Vanilla and mint, not your average pairing but both strong flavors compliment each other pretty well, and sometimes people just don’t want chocolate with their mint. I don’t know who those people are, but to each their own.

2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon of kosher salt
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 cup buttermilk
2 teaspoons peppermint extract
1 teaspoon vanilla

vanilla mint frosting ingredients:
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
3 Tablespoons milk (as needed)
green gel food dye

Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

In a bowl whisk together the cake flour, baking powder, baking soda and salt.

In the bowl of an electric mixer cream the butter and sugar. Add the eggs, peppermint and vanilla.

Alternate the flour mixture and the buttermilk until combined.

Spoon the batter into the prepped cupcake liners. Bake for 15-17 minutes depending on your oven.

Let cool on a wire rack.

For the frosting, in the bowl of an electric mixer stir the butter, powdered sugar, vanilla and peppermint, adding the milk to get a fluffy consistency. Stir in a small amount of green food coloring until you get a light green color. Turn the mixer up to medium high and WHIP it for about 10-15 seconds. Then frost the cupcakes.

Mini ones sprinkled with green chocolate curls are a great treat for St. Patrick’s Day