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GRINCH CUPCAKES centered hero view, clean and uncluttered
Thomas Baker

Grinch Cupcakes: Irresistible Green Festive Treats

These Grinch Cupcakes are a perfect holiday treat featuring a peppermint cupcake base topped with vibrant green and red peppermint buttercream, inspired by the Grinch's iconic Santa hat. Ideal for Holiday Cupcake Recipes and Christmas Cupcakes, these festive cupcakes bring fun holiday baking and cute holiday cupcakes to your celebration. Enjoy easy holiday cupcakes that are also kid friendly cupcakes and a wonderful Christmas dessert idea for your festive party treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cupcakes
Calories: 537
Ingredients Method Notes

Ingredients
  

  • Cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 3 tsp vanilla bean paste
  • 1 tsp peppermint extract
  • 1 cup milk
  • Frosting:
  • 2 lbs powdered sugar
  • 6 sticks butter softened
  • 1 TBS peppermint extract
  • ½ TBS vanilla extract
  • 4-6 TBS milk
  • neon green food coloring
  • red food coloing

Method
 

  1. Preheat the oven to 350 degrees and line 24 cupcake tins with cupcake liners.
  2. Combine flour, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, beat eggs and sugar until light and fluffy.
  4. Add butter, vanilla bean paste, and peppermint extract to the egg mixture and mix until combined.
  5. Add milk and mix again.
  6. Stir in the flour mixture by hand.
  7. Fill cupcake liners ½ to ¾ full with batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Frosting:
  10. Whip softened butter until smooth and fluffy.
  11. Gradually add powdered sugar on low speed until smooth.
  12. Add peppermint and vanilla extracts and mix.
  13. Add 4 tablespoons milk; add more if needed for consistency.
  14. Divide frosting into three parts: leave 1/5 white in a piping bag with a star tip.
  15. Color one portion neon green and place in piping bag with round or no tip.
  16. Color the other portion red and place in a piping bag with round or no tip.
  17. Once cupcakes are cooled, pipe two layers of green frosting on each cupcake.
  18. Pipe two smaller red layers in the center for the Santa hat top.
  19. Pipe white star tip frosting to create hat lining and top.

Notes

  • Store cupcakes covered in an airtight container for up to five days. Freeze unfrosted cupcakes in an airtight container for up to three months; thaw before frosting. Bake in batches or use two oven racks and rotate midway if baking all at once. Use unsalted butter; reduce salt if using salted butter. Vanilla bean paste used in cupcakes and vanilla extract in frosting can be substituted equally. Peppermint extract adds festive flavor but can be omitted.