-
-
My review
Pink Peppermint Cupcake
1
mdeblaz
"This is a great recipe for Christmas-time and is sweet with candy."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 202Original recipe yields 24 servings (24 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.
- 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.
- 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.
- Frost cupcakes with vanilla frosting and top with crushed candies.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
12/14/2017
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.
1/8/2017
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!