Ingredients
For the Cupcakes:
– 1 box vanilla cake mix (or your favorite homemade vanilla cupcake recipe)
– 1 cup whole milk
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon peppermint extract
– Green food coloring
For the Mint Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar, sifted
– 2-3 tablespoons milk
– 1 teaspoon peppermint extract
– Green food coloring
– Green sprinkles and maraschino cherries for decoration
Instructions
1- Preheat Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with green cupcake liners.
2- Make the Cupcakes:
In a large bowl, combine cake mix, milk, melted butter, and eggs.
Add peppermint extract and a few drops of green food coloring. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
3- Make the Mint Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add powdered sugar, beating until smooth.
Add milk, peppermint extract, and green food coloring. Beat until light and fluffy.
4- Assemble:
Pipe a generous swirl of mint buttercream onto each cooled cupcake.
5- Decorate:
Top with green sprinkles and a maraschino cherry for a festive touch.
6- Serve and enjoy!
Enjoy!
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal per cupcake | Servings: 24 cupcakes
