Mini Mint Cupcakes
Every year when we start to get close to March, I start wanting to bake ALL the green things! My mom used to make green food for St Patrick’s Day every year when we were growing up, and somehow even as a grown adult I find myself wanting to continue the tradition. I might not make green eggs again...those were weird...but these little mint Andes cupcakes made the perfect solution to that green-bake craving – and they were delicious!
Mini cupcakes are always super popular, but these could be made as full-size cupcakes if you’d like! Cupcake and frosting recipes are below!
- 48 cupcakes
- Prep time: 20 Minutes|Cook time: 15 Minutes|Total time: 35 Minutes
Optional filling + decorations
- Preheat your oven to 325 degrees F, and prepare 50-60 mini cupcake tins (this Wilton mini cupcake pan is my favorite!) with mini cupcake liners. Set aside.
- Combine flour, baking powder, baking soda, and salt. Stir to combine and set aside.
- In a medium or stand mixer bowl, cream together butter and sugar until lightened. Mix in eggs, mint extract, and buttermilk – the mix will look clumpy and strange at this stage. This is normal!
- Add flour mixture to the wet ingredients and mix until just combined – don’t overmix! The batter will be fairly thick.
- Divide the batter evenly between the cupcake liners – I’m a bit on the clumsy side, so I prefer to make my minis with a piping bag! Up to you :)
- Bake for 10-12 minutes, or until centers are set and a toothpick inserted in the center comes out mostly clean.
- Allow to cool completely before frosting.
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency.
- Add flavor, salt if needed, and food coloring and beat until well combined.
Assembly / decorating:
- If you’d like, press a chocolate chip into the center of each cupcake – I often have mini cupcakes split when I try to fill them, so I used a chocolate chip to add a bit of a surprise to the centers of these!
- Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!
- Transfer frosting to a large piping bag fitted with the tip of your choice – I used an open-star tip very similar to the Ateco 869! Any large tip will work, however. Unwrap Andes mints and cut each one in half – you could use a whole one, but they make mini cupcakes a bit bulky and top-heavy, so I opted for a half. And you’re done! Enjoy!
- For links to the supplies and decorating equipment I use, see IntensiveCakeUnit.com/mini-mint-cupcakes !
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