Description
Delicious mint-infused cupcakes with OREO filling, perfect for festive occasions like St. Patrick’s Day.
Ingredients
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- Water, vegetable oil, and eggs (as called for on cake mix box)
- Mint green gel food color
- 2 1/2 cups from 2 tubs (12 oz) Betty Crocker Whipped Fluffy White Frosting
- 1 teaspoon peppermint extract
- 6 thins mint flavor creme OREO Cookies, cut into quarters (about 1 cup)
Instructions
- Preheat the oven to 350°F (175°C). Place a paper baking cup in each of the 24 regular-size muffin cups.
- Prepare the cake batter according to the box directions. Stir in the gel food color until desired shade is achieved.
- Bake as instructed and allow the cupcakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let cool completely for about 30 minutes.
- In a medium bowl, mix the frosting and peppermint extract together. Spoon about 1 cup of the frosting into a decorating bag fitted with a tip.
- Fill each cupcake by inserting the tip halfway down and squeezing gently until the filling swells slightly at the top. Repeat for all cupcakes.
- Use the remaining frosting to generously pipe on top of each cupcake, leaving a 1/4-inch border. Top each cupcake with pieces of OREO.
Notes
Adjust the amount of mint green gel food color based on desired vibrancy. Experiment with frosting designs using different tips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American