Best 2 Mint Julep Cupcakes Recipes

MINT JULEP CUPCAKES

Steps:

• For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
• Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
• For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
• Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.

MINT JULEP CUPCAKES

Steps:

• 1. Pre-heat oven to 350. Place 36 liners in cupcake pans.
• 2. Whisk salt, baking powder and 1 3/4 cups of the flour. Cream butter, sugar, eggs, and extracts in a large mixing bowl until creamy (make sure to scrape down the sides of the bowl.) Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible until the batter comes together.
• 3. Fill paper lined cupcake pan with large ice cream scoop. Bake for about 18 minutes, or until toothpick comes out of center clean. Let cool. Brush tops of cupcakes with some extra bourbon (or whiskey).
• 4. FROSTING Beat butter until light in color and fluffy. Add powdered sugar one cup at a time until paste like consistency. Add bourbon and crème de menthe and salt. (You can add powdered sugar if needed for frosting consistency.) Frost cupcakes. Garnish with fresh mint or chocolate as desired.