Andes Mint Cupcakes with Irish Buttercream Frosting
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Andes Mint Cupcakes with Irish Buttercream Frosting
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These Andes Mint cupcakes with Baileys Irish cream buttercream are always a hit. Andes Mint chocolate and Baileys buttercream frosting. Yum!
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Ingredients
- 2 tablespoon vegetable oil
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup milk
- 1 cup Andes mints roughly chopped (divided)
Baileys Buttercream Frosting
- 1 cup softened butter or 2 sticks
- 4 oz softened cream cheese
- ⅓ cups powdered sugar
- 5 tablespoons Bailey's Irish Cream
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 350ºF.
- In a large bowl, cream the butter and sugar.
- Beat in the vegetable oil, eggs, and vanilla.
- Whisk until blended.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder.
- Stir together with a whisk.
- Add to the bowl with the butter and mix.
- Slowly incorporate milk into the batter.
- Once well combined, fold in ½ cup of the Andes mints.
- Stir with a whisk until blended.
- Line a muffin tin. Spoon about 2 tablespoon of batter into the paper-lined muffin pans and place in the center rack of the oven. Bake for 18 minutes.
- While the cupcakes are baking, make the frosting.
Frosting
- Add butter to a large mixing bowl.
- Add cream cheese.
- Sugar.
- Bailey's Irish Cream.
- Using a handheld or stand mixer, beat on high speed for about 1 minute, or until frosting is fluffy.
- Remove cupcakes from the oven and let cool on a wire rack completely before moving onto the next step. *the buttercream will pipe more easily when it is room temp, so by the time the cupcakes have cooled the frosting will be ready as well*
- Use a piping bag or the corner of a resealable to frost the cupcakes.
- Top each cupcake with a sprinkle of chopped Andes mints.
- Serve and enjoy every bite!
Nutrition Information
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Calories
335kcal
(17%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
198mg
(8%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
604IU
(12%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 198mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 604IU | 12% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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