Our Peppermint Crunch Cupcakes full of peppermint and white frosting will bring an unique taste combination to your holiday dessert table.
Peppermint goes together with Christmas like peas and carrots.
I don’t know what it is about peppermint that just works during the holidays. Maybe it’s the unique cool and refreshing flavor?
One of my favorite things about peppermint is that it is such a versatile flavor. You can add it to your cookies, cakes, candies, and of course hot chocolate!
If you are thinking about your dessert table this holiday season, our Snowmen made from Oreos is always a fun treat for the kids! Our no-bake cookies that look like ornaments are a kid-friendly cookie recipe that the kids will love helping with!
Already starting to think about gift ideas for your friends and family? One of my favorite gifts to give out during the holidays is our Christmas Sugar Scrub! This sugar scrub smells just like the holidays and is always a great quick gift idea to have on hand.
Before you get started on this recipe, here are a few helpful resources!
WHAT INGREDIENTS ARE NEEDED TO MAKE THESE PEPPERMINT CRUNCH CUPCAKES?
Cane sugar, unsalted butter, eggs, flour, baking powder, salt, peppermint extract, milk, raw sugar, heavy whipping cream, and candy canes.
HOW DO YOU BREAK UP CANDY CANES?
There are a couple of different ways to do this. You can either break them into pieces and add them into your food processor and chop them into the size you want them. Another way is that you can put them into a resealable bag and either use the smooth side of a meat mallet or rolling pin to smash them into the size you want.
Peppermint Crunch Cupcakes
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- 1 cup cane sugar
- 8 tablespoons unsalted butter
- 3 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon peppermint extract
- 3/4 cup milk
- Buttercream Frosting
- 24 tablespoons (3 sticks) unsalted butter
- 2 cups raw sugar
- 2 teaspoons heavy cream
- 8 full size candy canes, broken up
Preheat oven to 350 degrees.
Cream together sugar and butter until fluffy.
Add eggs one at a time, beating well between each one.
Sift together all dry ingredients.
Alternatively add dry ingredients and milk to the butter mixture.
Blend in peppermint oil.
Bake for 15 minutes.
Beat together all ingredients until creamy.
Frost cooled cupcakes.
Dip in crushed candy canes.
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