Snow White Cupcakes

We designed White Christmas to create our own little snow wonderland. A mint cream cheese frosting gives this bright, frosty cupcake a juicy, tangy taste and sparkling aroma.
To make a white cupcake, preheat the oven to 350 degrees. Beat the butter and shortening on medium speed with an electric mixer until creamy; gradually add the sugar, whisking well. Add the eggs, 1 at a time, beating until smooth after each addition.Combine the flour, baking powder, and salt; add to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat on low speed until smooth after each addition. Add extracts.Place paper baking tins in 2 12-cup muffin tins and brush with cooking spray; pour the batter over the tins, filling them two-thirds full.Bake for 12-15 minutes or until a wooden stick inserted in the center comes out clean. Cool in the tins on a wire rack for 10 minutes; transfer from the tins to the wire rack and allow to cool completely.To make the frosting, beat the cream cheese, butter and mint extract on medium speed with an electric mixer until creamy. Gradually add the powdered sugar and salt, whisking on low speed until smooth. Beat on high speed for 2 minutes or until creamy. It turns out 6 cups.To fill the cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zippered plastic freezer bag with the filling or frosting. Using a pair of scissors or kitchen scissors, cut about 1/4 inch from one corner of the bag; insert the bag into the hole in the cupcake. Squeeze lightly until the filling reaches the top of each cupcake.Freeze each cupcake.