Mint Julep Bourbon Cupcakes Recipe

Master these homemade Mint Julep Bourbon Cupcakes featuring the best Kentucky bourbon, fresh mint infusion, and a foolproof buttercream technique. This easy baking recipe balances sophisticated flavors with simple steps for a stunning adult dessert perfect for Derby Day celebrations or elegant gatherings.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

18 mins

Serves:

12 cupcakes

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cupcakes:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">1½ tsp baking powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g unsalted butter, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60ml bourbon whiskey (quality Kentucky bourbon)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">For the Mint Buttercream:</li><li class="ingredients-single-item">200g unsalted butter, room temperature</li><li class="ingredients-single-item">400g powdered sugar, sifted</li><li class="ingredients-single-item">30ml fresh mint leaves, finely chopped</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">¼ tsp mint extract (optional for stronger flavor)</li><li class="ingredients-single-item">Green food coloring (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Bourbon Glaze:</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">30ml bourbon whiskey</li><li class="ingredients-single-item">Fresh mint leaves for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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🍞 Carbohydrates:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Cupcake liners</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Piping bag with star tip</li><li class="equipment-single-item">Microplane zester (for mint infusion)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt until well combined and aerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3-4 minutes until pale and fluffy. This extended creaming process creates tiny air pockets that will help your cupcakes rise properly and create that tender crumb we're aiming for.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl between additions. The mixture should look smooth and satiny, not curdled. If it does curdle slightly, don't worry – the flour will bring it back together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the vanilla extract and bourbon, mixing until just combined. The alcohol will partially bake off, leaving behind that wonderful bourbon flavor without overwhelming the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the flour mixture in three parts, alternating with the milk (begin and end with flour), mixing on low speed just until combined after each addition. Overbeating at this stage will develop gluten and make your cupcakes tough, so mix until the ingredients are just incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Use an ice cream scoop for consistent portioning. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. The cupcakes must be completely cool before frosting to prevent the buttercream from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the mint buttercream, first prepare the mint infusion. Finely chop the fresh mint leaves and rub them with a little of the measured sugar to release the oils. Let this mixture sit for 15 minutes to develop flavor. This technique extracts maximum mint flavor without adding bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a clean mixer bowl, beat the butter for the frosting on medium-high speed for 3 minutes until very pale and creamy. Add the powdered sugar in three batches, beating well after each addition. The slow incorporation prevents a sugar cloud and ensures a smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Mix in the mint-sugar mixture, milk, and mint extract (if using). Add a tiny drop of green food coloring if desired for a pale mint color. Beat on high speed for 2-3 minutes until light and fluffy. The extended whipping time creates that silky, pipeable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the bourbon glaze, whisk together the powdered sugar and bourbon in a small bowl until smooth and pourable. The mixture should coat the back of a spoon but still flow smoothly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the mint buttercream to a piping bag fitted with a large star tip. Pipe generous swirls onto each cooled cupcake, starting from the outside and working toward the center with even pressure.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Drizzle each frosted cupcake with a teaspoon of bourbon glaze, allowing it to cascade down the sides slightly. The glaze will set partially but remain slightly shiny and soft.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Garnish each cupcake with a small fresh mint leaf or a crystallized mint leaf for an elegant finish. For the authentic mint julep experience, serve these sophisticated cupcakes slightly chilled, as the cool temperature enhances the refreshing mint flavor against the warming bourbon notes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mint Julep Bourbon Cupcakes?

These adult cupcakes require all-purpose flour, baking powder, salt, butter, sugar, eggs, vanilla, Kentucky bourbon, milk, fresh mint leaves, powdered sugar, optional mint extract, food colouring, and garnishes. The three components—bourbon vanilla cake, mint buttercream, and bourbon glaze—create the signature cocktail flavour profile.

How to cook Mint Julep Bourbon Cupcakes at home?

Learn how to cook Mint Julep Bourbon Cupcakes by first creating a moist bourbon-infused cake batter, baking at 180°C for 16-18 minutes until just done, then preparing a fresh mint-infused buttercream by extracting oils from chopped mint leaves. Finish with a bourbon glaze drizzle and fresh mint garnish. The key techniques are proper creaming of butter and sugar and careful mint infusion for authentic flavour.

Can I make these cupcakes non-alcoholic while maintaining the mint julep flavour?

Yes! Replace bourbon with vanilla extract (additional 1 tsp) mixed with 1-2 tbsp apple juice for the cake, and use maple syrup thinned with water for the glaze. The mint flavour from fresh mint leaves and extract will still deliver that signature julep taste without alcohol, making them family-friendly.

What's the best technique for infusing fresh mint into buttercream frosting?

The professional technique is to finely chop fresh mint leaves and rub them with a small amount of sugar to release the essential oils. Let this mixture sit for 15-20 minutes before incorporating into buttercream. This method extracts maximum flavour without the bitterness that can come from simply mixing in chopped leaves.

How far in advance can I prepare these bourbon-infused cupcakes for a party?

The unfrosted cupcakes can be baked 1-2 days ahead and stored in an airtight container. The frosting can be made a day ahead and refrigerated. Assemble with frosting and glaze up to 8 hours before serving. For best flavour and texture, serve slightly chilled as the cooling enhances the mint-bourbon contrast.

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