Description
Delicious and festive Candy Cane Peppermint Cupcakes perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup crushed peppermint candies (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time and mix until fully incorporated. Stir in vanilla and peppermint extracts.
- In another bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined.
- Gently fold in the crushed peppermint candies, reserving a handful for topping.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack.
- For frosting, beat together butter, powdered sugar, vanilla, and a splash of milk until creamy. Add peppermint extract to taste.
- Frost the cooled cupcakes and sprinkle with reserved crushed peppermint candies.
Notes
Sift dry ingredients to remove lumps. Avoid overmixing the batter to prevent dense cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, holiday dessert, peppermint, festive treats, Christmas baking