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Peppermint Crunch Cupcakes
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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


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


1/4 cup peppermint crunch baking chips

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.

  2. STEP 2

    Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.

  3. STEP 3

    Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. 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.

  5. 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.

  6. 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.

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