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!