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Pot of Gold Cupcakes

These festive cupcakes are perfect for a St. Patrick’s Day celebration.


  1. Preheat oven to 350˚F (180°C). Line 24 muffin cups with green, shamrock or St. Patrick’s Day–inspired paper liners.
  2. Using electric mixer, in large bowl, beat together cake mix, baking powder, instant pudding mix, eggs, yogurt, applesauce, oat milk, vanilla and salt until well combined.
  3. Spoon batter into prepared muffin cups, filling about three-quarters full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
  4. Frosting: Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and mint until blended and smooth (if needed, add 1 to 2 tbsp/15 to 30 mL more cream). Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy. Beat in food colouring.
  5. Transfer frosting to piping bag fitted with star tip; pipe frosting over cupcakes. Press gold chocolate coins into frosting; sprinkle with coloured sprinkles.

Alternatively, use Duncan Hines Fluffy White Frosting -- flavour with mint extract and colour with green food colouring for easy preparation.