I know it’s last minute, but I had to share this cupcake recipe my friend Amy made up today. Seriously awesome. Just in time for the Kentucky Derby, you can impress your friends with this bakery version of a classic drink: The Mint Julep.

Oh and before I forget, Lovely Crafty Weekend is still going on HERE, and be sure to enter the Happy Go Lucky giveaway HERE!


  • ½ cup butter, room temperature
  • 1 cup sugar
  • ½ t. vanilla
  • 3 T caramel sauce
  • 1 egg, room temperature
  • 2 cups all purpose flour
  • 1 t. salt
  • 2 ½ t. baking powder
  • ½ cup bourbon or whisky
  • 1 sprig of fresh mint leaves

Preheat oven to 350. Muddle mint leaves in a glass, add bourbon, set aside. Whip butter in a mixer until fluffy, add granulated sugar and whip until creamed. Add vanilla, caramel and egg, mix until smooth. Combine, flour, salt, baking powder and sift together or whisk. Strain mint leaves out of bourbon. Add flour mixture and bourbon to butter mixture in blender, alternating. Mix until just combined. Bake for 12-15 min. Yeild: 12 cupcakes.

1 cup butter, room temperature
1 t caramel sauce
¼ t mint extract
8 fresh mint leaves, minced
4 cups confectioners’ sugar
1 T bourbon
2 T milk

Cream butter in mixer. Add fresh mint, caramel sauce, mint extract and fresh mint. Blend until creamed. Add sugar, combine. Add bourbon. Add milk as needed to achieve a whipped consistency.

Assembly & Garnish:
Caramel Sauce
12 Fresh mint leaves (one small leave for each cupcake)
1 T. Granulated sugar
Drink stirrers

Cool cupcakes. Rinse mint leaves in cold water, shake excess water off, and put damp leaves into a plastic baggie, add approximately granulated sugar, seal bag and shake. Remove candied mint leaves and set out to dry on a paper towel. Top cooled cupcakes with a drizzle of Caramel Sauce, use sparingly. Then, frost cupcakes, top each with a candied mint leaf and garnish with a cocktail stirrer.


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