In My Kitchen: Mint Julep Cupcakes

If you’re in the South, you know that the Kentucky Derby is a big deal. People get dressed to the nines, complete with funny hats, and get sloshed on bourbon and Mint Juleps.

These delicious Mint Julep Cupcakes take the flavor of Mint Juleps (and some of the booze) and bring it home in a sweet treat whether or not you care about which horse wins the title.

You’ll need:

For the cupcakes:

  • 3/4 cup granulated sugar
  • 1/2 cup fresh mint, finely chopped
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 2 tablespoons Maker’s Mark Bourbon

For the frosting:

  • 1 8 oz package cream cheese, at room temperature
  • 6 tablespoons (3/4 stick) butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 1/2 cups confectioner’s sugar
  • Fresh mint leaves, for topping


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners.
  2. In the bowl of a stand mixer, combine sugar and mint. Rub mixture with fingers so that it becomes a bit wet. Let sit 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together flour, baking powder and salt.
  4. Add butter to bowl with sugar mixture and beat until light and fluffy, about 3 minutes.
  5. Reduce mixer speed to medium and add eggs one at a time, beating after each addition. Beat in vanilla.
  6. Reduce mixer speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.
  7. Divide batter between muffin pan cups (about 1/4 cup each) and bake until wooden toothpick inserted into the center comes out clean, about 18 – 22 minutes.
  8. Transfer cupcakes to a wire rack and let cool 5 minutes, then brush tops with bourbon.
  9. Make the icing by beating cream cheese, butter, vanilla and salt in a stand mixer until smooth. Reduce mixer speed to low and gradually beat in confectioner’s sugar.
  10. Refrigerate until stiffened, about 20 minutes, then frost cooled cupcakes and top with mint leaves.

Source: Good Housekeeping 

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