Raspberry Thin Mint Cupcakes, the dreamiest flavor combo you never knew you needed!

Raspberry Thin Mint Cupcakes


  • 1/2-3/4 C. raspberries fresh or frozen
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. sour cream
  • 1 Box Devil's Food Cake Mix
  • 1 C. butter softened to room temp
  • 2 1/2 C. powdered sugar
  • 1/3 C. unsweetened cocoa powder
  • 2 Tbsp. milk
  • 2 ts. vanilla extract
  • 1/2 tsp. peppermint extract optional
  • 10 Thin Mint Cookies finely crushed


  1. 1. Preheat oven to 350 degrees and line pan with cupcake liners.
  2. 2. In a large bowl, add raspberries (you can add as many as you want depending on how strong you want the flavor to be). Use a mixing spoon or spatula to mash the raspberries.
  3. 3. Add eggs, oil, sour cream and cake mix. Stir until smooth.
  4. 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  5. 5. Let cool.
  6. 6. Thin Mint Frosting: Beat butter. Add powdered sugar, cocoa powder, milk and vanilla and peppermint extract and beat until your reach your desired consistency. Add more powdered sugar if you need it to be thicker or more milk to thin it out. Add crushed Thin Mints. If you want to pipe your frosting when you decorate, only add the finely crushed pieces and use the larger pieces as "sprinkles" at the end. I use a mesh sifter to separate the larger pieces.
  7. 7. Pipe frosting onto cooled cupcakes and top with fresh raspberries and Thin Mint crumbs!