These vanilla-peppermint cupcakes have buttercream frosting with peppermint extract and crushed peppermint candy. If you like peppermint, then you will love these! The bits of finely ground peppermint candy in the buttercream make these cupcakes festive and delicious!
Did you know that you can substitute peppermint oil for peppermint extract? Just be sure to use a food-grade essential oil and remember that it doesn’t take as much oil as an extract. The recipe notes have the substitution amount listed.
Mix the cake batter by hand because this recipe is stirred instead of beaten.
Fill the batter cups 1/2 to 2/3 full. I used standalone cups you fill and place on a baking sheet because there is no need for a muffin pan to hold them. But if you prefer to use regular cupcake liners, place them in a muffin pan and fill them 2/3 full.
This recipe is a good way to use extra candy canes or you can buy crushed peppermint candy.
I bought crushed peppermint candy which is shown above on the left. I placed the candy in an electric chopper and chopped it until it was very fine as shown in the bowl on the right-hand side of the above photo. The larger peppermint pieces are pretty but they are too big to eat in the frosting. The finely chopped candy will add texture and taste but will be easy on your teeth!
After frosting the cupcakes, sprinkle a little of the crushed candy on top of each for garnish. Enjoy!
| Prep Time | 35 minutes |
| Cook Time | 20-25 minutes |
| Servings |
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- 2/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 4 large egg whites, room temperature
- 1/3 cup vegetable oil
- 1 15-16-ounce box white cake mix
- 3 sticks salted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3 tablespoons finely crushed peppermint hard candy
- 4 tablespoons heavy cream
- 5 cups powdered (icing) sugar
- 1 Piping bag
- 1 Large star tip
Ingredients
Cupcakes
Buttercream Frosting
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- Preheat oven to 325 degrees Fahrenheit.
- 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 smooth but not overmixed. Do not skip sifting the cake mix or the batter will be lumpy.
- Using a cookie scoop, place the cake batter in the baking cups, filling them 1/2 to 2/3 full. Do not grease the cups. If using stand-alone baking cups, this recipe will fill 12 cups and they should be cooked on a baking sheet. (See the note below for baking cup sources.) If using cupcake liners, place the liners in a muffin pan. This recipe will fill about 20-24 liners.
- Bake for 20-25 minutes or until cupcakes are lightly browned and a toothpick inserted into the middle comes out clean or with crumbs. Do not overbake. After 5 minutes, move the cupcakes to a cooling rack. Cool before frosting.
- Use an electric mixer to beat the butter, vanilla, and peppermint extract until creamy.
- Place the peppermint candy in a plastic zippered bag and use a rolling pin or meat mallet to finely crush the candy.
- Add the cream to the butter and beat until mixed. Then add the powdered sugar a cup at a time and stir 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 crushed peppermint and mix well.
- Use a piping bag and large star tip to pipe frosting onto the cupcakes. Make a circle of frosting around the outside of the cupcake top and 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 on top of each cupcake.
Click here for stand-alone baking cups from My Mind's Eye.
You can use candy canes or other hard peppermint candy in this recipe.
You can substitute food-grade peppermint oil for peppermint extract.ย Use 1/4 teaspoon of peppermint oil for 1 teaspoon of peppermint extract.