Preheat oven according to cake mix package. Prepare cake mix according to box directions. Once batter is mixed, add in mint extract and green food coloring. Mix on medium until you achieve a light green "shamrock shake" color.

Prepare 24 muffin tin cups with cupcake liners and divide batter evenly, filling each 2/3 the way full.

Bake according to package (mine was at 325 degrees for 23 minutes since I used dark-nonstick muffin tins) Let cupcakes cools for at least 20-30 minutes before frosting

Tip: Cupcakes are done when you stick a toothpick into the center of a cupcake and it comes out dry.

While cupcakes are baking, prepare your frosting. If you are using a store bought tub of frosting to save on time, skip this step!

Using a mixer, beat butter, milk, vanilla extract until well combined. Turn mixer to low, and slowly add powdered sugar until desired frosting texture is achieved. Start with 3 cups and if you would like a thicker frosting, add the 4 cups of powdered sugar. Increase mixer speed to high and beat for about 30 seconds to 1 minute, until frosting is fluffy.

Frost cupcake with a frosting bag, or a ziplock bag with tip cup off, or a knife.

Decorate with Lucky Charms, food sprinkles and or cherries.