-
-
My review
Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
Bobbie Susan
"I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 322 calsOriginal recipe yields 24 servings (24 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
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 g fat; 45.9 g carbohydrates; 2.5 g protein; 48 mg cholesterol; 174 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
12/19/2015
I made this recipe exactly and had the same problem of sunken middles. I liked the taste so much I decided to try again but added 1/3 cup of flour extra (2 1/2 cups of flour in all). It work...
11/9/2015
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 divi...
1/12/2018
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 (j...
12/8/2016
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...
8/13/2016
These were pretty good cupcakes. I didn't make the frosting, since I didn't have the ingredients for it.