Mint Frosted Cupcakes Recipe - the perfect festive treat

K.E. O'Connor

I like to add something special to the treats in my festive murder mysteries. Sometimes, they taste a little odd. Don't worry, you won't be alive long enough to figure out why that is!

Agatha Christie said murder is a feminine way to kill. And she used plenty of inventive poisons in her mysteries.

So, I couldn't resist adding a dash of something fatal into a story. I can't reveal which one because that would spoil the delicious surprise!

However, I gift you a 100% safe, delicious, festive cupcake recipe to enjoy! Just check you have all the vital ingredients before you begin.

Depositphotos 186560708 L Mint Frosted Cupcakes Recipe - the perfect festive treat
Chocolate mint cupcakes with light green frosting and edible golden leaf

Prep time: 20 minutes Cook time: 20 minutes


Recipe can be made dairy and egg-free. Substitute milk for a plant/nut alternative, use dairy-free spread, and mix 3 tbsp flaxseed with 1 tbsp water to create one flax egg as a binding agent (this recipe requires 6 tbsp flaxseed to substitute 2 eggs.) Substitute plant-based cream for the heavy (double) cream in the frosting.



2 tablespoons vegetable oil

6 tablespoons softened, unsalted butter

½ cup (100 grams) granulated sugar

½ cup (100 grams) light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup (130 grams) all-purpose plain flour

6 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¾ cup (180 milliliters) milk


1 cup (225 grams) unsalted soft butter

3 cups (360 grams) powdered or icing sugar

2 tablespoons heavy (double) cream

4 drops green food coloring

½ teaspoon mint extract


  1. Preheat the oven to 350ºF (175c.) If using a muffin tray, line cups with paper cases or use a silicone tray.
  2. Using a mixer fitted with a paddle attachment, beat the oil, butter, and sugars until fluffy, for about 3 minutes (or 6 if hand beating.)
  3. Add the eggs one at a time mixing well. Beat in the vanilla.
  4. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir.
  5. Add half the flour mix to the butter mixture. Mix until almost combined.
  6. Add the milk, followed by the remaining flour mix, and mix until blended.
  7. Fill the muffin cups half full.
  8. Bake for 20 minutes or until a wooden toothpick inserted comes out clean.
  9. Remove cupcakes from the tin or leave to cool completely in the silicone tray.
  10. For the frosting, combine butter, sugar, cream, and peppermint extract. Beat until smooth.
  11. Add the food coloring. Beat until blended. Top the cupcakes with yummy frosting.
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