How to Make Your Own Mint Julep Cupcakes

Whether you’re a true Southerner, or one at heart, this recipe for Mint Julep Cupcakes perfectly charming.

During the Spring months, there’s so much to entertaining to do. Between the Kentucky Derby and Mother’s Day and graduation, if you aren’t throwing a party, you are probably attending one. And even if you don’t have a fabulous fascinator or hat to watch the Derby, you can still display a little Southern charm with Mint Julep Cupcakes. Why drink them when you can eat ’em?

My recipe is a twist on the Spiked Mint Julep Cupcakes featured on Food Network. In place of making the minty bourbon frosting, I made it kid-friendly by using Reddi Whip whipped cream instead. My daughter isn’t a fan of icing, and the whipped cream makes it just as fun, especially with a piece of fresh mint in place.

Here’s what you’ll need:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 vanilla bean
2/3 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1/4 cup bourbon; plus 2 tablespoons more for brushing, optional
1/2 cup milk

Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that’s OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.

Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.

Once cool, add Reddi Whip to your cupcakes and garnish with a fresh piece of mint and a straw. It’s fun play on a traditional mint julep.

And just like the drink, you want to keep these cool so you can serve them all fresh and minty just like the drink. While photographing the mint julep cupcakes, the whipped cream started to “melt”. So as soon as you are done making them look pretty, stick them back in the fridge so they look picture perfect.

Affix to a platter and you’re ready for a fun and delicious fete.

What do you think of these Mint Julep Cupcakes?