Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, bourbon, and chopped mint leaves.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Prepare Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream, vanilla extract, chopped mint leaves, and food coloring (if using).
- Beat on high speed until the frosting is light and fluffy.
Assemble Cupcakes
- Frost the cooled cupcakes with the mint frosting using a spatula or piping bag.
- Garnish each cupcake with a sprig of fresh mint and a sprinkle of crushed ice.
Nutrition
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.