An easy peppermint cupcakes recipe bursting with brisk peppermint flavor and topped with a fluffy buttercream frosting. It’s bound to be a holiday favorite.
Looking for the perfect holiday cupcake recipe? Well, look no further than our peppermint cupcakes. The recipe is simple, sweet, and loaded with fresh peppermint flavor.
To save a little time during preparation we used a boxed cake mix. The buttercream frosting is made the old-fashioned way with some added peppermint extract for flavor. We encourage you to give these peppermint cupcakes a try this holiday season.
Peppermint Cupcakes Batter:
- First, remove your butter from the fridge to soften, line a pan with cupcake liners, and preheat your oven to 350 degrees F.
- Next, place all the ingredients in a stand mixer and blend until combined.
- Now, fill each cupcake liner until 1/2 full.
- Then, bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Last, remove them from oven and transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
Peppermint Buttercream Frosting:
- First, place the frosting ingredients in the bowl of a stand mixer.
- Next, mix until combined and smooth. Add additional sugar and milk a little at a time if desired.
- Last, frost the cupcakes and sprinkle with crushed candy canes.
Tips for Peppermint Cupcakes:
- Feel free to experiment with cake mixes like using chocolate or yellow varieties.
- The boxed instructions called for egg whites, but we used whole eggs to keep the yellow color in the batter.
- For fluffy, white frosting, beat the butter by itself before adding the extracts and sugar.
Peppermint not your favorite flavor for a cupcake? Then try our Eggnog Cupcakes, Macadamia Cupcakes with White Chocolate Frosting, or our Funfetti Cupcakes with Key Lime Frosting.
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An easy peppermint cupcakes recipe bursting with brisk peppermint flavor and topped with a fluffy buttercream frosting. It's bound to be a holiday favorite.
- 1 15.25 Ounce Cake Mix (we used Duncan Hines classic white)
- 3 Large Eggs
- 1 Cup Water
- 1/3 Cup Oil (we used coconut oil)
- 1 Tablespoon Peppermint Extract
- 1 Teaspoon Vanilla Extract
- 20 Mini Candy Canes
- 1 1/2 Cups Unsalted Butter (softened)
- 5 1/2 Cups Powdered Sugar
- 1 Tablespoon Peppermint Extract
- 2 Tablespoons MIlk
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First, remove your butter from the fridge to soften, line a pan with cupcake liners, and preheat your oven to 350 degrees F.
-
Next, place all the ingredients in a stand mixer and blend until combined.
-
Now, fill each cupcake liner until 1/2 full.
-
Then, bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
-
Last, remove them from oven and transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
-
First, place the ingredients in the bowl of a stand mixer.
-
Next, mix until combined and smooth. Add additional sugar and milk a little at a time if desired.
-
Last, frost the cupcakes and sprinkle with crushed candy canes.
The calories listed are based on the ingredients and a serving size of one cupcake. Actual calories may vary. The peppermint cupcakes can be stored in a sealed container in your fridge for up to four days.
Mmmm these look so delish!
Thank you, have a wonderful Friday 🙂