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!