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
1 (15.25-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 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 large 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 wire 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 medium 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.
- 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.