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Pink Peppermint Cupcake

Rated as 5 out of 5 Stars

"This is a great recipe for Christmas-time and is sweet with candy."
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1 h servings 202
Original recipe yields 24 servings (24 cupcakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.
  2. Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely.
  4. Frost cupcakes with vanilla frosting and top with crushed candies.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 202 calories; 6.4 34.6 1.4 3 193 Full nutrition

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Read all reviews 3
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I used this recipe to make my mini cupcakes I doubled it because I was making them for my kids classes. FYI it made 115 mini cupcakes whoops. Delicious just enough peppermint.

This was a very light and delicious cupcake! I iced it with a chocolate icing and I garnished them with little peppermint candies! They were a big hit!

These cupcakes were the best I've ever had EVER!