Ingredientes para Mint Julep Cupcakes
- Butter
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon milk + 2-4 tablespoons milk (for frosting)
- 1/4 cup bourbon + 1 tablespoon bourbon
- Creme De Menthe
- 4 cups powdered sugar
- 2 cups (4 sticks) unsalted butter
- 1/2 cup shortening
- fresh mint leaves (for garnish)
- green sprinkles (for garnish)
- 1 cup buttermilk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mint Julep Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Mint Julep Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup bourbon, and 1 tablespoon milk.
- Gradually add the wet ingredients to the dry ingredients, alternating with the remaining dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a large bowl, beat together 1 cup (2 sticks) unsalted butter and 1/2 cup shortening with an electric mixer until light and fluffy.
- Gradually add 4 cups powdered sugar, alternating with 2-4 tablespoons of milk, until desired consistency is reached.
- Stir in 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, and 1 tablespoon bourbon.
- Once the cupcakes are completely cooled, frost them generously. Garnish with fresh mint leaves and green sprinkles.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
135g
Fat
40g
Carbs
15g
