This Peppermint Butter Candy Cane Cupcake recipe is the perfect holiday treat!
Consider bringing these to your next holiday party.
Gather these ingredients to make your Peppermint Butter Cupcakes.
Then scroll down for full Peppermint Butter Cupcakes Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Cupcake Ingredients
- Flour
- Baking powder
- Salt
- Vanilla
- Almond extract
- Butter
- Sugar
- Eggs
- Milk
- Small candy canes, crushed
Frosting Ingredients
- Butter
- Powdered sugar
- Heavy whipping cream
- Peppermint extract
- Peppermint bits
How to Make Peppermint Butter Cupcakes
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Whisk flour, baking powder, and salt together in a bowl. Set aside.
Using an electric mixer cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mix well after each addition.
Stir in the vanilla and almond.
Slowly add the flour mixture alternately with milk, mixing well after each addition. Start by adding the flour first.
Add crushed candy canes to the batter. Mix well.
Using an medium ice cream scoop fill each lined cupcake tin 2/3 rd’s full.
Bake at 350 degrees for 18-21 minutes or until a inserted toothpick comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes.
Transfer the cupcakes onto a wire rack to cool completely.
Frosting Directions
Cream the butter, peppermint extract and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powdered sugar 1/2 C at a time…. mix well.
If ready scoop the frosting into a pastry bag with a large round tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Sprinkle the top of the frosted cupcakes with peppermint bits.
Peppermint Butter Cupcakes
Ingredients
Cupcake Ingredients
- 3 C flour
- 3/4 tsp baking powder
- 1/4 tsp tsp salt
- 1 tsp vanilla
- 3/4 tsp almond extract
- 1 1/2 C unsalted butter room temp
- 1 1/2 C sugar
- 5 eggs room temp
- 1 C whole milk
- 1 box small candy canes crushed
Frosting Ingredients
- 1 C soft unsalted butter
- 4 + C powdered sugar
- 4 TBSP heavy whipping cream
- 1 tsp peppermint extract or 1 drop peppermint essential oil
- 1 bag of peppermint bits
Instructions
Cupcake Directions
- Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- Whisk flour, baking powder, and salt together in a bowl. Set aside.
- Using an electric mixer cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mix well after each addition.
- Stir in the vanilla and almond.
- Slowly add the flour mixture alternately with milk, mixing well after each addition. Start by adding the flour first.
- Add crushed candy canes to the batter. Mix well.
- Using an medium ice cream scoop fill each lined cupcake tin 2/3 rd’s full.
- Bake at 350 degrees for 18-21 minutes or until a inserted toothpick comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes.
- Transfer the cupcakes onto a wire rack to cool completely.
Frosting Directions
- Cream the butter, peppermint extract and powder sugar until it looks light and creamy.
- If it doesn’t cream add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
- Add more powdered sugar 1/2 C at a time…. mix well.
- If ready scoop the frosting into a pastry bag with a large round tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Sprinkle the top of the frosted cupcakes with peppermint bits.
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Make sure that you grab the FREE Christmas Cookie Recipe Book that we are offering for the holidays.
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