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!

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!

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 T mint extract
1 cup buttermilk
(Optional – few drops of liquid green food color!)

Instructions: 
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.

Cream Cheese Buttercream 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)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add flavor and salt if needed and beat until well combined.

Additional Supplies/Equipment:
– Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
– Optional – 50-60 chocolate chips to ‘fill’ your minis!
– 30+ Andes Mints for the cupcake tops – I made sure to buy a few extras; some of them split wrong when I cut them in half

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!

Make this recipe? Let me know how it went – or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!