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 1:35total time
24 cupcakes
000 Ratings

Ingredients

Cupcakes

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

Frosting

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

Topping

1/4 cup peppermint crunch baking chips

Directions

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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