Mint Cream Cupcakes

Preparation Preheat the oven to 350°F (175°C). Line a cupcake/muffin tin with cupcake liners.

Cupcake Batter In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cupcake Batter Beat in the eggs, one at a time, until well incorporated. Add the vanilla extract and mix.

Cupcake Batter In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Cupcake Batter Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Cupcake Batter If desired, add a few drops of green food coloring and mix until evenly distributed.

Cupcake Batter Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Baking Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Cooling Remove from the oven and allow the cupcakes to cool completely before filling and decorating.

Mint Cream Filling To make the mint cream filling, beat the softened butter until creamy.

Mint Cream Filling Gradually add the powdered sugar and continue beating until light and fluffy.

Mint Cream Filling Mix in the peppermint extract and milk until smooth and well combined.

Filling Using a cupcake corer or a piping bag fitted with a small round tip, remove the center of each cupcake to create a well for the filling.

Filling Fill each cupcake with the mint cream filling, using a spoon or piping bag.

Decoration Garnish the cupcakes with mint leaves and chocolate shavings.

Serving Serve and enjoy the delicious mint cream cupcakes!