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Peppermint Butter Candy Cane Cupcakes Recipe
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5 from 1 vote

Peppermint Butter Cupcakes

Delicious peppermint cupcakes.
Prep Time20 mins
Cook Time21 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, holiday, nutter butter, peppermint
Servings: 12
Calories: 616kcal


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


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.


Calories: 616kcal | Carbohydrates: 52g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 179mg | Sodium: 118mg | Potassium: 101mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1387IU | Calcium: 67mg | Iron: 2mg