Mint Cupcakes with Cream Cheese Frosting
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 715
- Total Fat
- 48
- Saturated Fat
- 16
- Carbohydrates
- 65
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 10
- Cholesterol
- 94
- Sodium
- 348
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
Ingredients
Cupcakes:
1 cup firmly packed fresh mint leaves
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Zest of 1 lemon
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla
Frosting:
12 tablespoons (3/4 cup) unsalted butter, softened
12 ounces cream cheese, softened
2 1/4 cups confectioners' sugar
4 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Pinch kosher salt
2 cups crushed pistachios, for topping
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners.
- Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green.
- In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined.
- Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely.
- For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip.
- Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.