Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Cupcake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
4. Mix in the sour cream (or Greek yogurt).
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!
6. Add a few drops of green food coloring and stir until you reach your desired shade.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

1. In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
2. Gradually add the powdered sugar, mixing on low speed.
3. Add the vanilla extract, peppermint extract, and heavy cream, then mix on high speed for 3-4 minutes until fluffy.
4. Add a few drops of green food coloring and mix until evenly colored.

Step 5: Decorate the Cupcakes

1. Transfer the frosting to a piping bag fitted with a star tip (or use a spoon to frost).
2. Pipe a swirl of frosting on each cupcake.
3. Top with whipped cream, sprinkles, and a cherry for the full Shamrock Shake effect!

Step 6: Serve & Enjoy!

These cupcakes are best enjoyed fresh, but they can also be stored for later (see storage tips below).