In the bowl of a standing mixer with the paddle attachment, beat the cream cheese, butter, salt and mint on low until combined. Use a rubber spatula to scrape the sides of the bowl, then continue to mix on medium speed, until light and creamy.

Gradually add the confectioner’s sugar while mixing on low and working your way up to medium-high once it is combined. After about three minutes, it should be the desired consistency. If mixture is too thin, add more confectioner’s sugar. If it gets too thick, add a little bit of heavy cream.

Once the cupcakes are cool, frost and garnish with mint leaf.