Vanilla Peppermint Cupcakes

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Vanilla Peppermint Cupcakes
35 min.
24
332kcal

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Indulge in the festive spirit with our delightful Vanilla Peppermint Cupcakes, a perfect treat for any holiday gathering or special occasion. These cupcakes are not just a feast for the eyes; they are a delicious blend of rich vanilla flavor and refreshing peppermint that will leave your taste buds dancing with joy. With a light and fluffy texture, each bite is a celebration of sweetness, making them a popular choice among dessert lovers.

Ready in just 35 minutes, this recipe yields 24 scrumptious cupcakes, making it ideal for parties, potlucks, or simply to enjoy at home with family and friends. The combination of Duncan Hines French Vanilla Cake Mix and a few simple ingredients creates a moist and flavorful base, while the creamy frosting, infused with peppermint extract and adorned with crushed candy canes, adds a festive touch that’s hard to resist.

Whether you’re an experienced baker or a novice in the kitchen, these Vanilla Peppermint Cupcakes are easy to make and sure to impress. They are best enjoyed the same day they are frosted, allowing you to savor the freshness and vibrant flavors. So, gather your ingredients, preheat your oven, and get ready to spread some holiday cheer with these delightful cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • 0.5 cup butter melted
  • 24 servings candy canes crushed
  •  eggs 
  • 0.5 cup cup heavy whipping cream 
  • teaspoon peppermint extract 
  • cups powdered sugar 
  • cup shortening 
  • box vanilla cake donut holes french
  • teaspoon vanilla extract 
  • cup water 

Equipment

  • bowl
  • oven
  • blender
  • hand mixer
  • muffin liners
  • muffin tray

Directions

  1. Heat oven to 350° and line muffin pan with cupcake liners.In a large bowl, combine cake mix, eggs, butter, water and extract using an electric mixer on low for one minute, then mix on high for one minute.Divide batter evenly into cupcake liners, filling each two thirds full.
  2. Bake for 20 minutes and cool completely before frosting.Cream shortening and extracts in mixer for for 5-8 minutes on medium speed.
  3. Add powder sugar, one cup at a time. Slowly add in cream to desired consistency. More cream for a creamier frosting and less cream for a more still frosting (I prefer more still when I'm using it to pipe/decorate).
  4. Garnish with a sprinkle of crushed candy canes..Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Nutrition Facts

Calories332kcal
Protein2.09%
Fat41.32%
Carbs56.59%

Properties

Glycemic Index
2.08
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.9486956586656%

Nutrients percent of daily need

Calories:332.41kcal
16.62%
Fat:15.49g
23.82%
Saturated Fat:6.3g
39.37%
Carbohydrates:47.71g
15.9%
Net Carbohydrates:47.47g
17.26%
Sugar:38.64g
42.93%
Cholesterol:36.23mg
12.08%
Sodium:190.32mg
8.27%
Alcohol:0.17g
100%
Alcohol %:0.25%
100%
Protein:1.76g
3.52%
Phosphorus:87.53mg
8.75%
Vitamin E:0.92mg
6.16%
Selenium:3.92µg
5.6%
Calcium:55.4mg
5.54%
Vitamin K:5.63µg
5.36%
Vitamin B2:0.09mg
5.23%
Folate:18µg
4.5%
Vitamin A:220.77IU
4.42%
Vitamin B1:0.05mg
3.46%
Iron:0.55mg
3.04%
Vitamin B3:0.53mg
2.63%
Manganese:0.05mg
2.41%
Vitamin B5:0.22mg
2.24%
Copper:0.03mg
1.3%
Zinc:0.19mg
1.27%
Vitamin D:0.19µg
1.26%
Vitamin B12:0.06µg
1.08%
Source:Tidy Mom