Description
Delight in the festive flavors of Candy Cane Peppermint Cupcakes, topped with fluffy peppermint frosting and sprinkled with crushed candy canes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Set aside.
- In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Slowly add the whole milk, vanilla extract, and peppermint extract; mix just until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed candy canes.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together butter, powdered sugar, milk, and peppermint extract; pipe onto cupcakes and garnish with more crushed candy canes.
Notes
Ensure the butter is softened, not melted, for a fluffy texture. Allow cupcakes to cool completely before frosting to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cupcakes, peppermint, holiday baking, festive desserts, candy canes