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Pot o’ Gold Cupcakes Recipe

By: Author Chef Ruthie

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Our Pot o’ Gold Cupcakes Recipe are a festive and sweet addition to your St. Patrick’s Day celebrations! Today’s St. Patties Day dessert begin with a cake mix which is always nice when you’re running short on time! Of course, we had to color them green. We take a yellow cake mix–add pistachio pudding, eggs, sour cream, milk, canola oil, almond extract, and green food coloring. Don’t forget to garnish with a gold chocolate coin to get all the luck of the Irish in our Pot o’ Gold Cupcakes Recipe. 🙂

Today's Pot o' Gold Cupcakes Recipe are a festive and sweet addition to your St. Patrick's Day celebrations! by cookingwithruthie.com

Ingredients in our Pot o’ Gold Cupcakes Recipe

  • yellow cake mix
  • pistachio pudding
  • eggs
  • light sour cream
  • milk, water, canola oil, almond extract
  • green food coloring
  • Rolo’s candy bar rolls
  • chocolate gold coins, to garnish
  • Almond Buttercream Frosting:
  • butter
  • powdered sugar
  • almond extract
  • milk

Step by Step Pot o’ Gold Cupcakes Recipe

My cupcakes turned out to be a bit of an experiment–I originally thought I’d bake them for 3 minutes, add in the Rolo’s and finish cooking! Sadly, no… my plan didn’t quiet work out.

Our Pot o’ Gold Cupcakes Recipe puff up so big and fluffy while they bake then settle down to normal size as they cool.

So, I changed to adding the Rolo after they cooled for a festive “Pot o’ Gold” surprise in the middle!

Helpful baking tips for higher elevations:

  • If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 
  • Adjustments are needed for 5000+ feet and above:
  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
  • Check if it is done a little early.
  • This takes some trial and error to get it right for you.

Learn more HERE

Yield: 18

Pot o' Gold Cupcakes Recipe

Pot O Gold Cupcakes 19

Today's Pot o' Gold Cupcakes Recipe are a festive and a sweet addition to your St. Patrick's Day celebrations! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • Pot o' Gold Cupcakes:
  • 1 yellow cake mix
  • 2 (2 oz) pistachio pudding (2 small boxes)
  • 3 eggs, room temperature
  • 3/4 cup light sour cream, room temperature
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • 7 drops green food coloring
  • 3 packages Rolo's candy bar rolls
  • 18 chocolate gold coins, to garnish
  • Almond Buttercream Frosting:
  • 1 cup salted butter, softened
  • 4-5 cups powdered sugar
  • 3/4 teaspoon almond extract
  • 1-2 tablespoons milk

Instructions

  1. Cupcakes:
  2. Preheat oven to 350 degrees.
  3. Place cupcake liners in cupcake pan.
  4. Spray the liners with cooking spray (helps to ensure easy removal).
  5. In large mixing bowl combine cake mix and pudding; mix well.
  6. In a small mixing bowl whisk eggs, sour cream, milk, canola oil, almond extract, and green food coloring.
  7. Make a well in the dry ingredients, pour the liquid into the well, mix with a hand mixer for 2-3 minutes at medium speed.
  8. Using a 1/4 cup measuring cup or a D-20 medium ice cream scoop, fill cupcake liners.
  9. Bake for 18-22 minutes until a toothpick comes out clean. (they will puff up a lot and shrink back while cooling.)
  10. Remove immediately from pan and cool on a cooling rack.
  11. Once cooled cut an "x" shape in the middle of each top (see tutorial), place 1 Rolo in each cupcake and frost.
  12. Decorate with a gold coin if desired.
  13. Almond Buttercream Frosting:
  14. In a medium sized mixing bowl--beat butter for 2 minutes until smooth.
  15. Add powdered sugar 1 cup at a time.
  16. Mix well, mixture will appear too stiff, add almond extract and 1 tablespoon milk, mix until stiff peak consistency, if needed add additional tablespoon of milk.
  17. To frost (I used a frosting bag and a Wilson #2 A circle tip).

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 849Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 366mgCarbohydrates: 162gFiber: 1gSugar: 145gProtein: 5g
© Ruthie
Cuisine: American / Category: Cup Cakes

More Irish Recipes 

Share some leprechaun love with our Pot o’ Gold Cupcakes Recipe!

One more thing before you go…

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Love Always,

Ruthie & Madeliene 

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