Peppermint Cupcakes
Servings: 24 Servings
Ingredients
Peppermint Cupcakes Batter
- 15.25 ounces white cake mix (We used Duncan Hines classic white.)
- 3 large eggs
- 1 cup water
- ⅓ cup canola oil or vegetable oil
- 1 tablespoon peppermint extract
- 1 teaspoon pure vanilla extract
Peppermint Buttercream Frosting
- 1 ½ cups unsalted butter softened
- 5 ½ cups powdered sugar
- 1 to 2 teaspoons peppermint extract or to taste
- 4 to 5 tablespoons milk adjust to reach the desired consistency
- 20 mini candy canes crushed
Instructions
Peppermint Cupcakes Batter
- Line a pan with cupcake liners, and preheat your oven to 350° F.
- Next, place all the ingredients in a stand mixer and blend until combined. Fill each cupcake liner until ½ full.15.25 ounces white cake mix, 3 large eggs, 1 cup water, ⅓ cup canola oil, 1 tablespoon peppermint extract, 1 teaspoon pure vanilla extract
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven, and transfer to a cooling rack. Allow cupcakes to cool completely before frosting.
Peppermint Buttercream Frosting
- First, place the ingredients in the bowl of a stand mixer. Mix until combined and smooth. Add additional milk to thin out the frosting if necessary.1 ½ cups unsalted butter, 5 ½ cups powdered sugar, 1 to 2 teaspoons peppermint extract, 4 to 5 tablespoons milk
- Frost the cupcakes and sprinkle with crushed candy canes.20 mini candy canes
- The peppermint cupcakes can be stored in a sealed container in your fridge for up to 4 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of one cupcake. Actual calories may vary.
*For more information and tips, please refer to the post.
Nutrition Facts
Peppermint Cupcakes
Serving Size
1 Cupcake
Amount per Serving
Calories
315
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
40
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
51
mg
17
%
Sodium
226
mg
9
%
Potassium
28
mg
1
%
Carbohydrates
42
g
14
%
Fiber
0.2
g
1
%
Sugar
35
g
39
%
Protein
2
g
4
%
Vitamin A
388
IU
8
%
Calcium
50
mg
5
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
