Peppermint Crunch Cupcake Recipe

Peppermint Crunch Cupcakes

If you like peppermint, you’ll love these pretty pink party cupcakes. And the buttercream frosting makes them extra special.

60 min. prep time
24 cupcakes
000 Ratings



1 (15.25- to 16.5-ounce) package white cake mix with candy confetti pieces
1 cup water
1/3 cup vegetable oil
2/3 cup peppermint crunch baking chips


3/4 cup milk
1/4 cup all-purpose flour
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon peppermint extract
2 drops red food color


1/4 cup peppermint crunch baking chips


Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.

Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.

Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine milk and flour in 1-quart saucepan; stir with whisk until smooth. Cook over medium heat 4-5 minutes, whisking constantly, until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.

Combine all remaining frosting ingredients in bowl; beat at high speed until creamy. Continue beating, gradually adding milk mixture, 1 tablespoon at a time, until light and creamy and all sugar is dissolved. Frost or pipe frosting onto cooled cupcakes. Sprinkle each with baking chips.

Cover; store refrigerated up to 2 days.

Recipe Tip

- To pipe frosting, fit pastry bag with large star tip. Fill pastry bag with frosting and pipe onto cupcakes.

- For extra smooth buttercream frosting, be sure to whisk the flour mixture constantly so that no lumps form.

- Peppermint crunch baking chips are located in the baking aisle near the chocolate chips.

Nutrition Facts (1 cupcake)

Calories: 250

Fat: 16g

Cholesterol: 45mg

Sodium: 200mg

Carbohydrates: 27g

Dietary Fiber: 0g

Protein: 3g

Recipe #14268©2008Land O'Lakes, Inc.

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