Mini Mint Cupcakes

Mini Mint Cupcakes

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. (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!

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? 😉 


How do I store these cupcakes?

  • Store in a sealable container; I often put a layer of plastic wrap over the top between the container and lid for a better sea. Cupcakes will keep at room temperature for 1-2 days or in the fridge for 3-5 days as long as they're protected from drying out.

Do I have to make the cupcakes / frosting from scratch? 

  • Not if you don't want to! You can substitute your favorite vanilla cake mix plus the ingredients the mix calls for. Substitute 1 Tablespoon of liquid for mint extract and add some green food coloring; keep the baking pans the same! 
    Store bought frosting is usually a little thinner than my recipe. I recommend adding 1 Tablespoon mint extract and then a 1/4 cup of extra powdered sugar at a time until you reach a consistency that pipes well and stays in place on the cupcakes. 

Can I make the cupcakes / frosting ahead of time? 

  • Definitely! 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 cupcakes make the most adorable little desserts! Make these mini mint cupcakes, featuring cream cheese frosting and Andes mints!
Prep Time20 minutes
Cook Time12 minutes
Decorating time20 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Andes Mint Cupcakes, Mini Mint Cupcakes, St Patrick's Day Cupcakes
Servings: 48 mini cupcakes
Calories: 198kcal
Author: Sarah H



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)


  • 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!)



    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.


    • 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!



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


    Serving: 1cupcake | Calories: 198kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10.8g

    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!

    You can also add a comment or a recipe rating at the bottom of the page! 🙂

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