Peppermint Crunch Cupcakes

Peppermint Crunch Cupcake Recipe
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If you like peppermint, you’ll love these pretty pink party cupcakes. And the buttercream frosting makes them extra special.
60 min
Prep Time
1:35
Total Time
24 cupcakes

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
3
large Land O Lakes® Eggs
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

  1. Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.
  2. Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.
  3. Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
  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.
  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.
  6. Cover; store refrigerated up to 2 days.

Recipe Tips

- 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
Cholesterol
45mg
Carbohydrates
27g
Protein
3g
Fat
16g
Sodium
200mg
Dietary Fiber
0g

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