These green mint cupcakes start with a boxed white cake mix and finish with a light mint buttercream swirled on top.
The batter mixes in one bowl, and the cupcakes bake into soft, tender rounds with a cool peppermint flavor. A tint of green food coloring makes them stand out on any dessert table or potluck spread.
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Why This Green Mint Cupcakes Recipe Works
Using egg whites instead of whole eggs keeps the crumb white and soft, which makes the green color look bright and clean. Oil in the batter keeps the cupcakes moist for days.
Peppermint extract is strong, so a small measure goes a long way. The buttercream carries a second hit of mint that balances the sweetness of the cake.
A boxed mix makes the method reliable and quick, while the homemade frosting adds a bakery finish. It is a smart choice when you want a decorated dessert without a long baking session.
Ingredients for Green Mint Cupcakes
- 1 box white cake mix, about 15 ounces
- 3 large egg whites
- 1 cup water
- 1/3 cup vegetable oil
- 1/2 teaspoon peppermint extract, for the batter
- 1/2 teaspoon green food coloring, for the batter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon peppermint extract, for the buttercream
- 4 drops green food coloring, for the buttercream
Cake mix. Use a standard white mix and do not add the extra ingredients listed on the box.
Egg whites. Separate them while cold, then let them come to room temperature for a smoother batter.
Peppermint extract. Use pure extract and measure it carefully, since too much tastes like toothpaste.
Food coloring. Gel coloring gives a deeper green with less liquid.
Butter. Soften it to cool room temperature so the buttercream turns out fluffy, not greasy.
How to Make Green Mint Cupcakes
1. Heat the oven Set the oven to 350 degrees F and line a 12 cup muffin pan with paper liners.
2. Mix the batter In a large bowl, beat the cake mix, egg whites, water, oil, peppermint extract, and food coloring for 2 minutes until smooth.
3. Fill the liners Divide the batter among the liners, filling each about two thirds full.
4. Bake Bake for 15 to 20 minutes until a toothpick in the center comes out clean.
5. Cool the cupcakes Rest the pan for 5 minutes, then move the cupcakes to a rack and cool them completely, about 45 minutes.
6. Beat the buttercream Beat the butter for 2 minutes, then add the powdered sugar, milk, peppermint extract, and coloring and beat until light and fluffy.
7. Frost Spread or pipe the buttercream over the cooled cupcakes.
8. Set Let the frosting set for 10 minutes before serving.
How to Serve Green Mint Cupcakes
Serve the cupcakes at room temperature on a tray with extra mint candies or sprinkles. They go well with a glass of cold milk or hot cocoa. For a dessert table, add chocolate buttercream frosting for dipping, a platter of moist vanilla cake squares, a bowl of silky chocolate ganache for drizzling, or a few slices of lemon layer cake.
How to Store and Reheat Green Mint Cupcakes
Store frosted cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes freeze well for up to 3 months when wrapped tightly. Thaw them at room temperature, then frost them before serving.
Tips and Variations for Green Mint Cupcakes
Do not overfill. Two thirds full gives a gentle dome and keeps the liners clean.
Mix just enough. Stop mixing once the batter is smooth to keep the crumb tender.
Taste the mint. Start with the smaller amount of extract if you prefer a lighter flavor.
Cool completely. Frosting a warm cupcake melts the buttercream.
Pipe a swirl. A large star tip makes a neat swirl, or use a spoon for a rustic look.
Try add ins. Fold in mini chocolate chips for a chocolate mint flavor.
Skip the raw batter. Do not taste the batter, because boxed mixes contain raw flour.
Store safely. For safe storage guidance, read the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Green Mint Cupcakes
How do I make green mint cupcakes without a cake mix?
Use a favorite vanilla cupcake batter and add peppermint extract and green coloring. Bake as directed for that batter.
Can I make green mint cupcakes ahead of time?
Yes. Bake and freeze the unfrosted cupcakes for up to 3 months, then thaw and frost them on the day you serve them.
How much extract goes into green mint cupcakes?
Use 1/2 teaspoon in the batter for a clear mint flavor, or start with 1/4 teaspoon if you want it lighter.
Why are my cupcakes sinking in the middle?
The oven may be too cool or the door was opened too early. Wait until the last few minutes before testing.
Can I use whole eggs instead of whites?
Yes, use 2 large whole eggs, but the crumb will be slightly yellow.
Green Mint Cupcakes with Mint Buttercream
Equipment
- 12 cup muffin pan
- paper liners
- Electric mixer
- piping bag or spoon
Ingredients
Main Ingredients
- 1 box white cake mix about 15 oz
- 3 large egg whites room temperature
- 1 cup water
- ⅓ cup vegetable oil
- ½ tsp peppermint extract for the batter
- ½ tsp green food coloring for the batter
- ½ cup unsalted butter softened, for the buttercream
- 2 cup powdered sugar
- 2 tbsp whole milk
- ½ tsp peppermint extract for the buttercream
- 4 drops green food coloring for the buttercream
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and line a muffin pan with paper liners.
- Mix the batter. Beat the cake mix, egg whites, water, oil, extract, and coloring for 2 minutes until smooth.
- Bake. Fill the liners two thirds full and bake for 15 to 20 minutes until a toothpick comes out clean.
- Cool. Cool in the pan for 5 minutes, then on a rack for about 45 minutes until fully cool.
- Make the buttercream. Beat the butter until pale, then beat in the powdered sugar, milk, extract, and coloring until fluffy.
- Frost. Pipe or spread the buttercream onto the cooled cupcakes and let it set for 10 minutes.
