Crème De Menthe Cupcakes

The marbled green and white theme in the frosting, and the cupcakes themselves, are you only outward hint at the minty spice that lies beneath the surface. The cupcake is almost muffin like: not overly sweet with a cool mint flavoring that hits at the end of each bite. And I reused the peppermint buttercream frosting recipe from the Peppermint Mocha Cupcake recipe I made this December. With or without the titular liquor, this  cupcake will make a spectacular St. Patty’s day dessert.

AuthorMackieDifficultyBeginner

Crème De Menthe Cupcakes
 ¾ cup Butter
 1 cup Sugar
 2 Eggs
 ½ tsp Peppermint extract
 1 ½ cups Flour
 1 ½ tsp Baking powder
 ¼ tsp Salt
  cup Milk
 2 tbsp clear Crème de menthe*
 *or substitute another 1/2 tsp of peppermint extract
 Green food coloring
Frosting
 1 cup Unsalted butter
 ¼ cup Heavy cream
 1 tsp Vanilla
 ¼ tsp Peppermint extract
 4 cups Confectioners' sugar
 Green food coloring

Crème De Menthe Cupcakes
1

Preheat the oven to 350 degrees.

2

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the peppermint extract. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the dry ingredients with adding the milk with crème de menthe to the butter mixture, mixing well after each addition.

3

Reserve 2 cups of batter and pour into a second, smaller bowl. Dye the remaining contents of the original bowl green with food coloring, adding dye until you've reached your desired shade.

4

Spoon a single spoonful of white batter into a muffin tin lined with paper liners, then cover with a spoonful of green batter, and top with a second spoonful of white batter; filling the cupcake liner 3/4 full. Repeat with remaining cupcake wells.

5

Take a toothpick and swirl the colors together to create a marbled effect. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to cool completely.

Frosting
6

Beat the butter until smooth and fluffy, about 3 minutes. Add the heavy cream, vanilla, and peppermint extract. Add confectioners' sugar one cup at a time, mixing until you've achieved your desired consistency. Divide the frosting in half and dye one of the halves green with food coloring.

7

Scrape the frosting into the same piping bag, alternating additions of each color frosting. Pipe onto the cooled cupcakes and serve.

(Note: If you're adding the crème de menthe to the cupcake batter, you can add crème de menthe to the frosting too: just replace the heavy cream and peppermint extract with liquor.)

Ingredients

Crème De Menthe Cupcakes
 ¾ cup Butter
 1 cup Sugar
 2 Eggs
 ½ tsp Peppermint extract
 1 ½ cups Flour
 1 ½ tsp Baking powder
 ¼ tsp Salt
  cup Milk
 2 tbsp clear Crème de menthe*
 *or substitute another 1/2 tsp of peppermint extract
 Green food coloring
Frosting
 1 cup Unsalted butter
 ¼ cup Heavy cream
 1 tsp Vanilla
 ¼ tsp Peppermint extract
 4 cups Confectioners' sugar
 Green food coloring

Directions

Crème De Menthe Cupcakes
1

Preheat the oven to 350 degrees.

2

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the peppermint extract. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the dry ingredients with adding the milk with crème de menthe to the butter mixture, mixing well after each addition.

3

Reserve 2 cups of batter and pour into a second, smaller bowl. Dye the remaining contents of the original bowl green with food coloring, adding dye until you've reached your desired shade.

4

Spoon a single spoonful of white batter into a muffin tin lined with paper liners, then cover with a spoonful of green batter, and top with a second spoonful of white batter; filling the cupcake liner 3/4 full. Repeat with remaining cupcake wells.

5

Take a toothpick and swirl the colors together to create a marbled effect. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to cool completely.

Frosting
6

Beat the butter until smooth and fluffy, about 3 minutes. Add the heavy cream, vanilla, and peppermint extract. Add confectioners' sugar one cup at a time, mixing until you've achieved your desired consistency. Divide the frosting in half and dye one of the halves green with food coloring.

7

Scrape the frosting into the same piping bag, alternating additions of each color frosting. Pipe onto the cooled cupcakes and serve.

(Note: If you're adding the crème de menthe to the cupcake batter, you can add crème de menthe to the frosting too: just replace the heavy cream and peppermint extract with liquor.)

Crème De Menthe Cupcakes

Thanks to Taste of Home for the cupcake recipe & Sally’s Baking Addiction for the frosting recipe!

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