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Moist and fluffy cupcakes with peppermint candy and topped with a creamy peppermint buttercream frosting. These cupcakes are the perfect winter dessert. The will make a great Christmas treat to enjoy this year. There is tons of peppermint flavor all though out these cupcakes. Crushed candy canes are used both in the batter and to top them off. Make these delicious cupcakes for a fun winter dessert.
The cupcakes are so soft and moist and filled with crushed candy canes. No mixer is needed to make these cupcakes, just a large bowl and whisk. Divide the cupcake batter between a lined cupcake pan and bake until they come out clean with a toothpick. Let the cupcakes cool completely before frosting them. To make the creamy peppermint buttercream frosting, beat softened butter with powdered sugar, peppermint extract and milk until smooth. Pipe or spread the frosting onto the cupcakes. Sprinkle each with crushed peppermint candies. Store in an airtight container at room temperature.
Peppermint Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup crushed candy canes
Ingredients for Peppermint Buttercream Frosting
- 1/2 cup butter, softened
- 2-3 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-3 tablespoons milk
- crushed candy canes
Instructions
- Preheat oven to 350 F. Line a 12 cup muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, salt and baking powder.
- Add in eggs, oil, milk and vanilla extract, whisk until smooth. Fold in crushed candy canes. Evenly divide the cupcake batter between the prepared muffin tin. Bake for 20 minutes. Let cool completely.
- For the frosting, in a large bowl using a mixer beat softened butter with powdered sugar, peppermint extract and milk until smooth. Adding in more milk as needed to thin. Frost cupcakes and top with crushed candy canes.