Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines® Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »


Starlight Mints

Hello Cupcake Recipe shared by:
| Follow this Baker

Light up your taste buds with cool, mint candy-topped cupcakes. | Buy on Amazon

  • Hands-On Time: 45 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 48 Mini cupcakes
  • Difficulty: Worth the Effort
  • Rating:


  • 1 bag (12 oz.) clear mints, unwrapped and crushed slightly
  • 1 can Creamy Home-Style Classic Vanilla Frosting
  • red paste food coloring
  • 1 cup white decorating sugar
  • 48 mini Duncan Hines vanilla cupcakes baked in white liners

Baking Instructions

  1. Preheat oven to 350° F. Line a sheet pan with nonstick foil. Spread the crushed candies on prepared pan. Bake until candies have just melted and are flat, about 3 to 5 minutes. Transfer to a wire rack and cool slightly, about 1 to 2 minutes. Use a pastry wheel with the zigzag edge and cut 4 strips 1¾" apart. With the straight edge, cut candy crosswise on the diagonal, 1" apart. Let candy cool completely. Gently break pieces apart; set aside.
  2. Tint ½ cup of the frosting bright red with the food coloring. Spoon the red frosting into a freezer bag. Spoon the remaining frosting into another freezer bag.
  3. Snip ½" corner from the bag with the vanilla frosting. Pipe a mound of frosting on top of the cupcakes. Smooth with an offset spatula. Snip a small corner from the bag with the red frosting. starting from the outside edge, pipe and drag the frosting into the center of the cupcake. Repeat 4 more times around cupcake. Roll the tops in the sugar to cover completely. Repeat with the remaining cupcakes.
  4. Insert 2 candy pieces, pointed end in, on either side of each cupcake to look like the wrapper. Repeat with remaining candies and cupcakes.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Assembling Terrific Tortes

Assembling Terrific Tortes

Since tortes are made up of several layers of cake and filling, their assembly is as much a part of the preparation as mixing and baking. It's best to chill the cake so you can easily split it into horizontal layers. Use a long, serrated knife for a clean cut and to minimize crumbs. If you notice that your cake is slightly domed, horizontally slice a thin layer off to make it easier to assemble your torte.

Witch's Feet Cupcakes

Witch's Feet Cupcakes

Try this for fast and easy halloween cupcakes. Make cupcakes and frosting according to the directions on the new Duncan Hines Decadent Black & White cupcake mix. Add a few drops of green food coloring to the frosting and pipe in onto the cupcakes. Decorate wood coffee stirrers to make the witch's legs. Cut the witch's shoes out of black paper and tape to the ends of each coffee stirrer.

Keep Exploring

Back to Top