Mint Julep Cupcakes
20m prep 45m cook 1h 5m ready
A light, chilled confection inspired by the classic Mint Julep. Chocolate mint julep cupcakes topped with minty whipped cream and bourbon-spiked mint chocolate sauce.
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 467 mg
- Iron: 10.6 mg
- Magnesium: 91.9 mg
- Phosphorus: 708 mg
- Potassium: 539 mg
- Zinc: 3.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 stick unsalted butter
- 1 cup sugar
- 1 almond paste
- 1 orange zest
- 1 lemon zest
- amaretto liqueur
- vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- confectioners' sugar
Prepare
- Toast sliced almonds
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
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Step 2.
In a mixing bowl, cream ¾ cup unsalted butter and ¾ cup sugar for 3 to 5 minutes, until light and fluffy.
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Step 3.
Mix in 1 (7-ounce) tube almond paste, zest of 1 orange, zest of 1 lemon, ¼ cup amaretto liqueur, and 1 teaspoon vanilla extract until well combined.
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Step 4.
Beat in 4 eggs, ½ cup all-purpose flour, and 1 teaspoon baking powder until the batter is smooth and well combined.
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Step 5.
Pour the batter into the prepared springform pan and bake for 45 minutes, or until a knife inserted into the center comes out clean.
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Step 6.
Let the cake cool completely in the pan on a wire rack.
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Step 7.
While the cake cools, make the glaze: In a small saucepan over low heat, stir 2 tablespoons apricot jam and ¼ cup amaretto liqueur together until smooth. Remove from heat.
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Step 8.
Unmold the cooled cake onto a serving dish. Pour the amaretto glaze evenly over the top.
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Step 9.
Sprinkle with ½ cup toasted sliced almonds and dust with ½ cup confectioners' sugar.
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