Preheat oven to 350°F (175°C) and line a cupcake tin with 12–14 liners.

1. In a medium bowl, whisk flour, baking powder, and salt.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla and peppermint extracts.
4. Alternate adding dry ingredients and milk, mixing until smooth.
5. Stir in green food coloring until desired shade is reached.
6. Divide batter among cupcake liners, filling about 2/3 full.
7. Bake 18–22 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
9. For frosting, beat butter until creamy. Gradually add powdered sugar, then peppermint extract and enough milk/cream for smooth consistency. Tint frosting green.
10. Frost cooled cupcakes with a piping bag or spatula. Garnish with sprinkles, whipped cream, or cherries if desired.