½cup(113 g or 1 stick) unsalted butter, room temperature
1cup(200 g) sugar
¾teaspoonvanilla extract
¼teaspoonmint extract
2large eggs, room temperature
1 ⅓cups(170 g) all-purpose flour, separated
1 ½teaspoonsbaking powder
½teaspoonsalt
½cup(120 mL) whole or low-fat milk, room temperature
⅓cup(80 mL) Kentucky bourbon
2tablespoons(45 mL) crème de menthe
Bourbon and Mint Frosting:
½cup(113 g or 1 stick) unsalted butter, room temperature
2cups(350 g) powdered sugar, sifted
2tablespoons(30 mL) bourbon, or whiskey
2tablespoons(30 mL) crème de menthe
dash of salt
Instructions
Cupcakes
Preheat oven to 350° F. Place 12 liners in a cupcake pan and set aside.
In a medium bowl, whisk flour, salt and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy, about 1 minute. With the mixer running, add eggs one at a time, then add extracts. Beat until creamy, about 2 minutes, scraping down the sides of the bowl when necessary.
Turn mixer speed to low and gradually beat in half the flour mixture. Add the milk and liquors to the batter, then add the rest of the flour. Mix just until combined, until the batter comes together.
Fill each cupcake liner with batter, about two-thirds full (I like to use an ice cream scoop). Bake at 350° F for 18 to 20 minutes. Cool for 5 minutes before removing from pans. Place on wire rack and cool completely before frosting.
Bourbon and Mint Frosting
In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed butter until smooth, about 1 minute.
Turn mixer speed to low and add the salt and half the powdered sugar (about 1 cup). Beat in until smooth.
Add bourbon and crème de menthe, then add remaining powdered sugar (1 cup).² Add one drop of green food dye and mix until you reach a light green hue.
Transfer frosting to a piping bag fitted with desired frosting tip. Frost cupcakes and garnish with a mint leaf.
Notes
Nonalcoholic cupcakes: Omit creme de menthe and bourbon. Increase milk to 2/3 cup. Increase mint extract to 1/2 teaspoon. Add 1 teaspoon bourbon extract. Nonalcoholic frosting: Omit creme de menthe and bourbon. Use 1/4 teaspoon mint extract and 1 teaspoon bourbon extract. Add 1 to 2 Tablespoons milk for desired frosting consistency.Frosting: Feel free to adjust the amount of powdered sugar for desired piping consistency.Store cupcakes in an airtight container at room temperature for up to 3 days.