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Mini Mint Cupcakes
by
Intensive Cake Unit
(IC: instagram)
48 cupcakes
35 min
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!
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Mini Mint Cupcakes
Recipe details
Ingredients
Cupcakes:
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs (or ¾ cup egg whites if coloring your cupcakes)
- 1 T mint extract
- 1 cup buttermilk
- (Optional – few drops of liquid green food color!)
Frosting:
- 8 oz (one package) cream cheese, softened
- 16 Tablespoons (two sticks) butter, softened
- 6-7 c powdered sugar
- 2-4 Tablespoons milk
- 1 T mint extract
- 1/4 t. salt (if using unsalted butter)
- (Optional – few drops of liquid green food color!)
Optional filling + decorations
- 48 chocolate chips
- 24-36 Andes mints (I bought a few extras; some of them broke at odd angles when I cut them in half!)
Instructions
Cupcakes:
- 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.
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!
Tips
- For links to the supplies and decorating equipment I use, see IntensiveCakeUnit.com/mini-mint-cupcakes !
Want more details about this and other recipes? Check out more here!
Published February 26th, 2021 11:53 PM
Comments
Share your thoughts, or ask a question!
These look fantastic! Will have to give them a try. Might fiddle with the frosting, add some creme de menthe in place of milk. Or dribble a drop or two on the cupcakes when right out of the oven when warm. Thanks for sharing! 🍀
Have made these a bunch of times throughout the year and just changed the color to go with the event or season! Now purchasing the mints in bulk. Thank you!