Fluffy vanilla mint cupcakes (Printable Version)

Light vanilla cupcakes with refreshing mint and creamy whipped topping, perfect for a festive dessert.

# What You'll Need:

→ For the Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon peppermint extract
11 - 5-6 drops green food coloring

→ For the Frosting

12 - 1 cup heavy whipping cream, cold
13 - 1/3 cup powdered sugar
14 - 1/2 teaspoon peppermint extract
15 - 3-4 drops green food coloring

→ For Garnish

16 - Green sprinkles
17 - Maraschino cherries

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts until incorporated.
05 - Add the dry ingredients in three parts, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Stir in green food coloring until the batter reaches your desired shade.
07 - Divide the batter evenly among cupcake liners, filling each about 2/3 full.
08 - Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
09 - Beat the cold heavy cream with powdered sugar, peppermint extract, and food coloring until stiff peaks form.
10 - Pipe or spread the frosting onto cooled cupcakes. Top with green sprinkles and a maraschino cherry if desired.

# Expert Advice:

01 -
  • The texture is impossibly light, like eating a cloud that just happens to taste like your favorite milkshake
  • That whipped cream frosting is honestly worth making by itself even without the cupcakes
  • They disappear faster than you can say theres more batter in the bowl
02 -
  • Overbeating the whipped cream frosting will turn it into butter literally, watch it like a hawk once you see soft peaks forming
  • Room temperature ingredients blend together seamlessly, cold butter creates weird lumps that never quite disappear
03 -
  • For extra mint flavor, brush the warm cupcakes with a simple syrup made with peppermint extract before frosting
  • The frosting pipes best if you chill it for 10 minutes after whipping, it holds those pretty swirls longer

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