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I had made these a while back and forgot to post them! What makes it better is I got to use some of the mint that I grew. Hubby has been on a mint julep kick ever since our trip to the Peabody Hotel, so I thought he might enjoy these little gems. They would be perfect for a Kentucky Derby Party or Saint Patrick’s Day so bookmark this to make. They where a big hit with everyone who had one so I’ll be making them again for sure.

Makes 33 cupcakes using a 1/4 cup measuring spoon.

Mint Julep Cupcakes
(Adapted from Cooking and Booking)

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Cupcakes
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Crème de Menthe

Preheat the oven to 350º F, and grease or line 30 cupcake cups.

Combine salt, baking powder, and 1 3/4 cups of the flour.

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Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy.

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Gradually beat in the flour mixture.

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Add the milk and liquors to the batter, then the rest of the flour (1 cup).

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Mix as little as possible, just until the batter comes together.

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Divide the batter evenly among the cupcake cups.

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Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

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Icing
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract I used Crème de Menthe instead
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk

Combine the powdered sugar, salt, extracts and melted butter and beat until creamy.

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Gradually add milk until the texture is right for piping.

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When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.

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