Vanilla Mint Cupcakes with Chocolate Drizzle

With St. Patty's Day around the corner, I've been on a real mint kick to celebrate the color green! Now, I've already done Chocolate Mint Cupcakes... but what about vanilla mint?! Of course, the chocolate lover in me, had to top them off with a little chocolate, but the fluffy moist vanilla cake, topped with a cool, creamy mint frosting and finished off with that sweet hint of chocolatey goodness, makes these cupcakes so incredible. They are soft, refreshing and decadent, adorned with a bonus piece of chocolate, which makes them all the more perfect.

The base of these cupcakes comes from my favorite vanilla cupcake recipe

Vanilla Mint Cupcakes with Chocolate Drizzle

Yield: 13 cupcakes


Vanilla Cupcakes
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
Vanilla Mint Frosting
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon mint extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted
  • 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)
  • green food coloring 
Chocolate Drizzle
  • 1/2 cup chopped mint chocolate candy, optional (I used Andes mints)
  • 1/2 heavy whipping cream
  • 2 tablespoons butter 
  • Mint Chocolate Candy for garnish (I used Andes mint chocolates)


Prepare Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups. 

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand. 

In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth. 

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Frosting:
With an electric mixer, beat butter on medium-high speed until smooth and pale in color, about 2-3 minutes. On low speed, beat in vanilla, peppermint extract, and salt. Slowly beat in powdered sugar, about a half cup at a time, followed by the cream and food coloring. Increase speed to medium-high and beat for about 3-5 minutes until smooth, light and fluffy.
Prepare Chocolate Drizzle:
In saucepan (or microwave), heat cream just until it starts to boil. Place chocolate in a small bowl and immediately pour just boiled cream on top. Let sit for a minute and then gently stir until smooth and add in butter. Drizzle over frosted cupcakes and place a mint chocolate candy on top for garnish.


Want more minty recipes?! Click the links below and check them out!