Creme de Menthe Cupcakes Recipe

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Creme de Menthe Cupcakes Recipe
Creme de Menthe Cupcakes Recipe photo by Taste of Home
Publisher Photo

Creme de Menthe Cupcakes Recipe

Read Reviews
1
Publisher Photo
We use creme de menthe, a liqueur that means “mint cream” in French, to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon mint extract
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 2 tablespoons white (clear) creme de menthe
  • Green paste food coloring
  • FROSTING:
  • 1 carton (8 ounces) mascarpone cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 4 teaspoons white (clear) creme de menthe
  • Green paste food coloring

Directions

Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer two cups batter to a separate bowl. Mix food coloring paste into remaining batter.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners’ sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix).
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers. Yield: about 1 dozen.
Editor’s Note: For extra-thick frosting like that in the photo, double all ingredients.
Originally published as Creme de Menthe Cupcakes in Taste of Home November 2016, p45

Nutritional Facts

1 cupcake: 372 calories, 24g fat (14g saturated fat), 95mg cholesterol, 222mg sodium, 35g carbohydrate (21g sugars, 0 fiber), 5g protein.

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon mint extract
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • 2 tablespoons white (clear) creme de menthe
  • Green paste food coloring
  • FROSTING:
  • 1 carton (8 ounces) mascarpone cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 4 teaspoons white (clear) creme de menthe
  • Green paste food coloring
  1. Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer two cups batter to a separate bowl. Mix food coloring paste into remaining batter.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
  3. For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners’ sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix).
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers. Yield: about 1 dozen.
Editor’s Note: For extra-thick frosting like that in the photo, double all ingredients.
Originally published as Creme de Menthe Cupcakes in Taste of Home November 2016, p45

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Reviews forCreme de Menthe Cupcakes

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Mcordiq5 User ID: 8985641 258408
Reviewed Dec. 20, 2016

"This was the worst frosting recipe I have ever tried. I was skeptical because the ratio seemed wrong and it stated that the recipe needed to change if you desired the pictured result. I salvaged costly ingredients to make more of a cream cheese frosting. You cannot simply beat mascarpone cheese,confectioners sugar and whipping cream to create a smooth mixture that holds up to piping. Taste of Home is a site for non-tested amateur recipes. Never again."

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