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Green Velvet Mint Cupcakes with Cream Cheese Frosting

Cool mint, green velvet cupcakes with cream cheese frosting and decorated in the colors of the Irish flag.
Course Cream Cheese Frosting, Cupcakes, Dessert, St. Patrick's Day
Cuisine All-American, Irish
Keyword cream cheese frosting, cupcakes, green velvet, Mint
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 899kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • 1/2 teaspoon mint extract
  • 1 ounce green food coloring
  • 10 peppermint patty candy, frozen
  • 1 8 oz package cream cheese, room temperature
  • 1/4 cup butter,room temperature
  • 1 teaspoon mint extract
  • 1 pound, powdered sugar
  • 1 to 2 tablespoons milk, or as needed
  • few drops of orange food coloring, optional

Instructions

  • Preheat oven to 350º Line 24 muffin cups with paper liners.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add oil, buttermilk, vinegar, and mint extract.
  • Stir together with wire whisk until blended. Add green food coloring and stir together. Set aside.
  • Remove peppermint patties from freezer. Unwrap patties and set aside.
  • Place all dry ingredients in a large bowl. Stir together with wire whisk. Pour you wet ingredients into your dry ingredients. Mix with an electric mixer on medium high for about 1 minute or until well combined.
  • Cut 6 peppermint patties in fourths. Fill each cupcake liner 1/4 full with green velvet batter. Put 1/4 piece of peppermint candy on top of batter. Divide remaining green velvet batter among the 24 cupcake liners, filling 2/3 full.
  • Bake for 15 to 20 minutes or until toothpick inserted in middle comes out clean.
  • Remove cupcakes from oven and cool on wire rack.
  • When cupcakes are cool, frost with cream cheese frosting
  • Make Cream Cheese Frosting: Cream together cream cheese, butter and mint extract in a medium bowl until smooth.
  • Gradually add the powdered sugar and continue to beat. Add milk if needed and continue to beat until smooth. Add a few drops of orange food coloring, if desired, and whip until you have reached desired color and consistency.
  • Frost cooled cupcakes. Chop remaining peppermint patties and sprinkle on top of cupcakes.

Nutrition

Serving: 1g | Calories: 899kcal | Carbohydrates: 185g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 708mg | Potassium: 153mg | Fiber: 2g | Sugar: 143g | Vitamin A: 395IU | Calcium: 73mg | Iron: 2.9mg