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Oreo-Shamrock Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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These adorable cupcakes deliver on minty flavor and the lucky charm of delicious shamrock shakes.
Updated May 20, 2022
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs 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 Oreo Thins chocolate mint crème sandwich cookies, cut into quarters (about 1 cup)


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make cake batter as directed on box, stirring food color into batter to desired shade of green. Bake cupcakes as directed. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In medium bowl, mix frosting and peppermint extract. Spoon about 1 cup frosting into decorating bag fitted with 1/8- to 1/4-inch tip. Insert tip into center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to top. Repeat with remaining cupcakes.
  • 4
    Spoon remaining frosting into same bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with Oreo pieces.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a white sprinkle border around the frosted edges, if desired.
  • tip 2
    Oreo Thins chocolate mint crème sandwich cookies can be found in the grocery aisle next to the other varieties of Oreo cookies. They have less filling, which makes them easier to cut into quarters.


Nutrition Facts are not available for this recipe
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