Green Mint Cupcakes with Mint Buttercream
Soft green mint cupcakes made with white cake mix and topped with fluffy 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.
Notes
Substitutions: Use two whole eggs for a yellow crumb. Gel coloring gives a deeper green.
Tips: Cool fully before frosting and skip tasting the raw batter.
Storage: Keep frosted cupcakes at room temperature up to 3 days, or freeze unfrosted ones up to 3 months.