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A freshly baked Andes Mint Cupcakes topped with mint-green frosting and a piece of Andes mint chocolate. A bite has been taken out, revealing the moist chocolate interior.

Andes Mint Cupcakes

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These delicious Andes Mint Cupcakes with a minty frosting taste just like the Andes mint candy, perfect for a treat!
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Prep Time 25 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 55 minutes
Servings: 20 Cupcakes
Course: Dessert
Cuisine: American
Calories: 266
Ingredients Method Nutrition Notes

Ingredients
  

For the cupcakes:
  • 2 tablespoons vegetable oil For moisture
  • 6 tablespoons unsalted butter softened to room temperature For richness
  • ½ cup 100 g granulated sugar (For sweetness)
  • ½ cup 105 g light brown sugar packed (Adds depth of flavor)
  • 2 large eggs at room temperature (Binding agents)
  • 2 teaspoons vanilla extract For flavor
  • 1 cup 130 g all-purpose flour (Base for the cupcakes)
  • 6 tablespoons 30 g unsweetened cocoa powder (For chocolate flavor)
  • ½ teaspoon baking soda Leavening agent
  • ¼ teaspoon baking powder Additional leavening
  • ¼ teaspoon salt To balance sweetness
  • ¾ cup 180 ml milk at room temperature (To create a smooth batter)
For the frosting:
  • 1 cup 226 g unsalted butter softened to room temperature (Base for frosting)
  • 3 cups 360 g confectioners’ sugar (For sweetness and texture)
  • 2 tablespoons heavy cream For smoothness
  • ½ teaspoon peppermint extract For mint flavor
  • Green food coloring optional For color

Method
 

  1. Preheat the oven to 350ºF. Line 20 muffin cups with paper liners. Set aside.
  2. Using a stand mixer fitted with a paddle attachment, beat the oil, butter, and both sugars on medium-high speed until fluffy, about 3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
  4. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk.
  5. Add half of the dry ingredients to the butter mixture and mix on low speed until almost combined. Add the milk, followed by the remaining dry ingredients, and mix until smooth. mix
  6. Fill the muffin cups about halfway, using about 2 tablespoons of batter for each.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from pans immediately and cool completely on a wire rack.
  8. For the frosting, beat the butter, powdered sugar, heavy cream, and peppermint extract on medium speed until smooth.
  9. Add a few drops of food coloring if desired and beat until fully blended.
  10. Frost the cooled cupcakes and decorate with Andes mint candies if desired.

Nutrition

Serving: 1CupcakeCalories: 266kcalCarbohydrates: 35gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 71mgPotassium: 68mgFiber: 1gSugar: 29gVitamin A: 449IUVitamin C: 0.01mgCalcium: 28mgIron: 1mg

Notes

Make ahead tip: You can make the cupcakes in advance, refrigerate, and frost them the next day, or freeze them for up to 3 months.

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