Fluffy vanilla mint cupcakes (Printable)

Fluffy vanilla cupcakes with cool mint flavor and creamy whipped frosting, garnished with green sprinkles.

# What You Need:

→ For the Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp 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 tsp pure vanilla extract
10 - 1/2 tsp 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 tsp peppermint extract
15 - 3–4 drops green food coloring (optional)

→ For Garnish

16 - Green sprinkles
17 - Maraschino cherries (optional)

# How-To Steps:

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 with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and peppermint extracts.
05 - Add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
06 - Stir in the green food coloring until the batter reaches your desired shade.
07 - Divide the batter evenly among cupcake liners, filling each about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat the cold heavy cream with powdered sugar, peppermint extract, and food coloring (if using) until stiff peaks form.
10 - Pipe or spread the frosting onto cooled cupcakes. Top with green sprinkles and a maraschino cherry if desired.

# Helpful Tips:

01 -
  • The mint flavor is refreshing without being overpowering, like a cool breeze on a spring day
  • That whipped cream frosting is so light you might accidentally eat three cupcakes before realizing what happened
  • They bring all the nostalgia of the drive thru shake but with way more satisfaction
02 -
  • Room temperature ingredients make or break the texture of these cupcakes, plan ahead
  • Over mixing the batter once flour is added will make them tough, gently fold until just combined
  • The whipped cream frosting needs to stay cold, work quickly and refrigerate if it starts getting soft
03 -
  • Use a cookie scoop to fill cupcake liners for perfectly uniform sized cupcakes every time
  • Chill your mixing bowl and beaters before whipping the cream, it makes the process faster and more foolproof

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