Mint Cupcakes with Marshmallow Frosting feat. Mint Tulip

Is spring really here?! Living in Chicago, we never really know. In the same week, it can snow one day and be 70 degrees the next. While waiting for warm weather to arrive permanently and the flowers to bloom, I made Mint Cupcakes with Marshmallow Frosting inspired by a character from The World of Strawberry Shortcake.

Mint Tulip, Marsh Mallard and Mint Cupcakes

Strawberry Shortcake is one of my favorite cartoons and toy lines of the 1980’s. Each Strawberry Shortcake character has a dessert themed name and pet. They are adorable and berry cute! The dolls also smelled like their names. I have a Strawberry Shortcake doll that still smells like strawberries after all these years! The focus today is not on Strawberry Shortcake herself though, it is on one of her international friends. Here we have Mint Tulip and her pet duck Marsh Mallard.

Mint Tulip and Marsh Mallard

Mint Tulip is from Hollandaise and met Strawberry Shortcake while she was on a trip around the world. She came to Strawberryland when Strawberry Shortcake’s friends threw her a surprise house warming party. Considering her age, my doll is in pretty good shape. Her hat is still attached to her head, she has her original shoes (clogs) and her colors are very vibrant. The only thing missing is her minty scent. I have a few SSC dolls and will hopefully make something inspired by each of them.

Mint Marshmallow Cupcakes

I started with Mint Tulip because tulips are usually the first flower that blooms in our garden. The cupcakes turned out delicious. Mint and marshmallow are a great flavor combination, so it makes sense that the doll and her pet were named as they are. The moist cupcake has just the perfect amount of mint to not overpower the flavor of the frosting. I do not like super minty desserts, that is why I kept the flavor mellow. But, if you do, add more mint extract to your liking. I garnished the cupcake with some mint and mini marshmallows dipped in green and yellow chocolate to match the doll’s dress.

Mint Marshmallow Cupcakes

Is it still cold where you live? Do you remember Strawberry Shortcake or Mint Tulip? Do you own any of the dolls? Let us know in the comments and be sure to follow us on Facebook, Twitter and Instagram!

Mint Cupcake

Mint Cupcakes with Marshmallow Frosting

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Yield: 18 Cupcakes


    Mint Cupcakes
  • 1 1/3 C. Cake Flour
  • 2 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/2 C. Salted Butter
  • 1/2 C. Milk
  • 1 Sprig of Mint
  • 1 1/2 C. Sugar
  • 3 Large Eggs
  • 1 Tsp. Mint Extract
  • Marshmallow Frosting
  • 4 Large Egg Whites
  • 1 C. Sugar
  • 1/4 Tsp. Cream of Tartar
  • 1 Tsp. Vanilla


  1. Preheat oven to 350 degrees and line cupcake pan with liners.
  2. Sift cake flour, baking powder and salt together in a large bowl. Set aside.
  3. In a saucepan over medium heat, add the butter, milk and sprig of mint and heat until butter is melted. Set aside and cool mixture until a thermometer reads 80 to 85 degrees.
  4. In a heatproof bowl of a stand mixer, place eggs, sugar and mint extract. Set the bowl over a saucepan with simmering water.
  5. Warm the mixture over medium heat until the sugar dissolves and a thermometer reads 110 degrees.
  6. Place bowl on the stand mixer and beat the mixture until light and fluffy and has cooled to 80 to 85 degrees, about 10 minutes.
  7. Add dry ingredients and mix until incorporated.
  8. Remove mint sprig from the milk mixture and add it slowly until combined.
  9. Fill each cupcake liner 2/3 full and bake for 12 to 14 minutes until the sides just start to turn golden brown or until a toothpick comes out clean.
  10. Set aside to cool before frosting.
  11. Frosting
  12. In a heatproof bowl of a stand mixer, place egg whites, sugar and cream of tartar; set the bowl over a saucepan with simmering water.
  13. Whisk constantly for about 4 minutes until all the sugar is dissolved and egg whites are warm.
  14. Place the bowl on the stand mixer and whisk on low, gradually increasing the speed to high until you get stiff, glossy peaks (about 7 minutes).
  15. Add vanilla and mix until incorporated.

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