4 to 5tablespoonsmilkadjust to reach the desired consistency
20mini candy canescrushed
Instructions
Peppermint Cupcakes Batter
Line a pan with cupcake liners, and preheat your oven to 350° F.
Next, place all the ingredients in a stand mixer and blend until combined. Fill each cupcake liner until ½ full.
15.25 ounces white cake mix, 3 large eggs, 1 cup water, ⅓ cup canola oil, 1 tablespoon peppermint extract, 1 teaspoon pure vanilla extract
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven, and transfer to a cooling rack. Allow cupcakes to cool completely before frosting.
Peppermint Buttercream Frosting
First, place the ingredients in the bowl of a stand mixer. Mix until combined and smooth. Add additional milk to thin out the frosting if necessary.
1 ½ cups unsalted butter, 5 ½ cups powdered sugar, 1 to 2 teaspoons peppermint extract, 4 to 5 tablespoons milk
Frost the cupcakes and sprinkle with crushed candy canes.
20 mini candy canes
The peppermint cupcakes can be stored in a sealed container in your fridge for up to 4 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of one cupcake. Actual calories may vary.*For more information and tips, please refer to the post.