13 Delightful Summer Cupcake Recipes to Try This Season

Summer cupcakes are all about bringing bright flavors and fun vibes to your warm-weather gatherings. With fruity fillings, colorful frosting, and creative toppings, these treats are perfect for picnics, barbecues, or just enjoying a sunny day. Let’s dive into some delicious recipes that capture the essence of summer in every bite!

Fresh Strawberry Lemonade Cupcakes

Fresh Strawberry Lemonade Cupcakes are a delightful summer treat that perfectly blend zesty lemonade and sweet strawberries. These cupcakes are light, airy, and bursting with flavor, making them an ideal choice for warm days or any festive gathering. The refreshing taste is sure to please everyone, and the recipe is simple enough for bakers of any skill level!

Each cupcake features a moist lemon base topped with a creamy strawberry frosting, creating a delightful balance of tartness and sweetness. With just a few ingredients and minimal effort, you can whip up a batch that’s sure to impress.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh strawberries, pureed

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter to the dry ingredients and mix until crumbly. Then, add eggs, lemon zest, lemon juice, and buttermilk, mixing until smooth.
4. Stir in the strawberry puree until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
7. For the frosting, beat together ½ cup softened butter, 2 cups powdered sugar, and ¼ cup strawberry puree until fluffy. Frost the cooled cupcakes and garnish with fresh strawberries if desired.

Peach Cobbler Cupcakes With Cinnamon Crumble

Peach Cobbler Cupcakes are a delightful twist on a classic dessert. These cupcakes are moist, sweet, and packed with juicy peach flavor, making them a perfect treat for summer gatherings. The addition of a cinnamon crumble adds a crunchy texture that contrasts beautifully with the soft cupcake base. Plus, they’re surprisingly easy to whip up, so you can enjoy homemade goodness without spending all day in the kitchen.

These cupcakes are not only delicious but also visually appealing, topped with a swirl of creamy frosting and a slice of peach. Whether you’re hosting a barbecue or simply craving something sweet, these Peach Cobbler Cupcakes are sure to impress your friends and family.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup diced fresh peaches
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ cup all-purpose flour (for crumble)
• ¼ cup unsalted butter, melted (for crumble)
• 1 cup heavy whipping cream (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined.
4. Gently fold in the diced peaches until evenly distributed.
5. Fill each cupcake liner about two-thirds full with the batter.
6. In a separate bowl, mix brown sugar, cinnamon, and flour for the crumble. Drizzle in the melted butter and mix until crumbly.
7. Sprinkle the crumble mixture over the filled cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool.
9. For the frosting, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
10. Frost the cooled cupcakes with the whipped cream and top with peach slices for decoration.

Key Lime Pie Cupcakes With Graham Cracker Crust

These Key Lime Pie Cupcakes are a delightful twist on the classic dessert. They combine the vibrant, zesty flavor of key limes with a smooth and creamy topping, all sitting on a crunchy graham cracker crust. Perfect for summer gatherings or just a sweet treat at home, these cupcakes are sure to bring a refreshing burst of citrus into your day.

Not only are they delicious, but they’re also simple to make, making them an ideal choice for bakers of any skill level. With a light and fluffy texture, these cupcakes offer a perfect balance between tart and sweet. Let’s dive into the details of crafting these delightful treats!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar (for batter)
• 2 large eggs
• ½ cup buttermilk
• 1 tablespoon key lime juice
• 1 tablespoon lime zest
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional lime slices for garnish

Instructions

1. Make the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar until well combined. Press this mixture evenly into the bottom of cupcake liners in a muffin tin.
2. Prepare the Batter: In another bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together ½ cup sugar, eggs, buttermilk, key lime juice, lime zest, and vanilla extract until smooth. Gradually add the flour mixture to the wet ingredients and mix until just combined.
3. Fill the Cups: Pour the batter over the prepared crusts in the muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow them to cool completely.
4. Make the Topping: In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream over the cooled cupcakes.
5. Serve: Garnish each cupcake with a lime slice and enjoy your refreshing treat!

Watermelon Cupcakes With Seed Sprinkles

Summer is the perfect time to enjoy light and fruity treats, and these watermelon cupcakes capture the essence of the season. With their vibrant colors and refreshing flavor, they taste just like biting into a slice of watermelon. They’re also simple to make, which means you can whip them up for any gathering or just for a fun afternoon treat at home.

The fluffy vanilla cupcake base pairs beautifully with a creamy watermelon-flavored frosting, making each bite a delightful experience. Add some mini chocolate chips as ‘seeds’ for a fun twist, and you have a dessert that not only looks great but tastes incredible too. These cupcakes are sure to bring smiles to faces of all ages!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 teaspoon watermelon extract
• 2 cups butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon watermelon extract (for frosting)
• Food coloring (pink and green)
• Mini chocolate chips (for sprinkles)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, vanilla extract, milk, and watermelon extract. Mix until smooth.
3. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
4. While the cupcakes cool, prepare the frosting. In a large bowl, beat together softened butter and powdered sugar until smooth. Add heavy cream and watermelon extract, mixing until fluffy.
5. Divide the frosting into two bowls. Tint one bowl pink and the other green with food coloring.
6. Using a piping bag, swirl the pink and green frostings on top of each cupcake to resemble a watermelon. Add mini chocolate chips on top as ‘seeds’.

S’Mores Cupcakes With Toasted Marshmallow Frosting

These delightful S’Mores Cupcakes bring the classic campfire treat right to your dessert table. With a rich chocolate base, a fluffy toasted marshmallow frosting, and crunchy graham cracker toppings, they’re a fun and delicious treat for summer gatherings. The combination of flavors—sweet, smoky, and chocolaty—creates a taste that’s reminiscent of summer nights spent around a fire.

Making these cupcakes is simple enough for bakers of all levels. You’ll enjoy a fun time preparing the batter and frosting, then assembling the cupcakes to resemble the beloved S’Mores. These cupcakes are sure to impress family and friends during any summer celebration!

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs
• 1/4 cup chocolate chips
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1/4 cup mini marshmallows (for topping)
• Chocolate sauce (for drizzling)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, combine vegetable oil, vanilla extract, buttermilk, and stir well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in mini marshmallows, graham cracker crumbs, and chocolate chips.
4. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
5. For the frosting, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the cooled cupcakes generously.
6. Top each cupcake with additional mini marshmallows, drizzle with chocolate sauce, and garnish with more graham cracker crumbs.

Blackberry Lavender Cupcakes With Honey Buttercream

These blackberry lavender cupcakes are a delightful treat that perfectly capture the essence of summer. The subtle floral notes from lavender combined with the juicy sweetness of blackberries create a taste that’s both refreshing and unique. Not only are they delicious, but they are also fairly simple to make, making them a fun baking project for any occasion.

The honey buttercream adds a rich, creamy texture that complements the cupcakes beautifully. This recipe is great for those looking to impress friends at a gathering or simply enjoy a sweet indulgence at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon dried lavender buds
• 1 cup fresh blackberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the buttermilk until just combined. Fold in the lavender buds and blackberries gently.
5. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely before frosting.
7. For the honey buttercream, beat together 1/2 cup softened butter, 2 cups powdered sugar, 1/4 cup honey, and a splash of milk until smooth and creamy.
8. Frost the cooled cupcakes with honey buttercream and top with extra blackberries and lavender for garnish.

Sweet Corn Cupcakes With Blueberry Compote Filling

Sweet Corn Cupcakes with Blueberry Compote Filling bring a delightful twist to summer desserts. The combination of sweet corn and fresh blueberries creates a light and flavorful treat that’s perfect for warm weather. These cupcakes are easy to make, offering a sweet and subtly savory flavor that pairs wonderfully with the tartness of the blueberry compote.

The moist corn cupcakes serve as a lovely base, while the vibrant blueberry filling adds a burst of freshness in every bite. Topped with a light frosting, these cupcakes are not only pleasing to the palate but also to the eyes. Enjoy making these sweet summer cupcakes for your next gathering or simply as a treat for yourself!

Ingredients

• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup blueberries (fresh or frozen)
• 1/4 cup granulated sugar (for compote)
• 1 tablespoon lemon juice
• 1 cup whipped cream or frosting for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a blender, puree the sweet corn kernels until smooth. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, cream together the softened butter and sugar until fluffy. Add eggs, vanilla, and the corn puree, mixing well.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until combined.
5. Fill each cupcake liner about two-thirds full with the batter. Bake for 15-18 minutes, or until a toothpick comes out clean.
6. While the cupcakes are baking, prepare the blueberry compote. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes.
7. Once the cupcakes are cool, create a small hole in the center of each cupcake and fill with blueberry compote. Top with whipped cream or your choice of frosting. Serve and enjoy!

Cherry Cola Cupcakes With Pop Rocks Topping

Cherry Cola Cupcakes are a delightful way to bring some summer fun to your baking! These cupcakes combine the sweet and tangy flavors of cherry cola, creating a unique twist on a classic dessert. Topped with a smooth chocolate frosting and a sprinkle of Pop Rocks, they offer a playful crunch that makes each bite exciting.

Making these cupcakes is surprisingly easy, perfect for both beginner bakers and seasoned pros. Whether you’re hosting a summer gathering or just want to treat yourself, these cupcakes will surely bring a smile. Let’s dive into the recipe!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup cherry cola
• ½ cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup chocolate frosting
• ¼ cup Pop Rocks candy
• Cherries for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the cherry cola, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fill each cupcake liner about two-thirds full with the batter.
5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Once cooled, frost each cupcake generously with chocolate frosting.
7. Top with Pop Rocks and a cherry for an added festive touch.

Grilled Pineapple Upside-Down Cupcakes

Grilled Pineapple Upside-Down Cupcakes bring a tropical twist to a classic dessert! These delightful treats combine the sweetness of caramelized pineapple with a light and fluffy cake. Each bite offers a burst of flavor, making them a perfect addition to your summer gatherings or backyard barbecues.

Not only are they delicious, but they’re also quite simple to make! The preparation involves grilling pineapple for that smoky flavor, and then layering it atop a moist vanilla cupcake batter. You’ll love how the caramelized sugar from the pineapple seeps into the cake, creating a harmonious blend of tastes!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 can pineapple rings in juice
• 1/2 cup brown sugar
• 1 tablespoon olive oil

Instructions

1. Preheat the grill to medium heat. In a bowl, mix brown sugar and olive oil, then brush the mixture on both sides of the pineapple rings.
2. Grill the pineapple for about 2-3 minutes per side until grill marks appear and the pineapple is slightly caramelized. Remove from heat and let cool.
3. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the butter, eggs, vanilla, and buttermilk until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Line a muffin tin with cupcake liners. Place one grilled pineapple ring at the bottom of each liner. Pour the batter over the pineapple, filling each liner about 2/3 full.
5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Fresh Fig Cupcakes With Goat Cheese Frosting

If you’re looking for a delightful twist on summer cupcakes, these fresh fig cupcakes with goat cheese frosting are just the thing. The moist cake, infused with sweet figs, pairs wonderfully with the tangy, creamy frosting, creating a delicious balance of flavors. Not only do they taste fantastic, but they are also surprisingly simple to make, perfect for a casual gathering or a treat just for yourself.

The freshness of ripe figs gives these cupcakes a unique taste, while the goat cheese frosting adds a rich, savory note that takes them to another level. Drizzle with a bit of honey for that extra touch of sweetness, and you’re all set for a delightful summer dessert!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh figs
• 1/2 cup goat cheese, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream
• Honey for drizzling (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped figs gently.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
6. For the frosting, beat together the softened goat cheese, powdered sugar, and heavy cream until smooth and creamy.
7. Once the cupcakes are cool, frost them generously with the goat cheese frosting. Drizzle with honey if desired and enjoy!

Blueberry Cobbler Cupcakes With Streusel Topping

Blueberry Cobbler Cupcakes are a delightful twist on a classic dessert. These treats combine the sweet, juicy flavor of blueberries with a tender cupcake base, reminiscent of cobbler. Topped with a crunchy streusel, they offer a wonderful contrast in texture, making each bite satisfying and refreshing.

The good news is that this recipe is easy to whip up, perfect for a sunny afternoon or a summer gathering. With minimal ingredients and simple steps, you’ll find these cupcakes are a delicious way to enjoy the season’s bounty!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 cup brown sugar
• 1/4 cup rolled oats
• 1/4 cup all-purpose flour (for streusel)
• 1/4 teaspoon cinnamon
• 2 tablespoons butter, softened (for streusel)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gently fold in the blueberries, being careful not to crush them.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. In a separate bowl, combine brown sugar, rolled oats, flour, cinnamon, and softened butter to make the streusel. Mix until crumbly.
7. Sprinkle the streusel topping over each cupcake.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Sweet Tea And Peach Cupcakes

Sweet Tea And Peach Cupcakes are a delightful treat that perfectly captures the essence of summer. The combination of sweet tea flavor and juicy peaches makes these cupcakes light and refreshing. They’re simple to make, making them a great choice for any gathering or just a sunny afternoon at home.

With a moist cupcake base infused with sweet tea and topped with a creamy peach buttercream, these cupcakes are a sweet way to celebrate the season. Each bite is a burst of flavor, making them a fun dessert that everyone will enjoy.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup brewed sweet tea, cooled
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh or canned peaches, chopped
• 1/2 cup peach preserves
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons peach juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the brewed sweet tea, followed by the baking powder, salt, and flour. Mix until just combined, then gently fold in the chopped peaches.
4. Scoop the batter into the prepared cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
5. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, peach juice, and vanilla extract, mixing until fluffy and smooth.
6. Frost the cooled cupcakes with the peach buttercream and top with a slice of peach or a sprig of mint for decoration.

Fresh Mint Chocolate Chip Ice Cream Cupcakes

If you’re looking for a fun dessert that captures the essence of summer, these Fresh Mint Chocolate Chip Ice Cream Cupcakes are just the thing. They combine the refreshing taste of mint with rich chocolate chips, all while being easy to make. Perfect for gatherings or a sweet treat on a warm day, these cupcakes are sure to delight your taste buds.

The light mint flavor pairs beautifully with the creamy frosting, and the chocolate chips add a delicious crunch. Best of all, this recipe is simple enough for bakers of all levels to whip up, making it an ideal choice for those sunny afternoons.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup mini chocolate chips
• 2 cups mint chocolate chip ice cream, softened
• Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add softened butter, eggs, buttermilk, vanilla extract, and peppermint extract to the dry ingredients. Beat until smooth and well combined.
4. Fold in the mini chocolate chips.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. Once cooled, scoop out a small portion from the center of each cupcake and fill it with mint chocolate chip ice cream. Frost the cupcakes with extra softened ice cream or whipped cream.
8. Garnish with fresh mint leaves and serve immediately for a refreshing summer treat!