Homemade vanilla mint cupcakes with mint buttercream frosting, topped with Andes Mint Chocolates.
- 3 cups of flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) of unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 2 egg whites
- 2 teaspoons vanilla extract
- 2 teaspoons pure mint extract
- 2 teaspoons vegetable oil
- 2/3 cup milk
- Andes Mints (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups of powdered sugar, Sifted
- 1/4 teaspoon salt
- 1 tablespoon pure mint extract
- up to 4 tablespoons milk
- Food Coloring Gel – optional
- In a medium-sized bowl mix the flour, baking powder, baking soda, salt and set it aside.
- Cream butter and sugar with your electric/stand mixer until fluffy.
- Add the eggs and egg whites one at a time and mix on slow speed.
- Add vanilla and mint extracts and vegetable oil and mix until blended.
- On slow speed add the contents of the medium-sized bowl, don’t over mix.
- Add milk and mix for about 30 seconds on slow, then scrap the bowl (including the bottom) and mix again for another 30 seconds. The batter should be smooth.
- Scoop about 1/4 cup of batter into your cupcake liners.
- Bake 20-22 minutes at 325 degrees.
- Allow to cool before frosting.
- Beat the butter for a few minutes using your mixer on medium speed.
- Add 3 cups of powdered sugar and mix on low speed until blended.
- Add the mint extract, salt, and 2 tablespoons of milk. Mix on medium speed for 3 minutes.
- If you need stiffer frosting, add the remaining sugar.
- If you need a thinner frosting, add the remaining milk.
- Add your food coloring gel until you get the color desired. (optional)
Add an Andes Mint to the cupcake after frosting.
- Serving Size:
- Calories: 280
- Sugar: 17 g
- Sodium: 125 mg
- Fat: 16.9 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29.3 g
- Fiber: 0.4 g
- Protein: 3.6 g
- Cholesterol: 87.5 mg
Keywords: vanilla mint cupcakes