallow leprechaun hats, these cupcakes are easy to make and delicious to eat.
Ingredients needed:
Cupcake Base:
- 6-8 cupcakes (store-bought or homemade)
Buttercream:
- ½ cup room-temperature salted butter
- 2 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons Irish cream
- 1 tablespoon heavy cream
- deep orange food gel color
Decorations:
- 6-8 marshmallows
- 8 ounces green melting chocolate
- 2 ounces black melting chocolate
- St. Patrick's Day sprinkles
- 3-4 sandwich cookies
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
- Irish Cream Substitute: Use Irish cream coffee creamer or syrup for a non-alcoholic version.
- Cupcake Base: Use vanilla, chocolate, or any preferred flavor.
- Food Coloring: Adjust the shade of orange to your preference.
Non-Alcoholic Option
Substitute Irish cream with Irish cream coffee creamer or syrup.
Helpful Kitchen Tools
Disposable Piping Bags
400, 12inch Anti-Burst Pastry Bags, Tipless Icing Piping Bag for Cake, Cream Frosting and Cookie Decoration Supplies
St. Patricks Day Edible Sprinkle Mix
Sprinklefetti mixes contain jimmies, sugar pearls, nonpareils, sugar, dextrose or quin shapes, confetti quins and more!
How to make Patrick's day cupcakes
Perfect for parties, family gatherings, or a celebratory baking session, this recipe comes together in under an hour.
Prepare the Leprechaun Hats
Melt the green chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Dip marshmallows in the green chocolate using a toothpick.
- Scrape off excess chocolate and place on parchment paper to dry.
- Separate sandwich cookies and dip the creamless halves in green chocolate.
- Place on parchment paper.
- While the chocolate is still wet, place a chocolate-covered marshmallow on top of each cookie half to create the hat.
- Let dry completely.
- Melt the black chocolate using the same method and transfer to a piping bag.
- Cut a small hole in the tip.
- Pipe black chocolate around the base of each marshmallow to create the hatband.
- Use tweezers to add sprinkles for decoration.
Make the Buttercream
- In a mixing bowl, whip the butter on high speed until light and fluffy (about 3 minutes).
- Add powdered sugar, vanilla extract, Irish cream, and orange food gel.
- Mix on low until combined.
- Slowly pour in the heavy cream while mixing.
- Increase speed to medium-high and whip until the buttercream is smooth and fluffy.
Assemble the Cupcakes
- Fit a piping bag with the 1M tip and fill with buttercream.
- Pipe a swirl of buttercream onto each cupcake.
- Gently place a leprechaun hat on top of each cupcake.
- Optional: Add extra sprinkles to the buttercream for more festive flair.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Buttercream Tip
For a smoother buttercream, sift the powdered sugar before adding it to the butter. This prevents lumps and creates a silky texture.
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Frequently asked questions, answers and tips:
Yes! Store them in an airtight container in the fridge for up to 3 days. Add the decorations just before serving.
Yes, but freeze them without the decorations. Thaw at room temperature before adding the buttercream and hats.
Dessert Recipes
Ingredients
- 8 Cupcakes
- ½ Cup Butter Room Temperature , Salted
- 2 ¼ Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 ½ Tablespoons Baileys Irish Cream
- 1 Tablespoon Heavy Cream
- Deep Orange Food Gel Color
- 6-8 Marshmallows Large
- 8 Ounces Green Melting Chocolate
- 2 Ounces Black Melting Chocolate
- St Patrick Sprinkles
- 3-4 Sandwich Cookies
Instructions
Prepare the Leprechaun Hats
- Melt green chocolate, dip marshmallows and cookies, assemble hats, and decorate with black chocolate and sprinkles.6-8 Marshmallows, 8 Ounces Green Melting Chocolate, 2 Ounces Black Melting Chocolate, 3-4 Sandwich Cookies, St Patrick Sprinkles
Make the Buttercream
- Whip butter, add powdered sugar, Irish cream, and food coloring. Mix until fluffy.½ Cup Butter, 2 ¼ Cups Powdered Sugar, 1 Teaspoon Vanilla Extract, 1 ½ Tablespoons Baileys Irish Cream, 1 Tablespoon Heavy Cream, Deep Orange Food Gel Color
Assemble the Cupcakes
- Pipe buttercream onto cupcakes and top with leprechaun hats.8 Cupcakes
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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