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Mint Cupcakes

Mint Cupcakes
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Mint Cupcakes

For a cupcake that you can enjoy with mint try these gorgeous cupcakes topped with vanilla frosting and mint leaves

Servings12 Servings
Preparation Time50 Minutes
Cook Time0 Minutes
Mint Recipes, Fresh Recipes, Cupcake Recipes, Frosting Recipes, Whiskey Recipes, Whiskey Desserts, Dessert RecipesAmerican

Nutrition Information

Calories380 Kcal
Carbohydrates27 G
Fat21.5 G
Saturated Fat13 G
Protein5 G


  • Cupcakes
  • 3/4 c. granulated sugar
  • 1/2 c. fresh mint, finely chopped
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 3/4 c. whole milk
  • 2 tbsp. bourbon whiskey
  • Frosting
  • 1 8-oz package cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1/2 tsp. pure vanilla extract
  • Pinch salt
  • 1 1/2 c. confectioners’ sugar
  • Fresh mint, for serving

How to Make Mint Cupcakes



Heat oven to 350°F. Line 12-cup muffin pan with paper liners.

Make cupcakes:


In bowl of electric mixer, combine sugar and mint. Rub mixture with fingers so sugar becomes a bit wet. Let sit 10 minutes.


Meanwhile, in medium bowl, whisk together flour, baking powder, and salt.


Add butter to bowl with sugar mixture and, using paddle attachment, beat until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add eggs 1 at a time, beating each until incorporated before adding the next. Beat in vanilla.


Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.


Divide batter between muffin-pan cups (about 1/4 cup each) and bake until wooden pick inserted into center comes out clean, 18 to 22 minutes. Transfer to wire rack and let cool 5 minutes, then brush tops with bourbon whiskey.

Make frosting:


Using electric mixer, beat cream cheese, butter, vanilla and salt until smooth. Reduce mixer speed to low and gradually beat in confectioners’ sugar. Refrigerate until slightly stiffened, about 20 minutes. Frost cooled cupcakes and top with mint leaves.

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