Irresistible St. Patrick’s Irish Mint Buttercream Squares
These Irish mint buttercream squares combine a buttery soft texture with a refreshing minty twist, perfect for festive occasions like St. Patrick’s Day. Easy to make and crowd-pleasing, they offer a nostalgic yet fresh dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) whole milk
- 1 cup (225 g) unsalted butter, softened (for buttercream)
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon pure peppermint extract
- 2 tablespoons (30 ml) heavy cream
- A few drops green gel food coloring (optional)
- Pinch of salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
- Pour batter into prepared pan and spread evenly with a spatula.
- Bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in pan on wire rack for 20 minutes, then lift out using parchment overhang and cool completely before frosting.
- For the buttercream, beat softened butter on medium speed until creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds.
- Beat in peppermint extract, pinch of salt, and heavy cream. Add green gel food coloring if desired and mix until smooth.
- Spread buttercream evenly over cooled squares, creating soft peaks or swirls with a spatula.
- Refrigerate frosted cake for at least 1 hour to set buttercream.
- Cut into squares using a sharp knife warmed under hot water for clean edges.
Notes
Use room temperature ingredients for best results. Avoid overmixing batter to keep squares tender. Cool cake completely before frosting to prevent melting buttercream. If buttercream is too soft, chill and re-whip. Warm knife under hot water for clean slicing. Store refrigerated and bring to room temperature before serving.
Nutrition
- Serving Size: 1 square (1/16th of
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: Irish mint buttercream squares, St. Patrick’s Day dessert, mint buttercream, festive dessert, easy buttercream squares, mint dessert