Description
Deliciously festive cupcakes with a buttery vanilla cake base topped with peppermint buttercream and crushed candy canes for a holiday treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1/4 tsp peppermint extract (or to taste)
- 1/3 cup unsweetened cocoa powder (optional for chocolate variation)
- 1 cup mini chocolate chips (optional)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 1/2 tsp peppermint extract (adjust to preference)
- Pinch of salt
- 3/4 cup crushed candy canes for topping
Instructions
- Preheat the oven to 350°F (175°C). Line muffin tins with paper liners and place a teaspoon of batter in each to help them rise evenly.
- Whisk together flour, baking powder, baking soda, cocoa (if using), and salt in a large bowl.
- Cream butter and sugar in a separate bowl until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla and peppermint extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture in three parts, mixing until just combined.
- Fold in mini chocolate chips if desired. Spoon batter into prepared tins, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean. Rotate the pan halfway through baking.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting, beat butter until smooth, gradually add powdered sugar, then cream to reach a spreadable consistency. Stir in peppermint extract and a pinch of salt.
- Pipe or spread frosting onto cooled cupcakes and finish with a generous sprinkle of crushed candy canes.
Notes
For stronger peppermint flavor, add crushed candy canes to the batter. Allow cupcakes to cool completely before frosting to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: holiday cupcakes, peppermint, Christmas dessert, festive treats
