Junior Mint Cupcakes

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For some reason, these cupcakes from House of Yumm reminded me of Thin Mint Girl Scout cookies.  I know “cookie season” is over, but if you have a hankering for some Thin Mint cookies, then whip up a batch of these easy cupcakes with the minty filling.  You’re welcome.

Junior Mint Cupcakes

Makes about 20 cupcakes

  • 1 devils food cake mix
  • 3 eggs
  • 1 cup milk
  • ½ cup oil
  • 2 teaspoons peppermint extract
  • ⅔ cup powdered sugar
  • 5 tablespoons heavy cream
  • 1 and ½ teaspoons peppermint extract
  • 5 cups powdered sugar
  • ¼ cup butter (room temperature)
  • ¾ cup heavy cream
  • 2 teaspoons peppermint extract
  • 20 Junior Mints
  1. Preheat oven to 350 degrees. Line cupcake tray with cupcake liners. Set aside.
  2. In large bowl combine the eggs, milk, oil, and peppermint extract. Stir to combine. Add in the devils food cake mix and stir until completely mixed.
  3. Using a ¼ cup measuring cup scoop the cake batter into the cupcake liners, filling them about ¾ of the way full.
  4. Bake for approximately 16 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven to cool, cool for 5 minutes in the cupcake tray, then remove to continue cooling on a wire rack.
  1. In a small bowl combine the powdered sugar, heavy cream, and peppermint extract. Stir until completely combined.
  2. Once cupcakes are cooled, cut out the center, I used an apple corer, or you can also use a paring knife, cut a small circle approximately ½ an inch in diameter and 1 inch deep. Set aside the piece of cupcake, fill the center hole with filling and place the piece of cupcake back inside to close up the hole.
  1. In large mixing bowl add the butter and mix until creamy, add the heavy cream and powdered sugar and mix on low speed until fully combined and frosting is peaking. Add in the peppermint extract and mix.
  2. Add frosting to piping bag and pipe onto cupcakes. I used a Wilton 2A tip.
  3. Top with a Junior Mint candy



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