Mint Julep Cupcakes

mint julep cupcakeCocktails and Cupcakes – smashing.

adapted from Hostess with the Mostess



  • 1 box sugar-free chocolate cake mix
  • ½ c egg whites
  • ¼ c egg substitute
  • 1/3 c oil
  • ¼ c Greek fat-free yogurt
  • ½ c milk
  • ¾ c sour cream
  • 2 tsp vanilla extract
  • ¼ c crème de menthe
  • ¼ c bourbon


  • ½ cup unsalted butter, softened
  • ½ c mascarpone, softened
  • 1 tsp bourbon
  • 1 tsp crème de menthe
  • ½ c confectioners’ sugar
  • ½ c stevia
  • ½ c whipping cream
  • Garnish: fresh mint leaves, thin mint cookie crumbs (I happened to have horseshoe-shaped chocolates from Kentucky)



  • Preheat oven to 350°.
  • Line muffin pan with cupcake liners.
  • In large bowl whisk egg whites, egg, oil, yogurt, milk, sour cream and vanilla extract
  • Stir cake mix into wet ingredients.
  • Using half of the batter, fill cupcake liners about 1/3 full.
  • Add bourbon and crème de menthe to remaining cake batter
  • Mix, adding flour, 1 tsp at a time, if the batter is too moist or milk if too dry.
  • Add bourbon-mixture batter to on top of each filled liner to about ¾ full.
  • Bake for 16-20 minutes or until an inserted knife comes out clean.


  • Combine sugar and butter in mixing bowl.
  • Beat until creamy.
  • Gradually add mascarpone, crème de menthe and bourbon.
  • Add whipping cream and beat until fluffy.
  • Pipe onto cooled cupcakes.
  • Garnish as desired.

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