Peppermint Cupcakes

Peppermint Cupcakes: A white cake mix that uses simple ingredients to make the cupcakes better than a boxed mix, with peppermint extract added for the perfect touch of flavor! Then, if desired, a homemade buttercream frosting with peppermint candies on top!

When one of our favorite chocolate cakes with peppermint went over so well, I knew it was time to add something like this to our easy dessert recipes. But this time, I wanted it to be a batch of cupcakes since so many seem to love our cupcake recipes too!

Why you’ll love these:

• They use a cake mix! But… we do a few things to it, to make them better than a cake mix cupcake recipe!
• The vanilla cupcake has a hint of peppermint flavor that gives an almost “cooling” feel when you bite in to it. They’re perfect any time of year but especially around the holiday season, or for holiday parties!
• With the peppermint cupcake topped with this homemade buttercream and crushed peppermint candies, it’s a flavor combination that can’t be beat!

Ingredients:

This recipe uses simple ingredients, that you can find at almost any grocery store!

Cupcake Ingredients

• 16.25-ounce white cake mix
• 1/2 cup melted butter
• 3 egg whites
• 1 cup water
• 1 teaspoon of peppermint extract

Buttercream Frosting Ingredients

• 1/2 Cup Vegetable Shortening1/2
•  Cup Unsalted Butter (1 stick softened)
• 4 Cups Powdered Sugar (sifted)
• 2 Tablespoons Milk (or heavy cream)
• 1 teaspoon vanilla extract
• Pinch of salt
• About 20 peppermint candies

Instructions

First, you’ll want to make the cupcakes. Then, while the cupcakes are cooling, it’s a great time to make the buttercream frosting.

TIP: If you plan to make this buttercream frosting recipe, go ahead and get the stick of butter out, so it can be softening while you’re baking the cupcakes.

How to make the cupcakes:

1. Preheat oven to 350 degrees and line muffin tin with cupcake liners.
2. In a large bowl, pour in cake mix, melted butter, egg whites, water, and peppermint extract.
3. Mix on medium speed for 2 minutes. (If using a Kitchenaid mixer, use the paddle attachment if you have it. (I only had my whisk attachment, so I used that. Using this makes the cupcakes airier too.)

4. Pour about 3 tablespoons of cupcake batter in to each cupcake liner, in the muffin cups. (Or 2/3 full.) I use a cookie scoop for this to make it easier.

5. Bake the cupcakes for 12 minutes or until the tops of the cupcakes bounce back when your finger gently touches them. If it leaves an indention, the cupcakes need to bake longer.
   
   Remove from the cupcake pan and place cupcakes on a wire rack to cool to room temperature.

How to make the buttercream frosting:

1. In a large mixing bowl, mix together the stick of softened butter and shortening until light and fluffy. You may need to use a rubber spatula to scrape down the sides a couple of times to make sure the ingredients blend evenly. (Make sure to turn the mixer off before scraping.)
2. Next, start adding the powdered sugar, making sure the mixer is on low speed, for about 1 cup at a time, mixing together completely before adding the next cup of sugar. Do this until all of the powdered sugar has been mixed in.

3. Add in vanilla extract, and mix in completely.
4. Then, pour in the milk and mix on medium-high speed until the buttercream looks fully combined and fluffy.

5. Optional: Although optional, I do recommend adding a pinch of salt and mixing it in to the buttercream.

6. If you have a piping bag, it’s time to place the buttercream in to a large piping bag, and begin piping the frosting on to the cupcakes. You can spread the frosting on to the cupcakes instead, if that’s what you prefer!

7. Unwrap peppermint candies and place them in to a small plastic, sealable bag, and crush them until fine.

8. Sprinkle the crushed peppermint candies on top of the buttercream, on the cupcakes.

Substitutions and Variations

• Peppermint Extract: We do not put peppermint extract in to the buttercream, as we think the peppermint in the cupcakes and the crushed peppermint candies on top of the cupcake, are the perfect amount of flavor. However, feel free to add a small drop (it’s very powerful!) to the buttercream for a strong peppermint flavor to make a peppermint frosting.
• Cupcake Flavor: You can use a yellow cake mix, or even chocolate to make chocolate peppermint cupcakes if you prefer. If using something other than a white cake mix, you can use the egg yolks too, instead of just the egg whites.
• Melted butter vs. Oil for Cupcakes: If you don’t have butter for the cupcakes, you can use vegetable oil.
• Peppermint Candies: Feel free to use crushed candy canes, or even mini candy canes for a special Christmas idea!

Storage

If you have leftover cupcakes, leaving them out will result in the cupcakes and buttercream getting hard. It’s best to place them in a single layer in an airtight container, and place in the refrigerator (since it has milk in the buttercream).

Related Recipes

If you’re a fan of peppermint recipes, you’re going to love this peppermint latte recipe and these chocolate-dipped waffle bowls that are rimmed in peppermints, which are perfect to serve desserts in!

Or, for an easy Christmas no-bake dessert recipe, you’re going to love this Christmas Tree Cake Dip!

Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!