Mint Julep Cupcakes Recipe

Name: Mint Julep Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 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

Experience the thrill of the Kentucky Derby with these decadent Mint Julep Cupcakes! Infused with a subtle hint of bourbon (for the adults only!), these cupcakes capture the refreshing essence of a classic mint julep. Perfectly moist and tender, they're topped with a luscious cream cheese frosting and garnished with fresh mint, creating a truly unforgettable treat. No need to travel to Kentucky – bring the Derby home with these easy-to-make cupcakes! Adapted from Cooking and Booking.

Prep Time 20 mins

Cook Time 30 mins

Calories 340.9 kcal

Protein 5g

Rating 3.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.