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Peppermint Crunch 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


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.

Nutrition (1 cupcake)

250 Calories
16 Fat (g)
45 Cholesterol (mg)
200 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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