Mint Julep Cupcakes

Name: Mint Julep Cupcakes
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 3/4 c. granulated sugar; 1/2 c. fresh mint, finely chopped; 1 1/2 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 2 large eggs; 1/2 tsp. pure vanilla extract; 3/4 c. whole milk; 2 tbsp. bourbon; 1 8-oz package cream cheese, at room temperature; 6 tbsp. unsalted butter, at room temperature; Pinch kosher salt; 1 1/2 c. confectioners’ sugar; Fresh mint, for serving

By The Good Housekeeping InstitutePublished: Apr 24, 2018

Mint Julep Cupcakes - Mother's Day Desserts

Danielle Occhiogrosso Daly

Yields:

12 serving(s)

Total Time:

50 mins

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Get Kentucky Derby ready with these cocktail-inspired cupcakes.

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Ingredients

Cupcakes

3/4 cup
granulated sugar
1/2 cup
fresh mint, finely chopped
1 1/2 cups
all-purpose flour
1 1/2 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
2
large eggs
1/2 tsp.
pure vanilla extract
3/4 cup
whole milk
2 Tbsp.
bourbon

Frosting

1
8-oz package cream cheese, at room temperature
6 Tbsp.
unsalted butter, at room temperature
1/2 tsp.
pure vanilla extract
Pinch kosher salt
1 1/2 cups
confectioners’ sugar
Fresh mint, for serving

Directions

1. Step 1Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
2. Step 2Make cupcakes: In bowl of electric mixer, combine sugar and mint. Rub mixture with fingers so sugar becomes a bit wet. Let sit 10 minutes.
3. Step 3Meanwhile, in medium bowl, whisk together flour, baking powder, and salt.
4. Step 4Add butter to bowl with sugar mixture and, using paddle attachment, beat until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add eggs 1 at a time, beating each until incorporated before adding the next. Beat in vanilla.
5. Step 5Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.
6. Step 6Divide batter between muffin-pan cups (about 1/4 cup each) and bake until wooden pick inserted into center comes out clean, 18 to 22 minutes. Transfer to wire rack and let cool 5 minutes, then brush tops with bourbon.
7. Step 7Make frosting: Using electric mixer, beat cream cheese, butter, vanilla and salt until smooth. Reduce mixer speed to low and gradually beat in confectioners’ sugar. Refrigerate until slightly stiffened, about 20 minutes. Frost cooled cupcakes and top with mint leaves.