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

Bobbie Susan
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Ingredients

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

Directions

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

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  • 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.

Partner Tip

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

Nutrition Facts

322 calories; 14.7 g total fat; 48 mg cholesterol; 174 mg sodium. 45.9 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2018
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 (just due to preference in my household). Otherwise I followed the recipe exactly. Luckily I didn t have any issues with the cake sinking. The first time I baked in two 9-inch rounds. The layers came out too flat to present as a double layer cake. (BTW I wonder if the recipe means to say 24 mini cupcakes as I don t see how you could get 24 standard cupcakes.) But the flavor and texture were very nice so I decided to try again. The second and third times I doubled everything (including minor adjustments noted above). This amount worked perfectly for three 9-inch rounds. I didn t use the icing recipe. Instead I used my favorite buttercream to which I added a little peppermint extract for extra minty flavor. As the recipe owner suggested I sprinkled crushed peppermint candy on top of the cake and also around the cake serving plate for a festive touch. Thanks for the unique and tasty Christmas cake recipe! Read More

Most helpful critical review

Rating: 1 stars
12/05/2018
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 will collapse at lower levels. If you want to try it add 1/3 cup extra flour cut the milk to 1/2 cup and don't use the almond. Actually I take candy canes and pulverized them into a powder and use 1 cup of that plus 1 cup of sugar (instead of the 2 cups of sugar). It gives it better taste. Sorry about this recipe. Read More
(4)
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
02/11/2018
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 (just due to preference in my household). Otherwise I followed the recipe exactly. Luckily I didn t have any issues with the cake sinking. The first time I baked in two 9-inch rounds. The layers came out too flat to present as a double layer cake. (BTW I wonder if the recipe means to say 24 mini cupcakes as I don t see how you could get 24 standard cupcakes.) But the flavor and texture were very nice so I decided to try again. The second and third times I doubled everything (including minor adjustments noted above). This amount worked perfectly for three 9-inch rounds. I didn t use the icing recipe. Instead I used my favorite buttercream to which I added a little peppermint extract for extra minty flavor. As the recipe owner suggested I sprinkled crushed peppermint candy on top of the cake and also around the cake serving plate for a festive touch. Thanks for the unique and tasty Christmas cake recipe! Read More
Rating: 1 stars
12/05/2018
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 will collapse at lower levels. If you want to try it add 1/3 cup extra flour cut the milk to 1/2 cup and don't use the almond. Actually I take candy canes and pulverized them into a powder and use 1 cup of that plus 1 cup of sugar (instead of the 2 cups of sugar). It gives it better taste. Sorry about this recipe. Read More
(4)
Rating: 2 stars
11/09/2015
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 divided the batter among the 12 liners and hoped for the best. The batter did puff up to fill the liners while baking but then they collapsed in the middle leaving a crunchy outer rim around the edge of the cupcake and a sunken middle. I baked them for the full 20 minutes hoping they would raise back up again in the middle but they never did. The frosting was difficult to work with as well. I was hoping to be able to pipe it with a star tip but I could see that wasn't going to happen so I just snipped the end of my pastry bag and just created a circle swirl. The frosting is VERY sweet almost too sweet for me (and I have a major sweet tooth). Because of this I knew I wasn't going to be able to leave that big dent in the middle of the cupcakes and fill it with the frosting. I ended up unwrapping 3 of the cupcakes breaking them into pieces to use to fill the hole in the remainder of the cupcakes. The cake part by itself is very tasty - but unfortunately this recipe just didn't work for me. Sorry! Read More
(1)
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Rating: 4 stars
02/11/2018
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 (just due to preference in my household). Otherwise I followed the recipe exactly. Luckily I didn t have any issues with the cake sinking. The first time I baked in two 9-inch rounds. The layers came out too flat to present as a double layer cake. (BTW I wonder if the recipe means to say 24 mini cupcakes as I don t see how you could get 24 standard cupcakes.) But the flavor and texture were very nice so I decided to try again. The second and third times I doubled everything (including minor adjustments noted above). This amount worked perfectly for three 9-inch rounds. I didn t use the icing recipe. Instead I used my favorite buttercream to which I added a little peppermint extract for extra minty flavor. As the recipe owner suggested I sprinkled crushed peppermint candy on top of the cake and also around the cake serving plate for a festive touch. Thanks for the unique and tasty Christmas cake recipe! Read More
Rating: 4 stars
08/13/2016
These were pretty good cupcakes. I didn't make the frosting since I didn't have the ingredients for it. Read More
Rating: 1 stars
12/04/2018
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 tart shells. They were ridiculously dense dry & still somehow sticky. The frosting was enough to make me swear off marshmallow whip forever - absolutely horrendous to mix. After a year of baking at least 1 thing a week every week I now know these are beaten WAY too much & the proportions are just out of whack. I like the flavor combo though so used a GOOD vanilla cupcake recipe & subbed pepp extract for vanilla then made a 7-minute frosting flavored with marshmallow extract (got it at my local bakery) & they were fantastic. Read More
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Rating: 3 stars
12/08/2016
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 up in the oven and then fell like a souffle. I tried to salvage them. I took the overrun off and crumbled it into a bowl. The flavor of the cupcakes was wonderful which is why I gave these three stars. I made a chocolate ganache to fill the areas that were sunk in. I mixed the crumbs into the ganache and spread it onto the cupcakes. A little while later I made the frosting. I had never made nor eaten a marshmallow frosting before. I must have done something wrong because it was awful. I tried spreading some with a knife; there was no way I could get that frosting in or out of a pastry bag. I was so disappointed with the end product. I had made these specifically for a bake sale. Thankfully I had two other things that I made as well. The only change I made was to use 1 1/2 tsp of peppermint extract and no almond extract. Like I said the flavor of the cupcakes is good. I might work with the recipe some more to see if I can get them to bake better. Read More