If you like peppermint, you’ll love these pretty pink party cupcakes. And the buttercream frosting makes them extra special.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
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
STEP 1
Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.
STEP 2
Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.
STEP 3
Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.
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.
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.
STEP 6
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.
