Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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


Recipe Summary

15 mins
15 mins
45 mins
15 mins
24 cupcakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  • 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.

  • 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.

  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.

  • 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.

  • 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.

Cook's Note:

I sometimes add an extra teaspoon of peppermint extract because I like mine with a strong peppermint taste.

Nutrition Facts

321 calories; protein 2.5g; carbohydrates 45.9g; fat 14.7g; cholesterol 48.1mg; sodium 173.8mg. Full Nutrition