Description
Delight in these festive Peppermint Cupcakes, featuring a moist vanilla base infused with fresh peppermint extract and topped with a creamy peppermint frosting. Perfectly sweet and refreshingly minty, these cupcakes make a delightful treat for holiday gatherings or any special occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp peppermint extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Frosting
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp peppermint extract
Decoration
- Red and white sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and sugar until the mixture is light, fluffy, and well combined to create a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure an even texture.
- Mix in Milk and Peppermint Extract: Add the milk and peppermint extract to the wet ingredients and blend thoroughly to disperse the flavor evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure the leavening agents and seasoning are evenly distributed.
- Incorporate Dry Into Wet: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Prepare Cupcake Liners: Line a cupcake pan with liners and fill each about two-thirds full with batter to allow room for rising.
- Bake: Place the pan in the preheated oven and bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack to prevent the frosting from melting.
- Make Frosting: In a small bowl, mix together powdered sugar, heavy cream, and peppermint extract until smooth and fluffy to create the frosting.
- Frost and Decorate: Once cupcakes are fully cooled, spread or pipe the peppermint frosting over the tops and sprinkle red and white sprinkles for a festive touch.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use room temperature butter and eggs for better mixing and texture.
- You can substitute peppermint extract with vanilla extract for a different flavor twist.
- For a lighter frosting, adjust heavy cream quantity accordingly.
- Store cupcakes covered at room temperature for up to 2 days or refrigerate for longer freshness.
