Peppermint Cupcakes: A vanilla 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!
Preheat oven to 350 degrees and line the cupcake pan (or muffin tin) with cupcake liners.
In a large mixing bowl, pour in the cake mix, melted butter, egg whites, water, and peppermint extract, and mix on medium speed for 2 minutes.
Pour about 3 tablespoons of cupcake batter in to each cupcake liner. (Or 2/3 full.)
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.
How to Make the Buttercream Frosting
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.
Next, start adding the powdered sugar, 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.
Add in vanilla extract, and mix in completely. Then, pour in the milk and mix in until buttercream looks fully combined and fluffy.
Optional: Although optional, I do recommend adding a pinch of salt and mixing it in to the buttercream.
If you have a piping bag, it's time to place the buttercream in to the 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!
Unwrap peppermint candies and place them in to a small plastic, sealable bag, and crush them until fine.
Sprinkle the crushed peppermint candies on top of the buttercream, on the cupcakes. Serve!