Peppermint cupcakes with buttercream frosting are a delightful treat, perfect for cozy gatherings or special occasions. Soft, sweet, and bursting with a refreshing peppermint flavor, these cupcakes are sure to bring joy to everyone who tastes them. They’re easy to make and look so pretty on a dessert table!
Why You Will Love This Recipe
These peppermint cupcakes are not just delicious; they’re also quick and simple to whip up. With everyday ingredients, you can make them in under an hour. They’re great for family gatherings, birthday parties, or even just a cozy night in. Plus, everyone loves a sweet treat topped with creamy frosting!
How to Make Cupcakes
Making these peppermint cupcakes is straightforward and fun. Begin by mixing your wet and dry ingredients separately before combining them. Then, bake the batter until the cupcakes are golden and fluffy. Finally, frost them with a rich buttercream for that sweet finishing touch.
What You Need
Ingredients for Peppermint Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup milk
Ingredients for Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Crushed candy canes (optional, for topping)
Step-by-Step
Cooking Steps
- Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the extracts.
- Alternate adding the dry ingredients and milk to the wet mixture. Mix until just combined.
- Pour the batter into the prepared liners, filling them about two-thirds full.
- Bake for 18-20 minutes until a toothpick comes out clean. Let cool completely before frosting.
- For the buttercream, beat the butter until creamy, then gradually add in the powdered sugar, cream, and extracts. Frost the cooled cupcakes and sprinkle with crushed candy canes if desired.
How to Serve Peppermint Cupcakes
These festive cupcakes are perfect for many occasions! Serve them at holiday gatherings, birthday parties, or just as a sweet treat after dinner. Pair them with warm cocoa or a cup of coffee for a delightful afternoon snack.
How to Store Peppermint Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each cupcake in plastic wrap and place them in a freezer bag. They’ll stay good for up to 2 months.
When you’re ready to enjoy them again, let them thaw at room temperature. You can also re-frost them if you’d like to freshen them up!
Recipe Tips
- Make sure your butter is softened for the buttercream. This helps achieve a smooth texture.
- Use room temperature eggs for better blending.
- Don’t overmix the batter; mix just until combined to keep cupcakes fluffy.
- If you want a stronger peppermint flavor, feel free to add an extra drop of peppermint extract to the frosting.
- If you’re short on time, pre-made frosting works well, too!
Variations & Swaps
- For a chocolate twist, add cocoa powder to the batter and use chocolate frosting.
- Swap out the peppermint extract for almond extract for a different flavor.
- For a fun holiday look, add red gel food coloring to half the batter and swirl it for a marbled effect.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Frost them the day you plan to serve them to keep the frosting fresh.
Can I freeze peppermint cupcakes?
Absolutely! Just freeze them without frosting. Once frozen, wrap them tightly and keep in the freezer for up to 2 months.
How do I reheat leftover cupcakes?
To reheat, place them in a microwave on low power for about 10-15 seconds. Make sure not to overheat, or they could become dry.
What can I substitute if I don’t have peppermint extract?
You can use vanilla extract or almond extract instead. Just remember that it will change the flavor, but they’ll still be delicious!
What are common mistakes to avoid?
Avoid overmixing the batter, which can lead to tough cupcakes. Also, ensure your oven is properly preheated before baking for the best rise.
Peppermint Cupcakes with Buttercream Frosting
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs Use room temperature for better blending.
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract Extra drop can be added for stronger flavor.
- 0.5 cup milk
For the Buttercream Frosting
- 1 cup unsalted butter, softened Must be softened for a smooth texture.
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- crushed candy canes (optional, for topping)
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
- Alternate adding the dry ingredients and milk to the wet mixture. Mix until just combined.
- Pour the batter into the prepared liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes until a toothpick comes out clean. Let cool completely before frosting.
Frosting
- For the buttercream, beat the butter until creamy, then gradually add in the powdered sugar, heavy cream, and extracts. Frost the cooled cupcakes and sprinkle with crushed candy canes if desired.
