Oh my goodness, let me tell you about my absolute favorite treat during the holidays—peppermint cupcakes! There’s just something so magical about that sweet and refreshing burst of peppermint that instantly gets me in the festive spirit. Every time I make these little delights, I can practically smell the holidays in the air! I love how the fluffy cupcakes are not only delicious but also a feast for the eyes, especially when topped with that creamy frosting. Trust me, once you bite into one of these peppermint cupcakes, you’ll be transported to a winter wonderland! They’re perfect for holiday parties, cozy gatherings, or even just to indulge in during a quiet night at home. Let’s dive in and create some sweet memories together with these delightful little cupcakes!
Ingredients for Peppermint Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- Red and white sprinkles (for decoration)
How to Prepare Peppermint Cupcakes
Prepping the Oven and Batter
First things first, let’s get that oven preheated to 350°F (175°C). This step is super important because you want those cupcakes to bake evenly and rise perfectly! While the oven warms up, grab a large mixing bowl and cream together the softened unsalted butter and granulated sugar until it’s light and fluffy—this should take about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Next, stir in the milk and peppermint extract; the smell will be heavenly! In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Don’t overmix—this will keep your cupcakes nice and tender!
Baking the Cupcakes
Now it’s time to fill those cupcake liners! I like to use a cookie scoop for even portions—fill each liner about two-thirds full with the batter. Pop them into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Don’t be tempted to open the oven door too early; this can cause your cupcakes to sink! Once they’re done baking, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
While those cupcakes cool, let’s whip up some dreamy frosting! In a medium bowl, combine the powdered sugar, heavy cream, and peppermint extract. Using an electric mixer, beat until the mixture is smooth and creamy—just keep an eye on the consistency. If it feels too thick, add a little more cream, but if it’s too runny, sprinkle in a bit more powdered sugar. You want it to be spreadable but still hold its shape beautifully!
Decorating Your Cupcakes
Once your cupcakes are completely cool, it’s time for the fun part—decorating! Using a piping bag (or just a simple zip-top bag with the corner snipped off), frost each cupcake with your peppermint frosting. Go wild with swirls or just do a classic dollop—whatever you fancy! And don’t forget the sprinkles; I love using red and white ones for that festive flair. You can also add crushed peppermint on top for an extra kick! Your peppermint cupcakes are ready to dazzle!
Why You’ll Love This Recipe
- Quick preparation—ready in just 35 minutes!
- Deliciously festive flavor that captures the essence of the holidays
- Fluffy and moist cupcakes topped with creamy frosting
- Simple ingredients you probably already have in your kitchen
- Perfect for holiday parties, family gatherings, or cozy nights in
- Easy to customize with your favorite toppings or mix-ins
- Fun for kids and adults alike—everyone loves a good cupcake!
Tips for Success
To ensure your peppermint cupcakes turn out absolutely perfect, I’ve got some handy tips that I’ve learned through trial and error. Trust me, these little tweaks can make a big difference!
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps create a smoother batter and results in lighter cupcakes.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense cupcakes, and nobody wants that!
- Use a Toothpick: When checking for doneness, insert a toothpick in the center of a cupcake. If it comes out clean, they’re ready! If there’s batter clinging to it, give them a few more minutes.
- Cool Completely: Let your cupcakes cool completely before frosting them. Otherwise, the frosting will melt and slide right off. We want that beautiful presentation!
- Customize the Frosting: Feel free to add crushed peppermint candies or even a splash of food coloring to your frosting for a festive touch. Just make sure to taste as you go!
- Storage Tips: Store any leftover cupcakes in an airtight container to keep them fresh. If you plan to keep them for more than a couple of days, consider freezing them without frosting!
- Experiment: Don’t be afraid to play around with flavors! You could add chocolate chips to the batter or swap out the peppermint extract for vanilla for a different vibe.
By following these tips, you’ll be well on your way to baking up a batch of peppermint cupcakes that are not only delicious but also a joy to share with others. Happy baking!
Nutritional Information
Curious about the nutritional breakdown of these delightful peppermint cupcakes? Here’s what you can expect per cupcake, although keep in mind these values are estimates and can vary based on specific ingredient brands and measurements:
- Calories: 200
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 28g
- Sugar: 18g
- Fiber: 1g
- Protein: 2g
These tasty treats are a little indulgent, but hey, it’s the holidays! Enjoying one (or two) of these peppermint cupcakes is a wonderful way to celebrate the season. Just remember to balance them out with some wholesome meals, and you’ll be good to go! Happy indulging!
FAQ About Peppermint Cupcakes
Got questions about making these delightful peppermint cupcakes? No worries, I’ve got you covered! Here are some common queries that pop up, along with my best tips and tricks.
Can I use a different flavor of extract?
Absolutely! While peppermint is the star of the show here, you can swap it for vanilla or almond extract for a different flavor profile. Just remember to adjust the quantity to match your taste preference!
How should I store leftover cupcakes?
I recommend storing your peppermint cupcakes in an airtight container at room temperature for up to 3 days. If you think you won’t eat them all right away, you can freeze them without frosting for up to 2 months. Just thaw them in the fridge before enjoying!
Can I make these cupcakes ahead of time?
Definitely! You can bake the cupcakes a day or two in advance. Just cool them completely, store them in an airtight container, and frost them right before serving. This is a great way to save time on the day of your event!
What if I don’t have heavy cream for the frosting?
No problem! You can substitute heavy cream with milk or even half-and-half, but keep in mind that the frosting might be a little less rich. Just beat it well to get that fluffy texture!
Can I add chocolate to these cupcakes?
Yes! Adding mini chocolate chips to the batter would be a fantastic twist. Just fold them in gently before filling your cupcake liners. The combination of chocolate and peppermint is simply divine!
What if I want to make these gluten-free?
You can easily swap the all-purpose flour for a gluten-free baking blend. Just make sure to check the package instructions for any adjustments you might need to make. Your gluten-free friends will thank you for it!
Can I use store-bought frosting instead?
Of course! If you’re short on time, using a store-bought frosting is totally fine. Just look for a peppermint-flavored one for that added festive touch!
Hopefully, these FAQs help clear up any uncertainties you might have. Baking should always be a fun and stress-free experience, so don’t hesitate to get creative and enjoy the process of making these peppermint cupcakes!
Storage & Reheating Instructions
Alright, so you’ve baked these scrumptious peppermint cupcakes, and now you’re wondering how to keep them fresh and delicious for later. I’ve got you covered! First things first, let them cool completely before storing—this is key to keeping that fluffy texture intact.
To store your leftovers, place the cupcakes in an airtight container at room temperature. They’ll stay fresh for about 3 days. If you think you won’t finish them in that time, you can freeze them! Just wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy them, simply take them out and let them thaw in the fridge overnight. Easy peasy!
Now, if you’ve already frosted your cupcakes and want to store them, I recommend doing the same with the airtight container, but they’re best eaten within a day or two. Just keep them in a cool, dry place away from direct sunlight. Reheating isn’t needed for these little delights, but if you prefer them slightly warm, you can pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it, or they might get a bit too warm!
Following these simple storage tips will help you savor every bite of your peppermint cupcakes, whether it’s a festive gathering or just a cozy night in. Enjoy!
Print
Peppermint Cupcakes: 7 Magical Treats for the Holidays
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious peppermint-flavored cupcakes topped with creamy frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp peppermint extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for frosting)
- 2 tbsp heavy cream (for frosting)
- 1/2 tsp peppermint extract (for frosting)
- Red and white sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Mix in milk and peppermint extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fill cupcake liners with the batter.
- Bake for 18-20 minutes.
- Let cupcakes cool completely.
- For frosting, mix powdered sugar, heavy cream, and peppermint extract.
- Frost the cooled cupcakes and add sprinkles.
Notes
- Store cupcakes in an airtight container.
- Use crushed peppermint for extra flavor.
- Adjust sweetness as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: peppermint cupcakes, dessert, holiday treats