Peppermint Cupcakes with Candy Cane Garnish
These festive peppermint cupcakes feature a moist, tender crumb infused with cool peppermint extract and are topped with a creamy peppermint buttercream and a crunchy candy cane garnish. Perfect for holiday parties, they offer a delightful balance of sweet, minty, and refreshing flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 0.5 cup whole milk room temperature
- 1 cup unsalted butter softened for frosting
- 3 cups powdered sugar sifted
- 1 tsp peppermint extract for frosting
- 6 oz candy canes crushed for garnish
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-ahead: Bake cupcakes up to 1 day in advance and frost the day of serving. For variations, swap peppermint extract with mint extract or add a drop of red food coloring to the frosting for a pink hue. Serve with a glass of cold milk or hot cocoa for a perfect holiday treat.