Peppermint Crunch Cupcakes
Peppermint Crunch Cupcakes
If you like peppermint, you’ll love these pretty pink party cupcakes. And the buttercream frosting makes them extra special.
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60 min
Prep Time
1 hr 35 min
Total Time
24
cupcakes Ingredients
Cupcakes
1 (15.25- to 16.5-ounce) package white cake mix with candy confetti pieces
1 cup water
13 cup vegetable oil
23 cup peppermint crunch baking chips
Frosting
34 cup milk
14 cup all-purpose flour
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 teaspoon vanilla
14 teaspoon peppermint extract
2 drops red food color
Topping
14 cup peppermint crunch baking chips
How to make
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STEP 1
Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.
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STEP 2
Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.
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STEP 3
Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 4
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.
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STEP 5
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.
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STEP 6
Cover; store refrigerated up to 2 days.
Tip #1
- To pipe frosting, fit pastry bag with large star tip. Fill pastry bag with frosting and pipe onto cupcakes.
Tip #2
- For extra smooth buttercream frosting, be sure to whisk the flour mixture constantly so that no lumps form.
Tip #3
- Peppermint crunch baking chips are located in the baking aisle near the chocolate chips.
250 Calories
16 Fat (g)
45 Cholesterol (mg)
200 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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And don't forget to tag us @landolakesktchn.
