Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line two muffin tins with paper liners so your cupcakes don’t stick.

Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. This dry mix will give your cupcakes their structure and subtle chocolatey undertone.

Cream the Butter and Sugar

Using an electric mixer, beat the butter and sugar until light and fluffy. It should look like clouds of happiness in your bowl. Add the eggs one at a time, beating well after each addition.

Add the Wet Ingredients

Mix in the sour cream, vanilla, and green food coloring. The batter will transform into a gorgeous shade of emerald green—perfect for St Patrick's Day Cakes .

Combine Everything

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this could make your cupcakes dense instead of light and airy.

Bake and Cool

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Whip Up the Frosting

Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the cream and vanilla. Once fluffy, transfer the frosting to a piping bag fitted with a star tip.

Decorate Like a Pro

Pipe swirls of frosting onto each cupcake, then top with sprinkles and a chocolate coin. Voilà—you’ve got yourself some Instagram-worthy St Patrick's Day Desserts !