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peppermint christmas

These delightful Peppermint Christmas Cupcakes are perfect for the holiday season. Topped with creamy peppermint frosting and adorned with crushed candies, they bring a festive spirit to any gathering. Ideal for sharing with friends and family!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 muffin tin
  • 1 cupcake liners
  • 1 cooling rack
  • 1 piping bag (optional)
  • 1 small pot (for melting chocolate)

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.5 cup milk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup boiling water
  • 0.5 teaspoon peppermint extract
  • 1 cup unsalted butter Softened for frosting.
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon peppermint extract
  • 0.25 cup crushed peppermint candies For topping.

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  • Add the eggs, milk, vegetable oil, vanilla extract, and peppermint extract to the dry ingredients. Mix well using an electric mixer or whisk until fully combined.
  • Carefully add the boiling water to the batter. Mix until smooth; the batter will be thin.
  • Pour the batter evenly into the lined muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool on a wire rack.
  • While the cupcakes cool, prepare the peppermint frosting. In a clean mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar and mix until well combined. Add milk and peppermint extract, mixing until the frosting is smooth and fluffy.
  • Once the cupcakes are completely cooled, frost them using a piping bag or a knife.
  • Sprinkle crushed peppermint candies on top for decoration.

Notes

You can adjust the level of peppermint flavor in the frosting based on your preference.
These cupcakes can be stored in an airtight container for up to 3 days at room temperature, or they can be frozen for a longer shelf life.