Peppermint cupcakes are the perfect addition to your holiday celebrations, bringing a burst of festive flavor that everyone will love. With their creamy peppermint frosting and fluffy cake, these memorable treats will capture the spirit of the season.
Irresistible Peppermint Cupcakes: A Festive Treat
Looking to add a minty twist to your holiday dessert table? These peppermint cupcakes are the perfect choice, combining rich vanilla flavor with refreshing peppermint zing. Topped with a luscious buttercream frosting made from peppermint extract and finely crushed peppermint candy, these soft, moist cupcakes are a festive treat that will delight family and friends—truly a must-try for any peppermint lover!
Mixing It Up by Hand
In this recipe, the cupcake batter is mixed by hand. However, be careful when stirring, as it is easy to overmix the batter, which can result in cupcakes that lose their light, fluffy texture. When combining the wet and dry ingredients, stir until the batter is just combined and no more.
Peppermint Extract vs. Peppermint Oil
You can swap out peppermint extract for peppermint oil. This is a fantastic option if you prefer a more concentrated flavor. Just remember to use food-grade oil and adjust the quantity accordingly. For instance, use only 1/4 teaspoon of peppermint oil in place of 1 teaspoon of extract. It’s a simple tweak that can elevate your cupcakes even further!
Filling Your Baking Cups
When filling your baking cups, divide the batter evenly between them. If using traditional standard-sized cupcake liners, this recipe makes 24 cupcakes. However, if you prefer to use standalone baking cups, fill them between 1/2 and 2/3 full. They hold twice as much batter as a standard cupcake liner, so the yield will be 12 large cupcakes.
While you can use traditional cupcake liners in a muffin pan, consider standalone cups for a more unique presentation. These also allow for a bit of creativity in your baking! They do not require a muffin pan; instead, place them on a rimmed baking sheet so they don’t slide off when you move the pan.
Using Crushed Peppermint Candy
Crushed peppermint candy is not just a garnish; it’s an ingredient that enhances the overall flavor of your cupcakes. If you have leftover candy canes from previous holidays, this recipe is an excellent way to use them. You can easily crush them in a food processor, an electric chopper, or by hand, ensuring they’re finely ground and easy to incorporate into the frosting.
Adding the Final Touch to Peppermint Cupcakes
Once your cupcakes are baked to perfection, let them cool completely before frosting. Then use a large piping bag fitted with a large star tip to create swirls of frosting on top of each cupcake. Don’t forget to sprinkle a little bit of crushed candy on top for an extra touch of festive charm!
Storing Peppermint Cupcakes
Store your peppermint cupcakes in an airtight container on the countertop for a day or two. You can place them in the refrigerator to preserve them for approximately 3 to 4 days. However, make sure the container is airtight, or the cake will dry out. For even longer storage, freeze the cupcakes in an airtight container. To freeze them individually and preserve their tall frosting, first arrange the cupcakes on a plate and freeze until solid. Once frozen, wrap each cupcake tightly, place them in a container with a secure lid, and return them to the freezer for continued storage.
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Peppermint Cupcakes
Equipment
- mixer
- (2) 12-count muffin pans
- 1 large piping bag
- 1 large star tip
- 24 standard-sized cupcake liners (or 12 standard-sized baking cups)
- freezer resealable bag (for crushing peppermint hard candy by hand) (alternatively use a food chopped)
- a mallet or rolling pin to chop the peppermint candy if crushing by hand
Ingredients
Cupcakes
- ⅔ cup sour cream, room temperature
- ¾ cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 4 large egg whites, room temperature
- ⅓ cup vegetable oil
- (1) 15-16-ounce box white cake mix
Buttercream Frosting
- 3 tablespoons very finely crushed peppermint hard candy (or crush your own peppermint candy)
- 3 sticks salted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 4 tablespoons heavy cream
- 5 cups powdered (icing) sugar
Instructions
Cupcakes
- Preheat oven to 325°F. Place cupcake liners in muffin pans. (If using baking cups, place them on a rimmed baking sheet.)
- In a large mixing bowl, whisk together the sour cream, buttermilk, vanilla, peppermint extract, eggs, and vegetable oil until smooth. Then sift in the cake mix and stir until just mixed. Be careful not to overmix. Do not skip sifting the cake mix to prevent lumps in the batter.
- Using a cookie scoop, divide the batter between the cupcake liners or baking cups.
- Bake time for cupcake liners in a muffin pan: 17 minutes or until lightly browned, and they spring back when touched in the middle. If using baking cups, bake 20-25 minutes or until cupcakes are lightly browned and a toothpick inserted into the center comes out clean or with crumbs. Do not overbake. After 5 minutes, move the cupcakes to a cooling rack. Cool before frosting.
Buttercream Frosting
- If crushing peppermint hard candy: place the candy in a plastic resealable bag, then use a rolling pin or meat mallet to finely crush it. Larger pieces will have trouble passing through the piping tip. Set aside.
- Use an electric mixer to beat the butter, vanilla, and peppermint extract until creamy.
- Add the cream to the butter and beat until mixed. Then add the powdered sugar a cup at a time, stirring first, and then beat between each addition. If the frosting is too stiff, add more cream. If too soft, add more sugar. Then add the finely crushed peppermint and mix well.
- Use a piping bag and a large star tip to pipe frosting onto the cupcakes. Make a circle of frosting around the outside of the cupcake top, then continue circling, moving in closer to the middle with each circle. This will make the frosting taller in the middle of the cupcake.
- Sprinkle crushed peppermint over each cupcake.