Peppermint Cupcakes with Buttercream Frosting
These delightful peppermint cupcakes topped with creamy buttercream frosting are perfect for cozy gatherings and sweet treats.
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.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped individually in plastic wrap.