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Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting

Rated as 2.71 out of 5 Stars
40

"I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks."
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Ingredients

45 m servings 322
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
  3. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
  5. Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
  6. Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

Footnotes

  • Cook's Note:
  • I sometimes add an extra teaspoon of peppermint extract because I like mine with a strong peppermint taste.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 322 calories; 14.7 45.9 2.5 48 174 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I’ve used this recipe 3 times (ultimately to serve as a Christmas cake.) I increased the peppermint extract to 1.5 teaspoons, omitted the almond extract and used 1 teaspoon of vanilla instead (j...

Most helpful critical review

This is my recipe and I'm telling you not to make it. It was published before I could make the necessary adjustments. I live in high altitude and the recipe works really well at this level but...

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This is my recipe and I'm telling you not to make it. It was published before I could make the necessary adjustments. I live in high altitude and the recipe works really well at this level but...

I first want to say that the only change I made was to halve the recipe (to make 12 cupcakes). There didn't seem to be enough batter to fill all 12 cupcake liners even 1/2 full - but I just divi...

I made these last Christmas, exactly as written (I was a completely novice baker, so too scared to change a thing) & they were a nightmare. They came out so sunken, I could have used them as tar...

I’ve used this recipe 3 times (ultimately to serve as a Christmas cake.) I increased the peppermint extract to 1.5 teaspoons, omitted the almond extract and used 1 teaspoon of vanilla instead (j...

Had really high hopes for these peppermint cupcakes. I should have read all of the reviews first before making. The batter seemed like a great consistency. Like the others, my cupcakes puffed...

These were pretty good cupcakes. I didn't make the frosting, since I didn't have the ingredients for it.