Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla extract, and mint extract. Beat on medium speed until well incorporated, about 2 minutes. Scrape down the bowl as needed. Mix in the sour cream and beat until well combined.

In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the liquid ingredients at a time, mixing just until the flour starts to incorporate. Add the green food coloring and mix until combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test for doneness by inserting a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done. Cool completely.

Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, until the butter is very fluffy.

Add the vanilla malt powder and 2 cups of powdered sugar, along with the vanilla extract and heavy cream. Beat until well combined and fluffy. Add the remaining powdered sugar and Baileys, along with a pinch of salt. Ensure the powdered sugar is well combined, then whip for 2-3 minutes.

Frost cooled cupcakes.