Peppermint Cupcakes
Elevate your holiday baking game with these irresistible peppermint cupcakes, a festive treat that's perfect for the season! Featuring a moist and fluffy vanilla base delicately infused with peppermint extract, these cupcakes are topped with a luscious cream cheese frosting that provides the perfect balance of creaminess and zing. For an extra dose of holiday cheer, crushed candy canes are sprinkled over the frosting, adding a vibrant visual touch and delightful crunch. With a prep time of just 20 minutes and easy-to-follow steps, this recipe yields 12 beautifully festive cupcakes—ideal for holiday parties, gifting, or simply indulging at home. Whether you're a seasoned baker or a novice, these peppermint cupcakes bring the magic of the holidays right to your kitchen!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 1.75 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 cups Powdered sugar
- 8 ounces Cream cheese
- 0.5 cup Crushed candy canes
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter equally among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add a small amount of peppermint extract to the frosting (optional) for additional flavor, and mix well.
Frost the cooled cupcakes with the cream cheese frosting using a piping bag or offset spatula.
Sprinkle the crushed candy canes evenly over the frosted cupcakes for a festive touch.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 719.5 g | 262% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 566.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 468 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
