Mini Mint Cupcakes
Cupcakes

Mini Mint Cupcakes

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Every year when we start to get close to March...

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. (Okay, with maybe one exception. I might not make green scrambled eggs again. Those were just a little weird. 😉 )

But these little mint Andes cupcakes made the perfect solution to that green-bake craving – and they were delicious! And I'll talk you through an easy way to get the cupcake batter into those mini cupcake tins. (Yes, even if you're on the clumsy side like me!) 

Why you'll love these Mini Mint Cupcakes - 

  • Mini cupcakes are always super popular everywhere I've taken them! Bite-sized desserts that create minimal mess are always a great idea 🙂 

  • They're super quick and simple to make - especially if you use a piping bag to transfer the batter to the cupcake pans. 

  • Mint Cream Cheese frosting is one of the best things I've ever made + eaten! 

  • Plus - Mint and chocolate - can you ever go wrong with that flavor combo? 😉 

FAQs: 

How do I store these cupcakes?

  • Store in a sealable container - like a Tupperware or cupcake carrier. I often put a layer of plastic wrap over the top between the container and lid for a better seal.

  • The cupcakes will keep in the fridge for 3-5 days - as long as they're protected from drying out.

Can I make the cupcakes / frosting ahead of time? 

  • For sure! I've frozen minis in freezer zip-lock bags for up to 4 months, and kept them in the fridge (well-wrapped) as long as 4 days.
    Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - you can refrigerate up to 4 days or freeze up to 4 months.

  • If you freeze your cupcakes or frosting, thaw them in the refrigerator. 

Can I use this recipe to make regular-size cupcakes? 

  • You can!  Just transfer batter to standard-size cupcake pans and liners. They'll need a few minutes longer in the oven.  

Don't forget to pin for later! 

Mini Mint Cupcakes - pinterest pin
Mini Mint Cupcakes

Mini Mint Cupcakes

Sarah H
Mini cupcakes make the most adorable little desserts! Make these mini mint cupcakes, featuring cream cheese frosting and Andes mints!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Decorating time 20 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 48 mini cupcakes
Calories 198 kcal

Equipment

Ingredients
  

Mini Mint 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 Tablespoon mint extract
  • 1 cup buttermilk
  • 3-4 drops liquid green food coloring optional

Cream Cheese Mint frosting

  • 8 ounces cream cheese (1 package, softened)
  • 1 cup butter (2 sticks, softened)
  • 6 cups powdered sugar
  • 2-4 Tablespoons milk
  • 1 Tablespoon mint extract
  • 1/4 teaspoon salt (if using unsalted butter)
  • 3-4 drops liquid green food coloring (optional)

OPTIONAL FILLING + DECORATIONS

  • 48 chocolate chips (for 'filling' cupcakes)
  • 24-36 Andes mints (I bought a few extras; some of them broke at odd angles when I cut them in half!)

Instructions
 

Instructions

    Mini Mint Cupcakes

    • Preheat your oven to 325℉, and prepare 48 mini cupcake tins 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 transfer my batter 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.

    Cream Cheese Mint frosting

    • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency.
    • Add mint extract, salt if needed, and food coloring, and beat until well combined.

    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!
    • 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!

    Video

    Notes

    Please note nutrition information is an estimate and may not be exactly accurate. 

    Nutrition

    Serving: 1cupcakeCalories: 198kcalCarbohydrates: 25gProtein: 2gFat: 10.8g
    Keyword Mini Andes Mint Cupcakes, Mini Mint Cupcakes, St Patrick's Day Cupcakes
    Tried this recipe?Let us know how it was!

    Did you make these Mini Mint Cupcakes? 

    Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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