Description
Festive Candy Cane Peppermint Cupcakes infused with minty flavors and topped with cream frosting and crushed candy canes. A delightful holiday treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ cup milk (whole or almond)
- ½ tsp peppermint extract
- ½ cup crushed candy canes (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- Cream the softened butter and sugar together until light and fluffy (3-5 minutes).
- Add eggs one at a time, then mix in vanilla and peppermint extracts.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip together butter, powdered sugar, and peppermint extract, adjusting with milk as needed.
- Frost cooled cupcakes and sprinkle with crushed candy canes.
Notes
Ensure to cream the butter and sugar well for fluffy cupcakes. Avoid overmixing after adding flour to maintain texture.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cupcakes, peppermint, holiday desserts, baking, festive treats