Set your oven to 350°F (175°C) and line your cupcake tray with 12 cupcake liners. This is where your future masterpieces will rise and shine!

In a medium bowl, whisk the flour, baking powder, and salt. It doesn’t get simpler than this. Set it aside.

In a large bowl, beat that butter and sugar together until it looks soft and fluffy. You’re looking for a smooth texture.

Crack in those eggs one at a time and mix until they disappear into the batter. Add the vanilla and just enjoy that delicious smell for a moment. Honestly, this step always makes me want to bake more often.

Now take turns adding your dry mixture and the milk into your bowl. A little dry, a little milk, repeat until it’s all in there. Don’t overmix.

Spoon the batter into the cupcake liners, filling them about 2/3 of the way.

Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before you even think about icing. Warm cupcakes and buttercream are not friends!

Beat the butter until smooth and creamy, then add powdered sugar one cup at a time. Don’t rush, this part is all about building that fluffy texture. Add in the vanilla and milk little by little until it spreads easily.

Now… time to tint it green! Add food coloring until you get that perfect St. Paddy’s Day hue. I go for a bright shamrock green, but there are no rules here.

Spread a generous layer of green frosting on each cooled cupcake. You can use a knife, a piping bag, or even a zip-top bag with the corner snipped off. Whatever works! Just don’t skimp, these cupcakes are all about the celebration.

Take your rainbow candy strips and cut them into pieces long enough to make a little arch. Gently press the ends into the frosting to make your rainbow stand tall. The cupcakes suddenly go from “cute” to “OMG adorable.”

Add gold sprinkles or flakes at the ends of the rainbow, like little pots of gold! You can also use a piece of black licorice or even a chocolate coin to really sell the “leprechaun treasure” idea.