Junior Mint cupcakes with cream cheese frosting & sprinkles

Three years ago, Brie and I went to Kroger to get ingredients for her 19th birthday cupcakes.

“Brie, what kind of cupcakes do you want to make?”

Brie surveyed the candy aisle and grabbed a couple of boxes. “Junior Mint!”

“That sounds good. Cream cheese frosting?”

“Yeah! And sprinkles!”

“Of course.”

I used my favorite chocolate cupcakes recipe and added the Junior Mints. While the cupcakes were baking, I made my go-to cream cheese frosting recipe.

Junior Mint cupcakes with cream cheese frosting & sprinkles
Adapted from Martha Stewart’s chocolate cupcake recipe & Food Network’s cream cheese frosting recipe
Makes a dozen cupcakes (I usually have a few extra, as I like to make smaller cupcakes)
Prep time: 25-30 minutes
Baking time: 20-25 minutes
Cooling time: 15-20 minutes

Junior Mint cupcakes with cream cheese frosting & sprinkles.

Junior Mint cupcakes with cream cheese frosting & sprinkles.

Ingredients & supplies

Cream cheese frosting:

  • Large mixing bowl
  • Spatula
  • 1 stick of butter, softened at room temperature
  • 4 ounces of cream cheese
  • 2 cups confectionary sugar
  • 1 1/2 tsps vanilla extract

Directions: 

  1. In a large bowl, cream the butter and cream cheese.
  2. Add the powdered sugar a cup at a time until smooth and creamy. Add the vanilla extract.

Cupcakes:

  • Muffin tin that holds a dozen regular-sized cupcakes
  • Medium bowl
  • Large mixing bowl
  • Spatula
  • Whisk
  • Toothpicks
  • 12-16 paper cupcake liners
  • Wire rack for cooling
  • 3/4 cocoa powder (I used Hershey’s unsweetened cocoa powder)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 4 oz. boxes of Junior Mints
  • 1 1/2 sticks of unsalted butter, softened at room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 tsps vanilla extract
  • 1/2 cup sour cream
  • Sprinkles

Directions:

  1. Preheat oven to 350 degrees. Put paper cupcake liners in tin.
  2. In a medium bowl, whisk together cocoa, flour, baking powder, and sea salt. Set aside.
  3. In a large mixing bowl, cream butter and sugar with spatula until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.
  4. Add flour mixture in two batches, alternating with sour cream. Fold in Junior Mints.
  5. Pour batter into cupcake liners until it’s halfway to 3/4 full (depending on how big you want your cupcakes to be). Brie likes little cupcakes with a ton of frosting, which is why I make mine smaller.
  6. Bake cupcakes for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
  7. Cool in tin for 5 minutes, then transfer to wire rack. Cool for 10-15 more minutes.
  8. Frost with cream cheese frosting and top with sprinkles. Enjoy!
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