Holiday Peppermint Cupcakes
- Prep Time: 15 minutes
- Cook Time: 19 mintues
- Servings: 36 cupcakes
- Course: Dessert
Simple and seasonal, these cupcakes are perfect for your next holiday soiree.
Reynolds Kitchens tip
Keep it simple with these easy Holiday Peppermint Cupcakes. Baking Cups eliminate the need to grease muffin pans. Plus StayBrite colors won’t fade leaving your cupcakes as festive as the rest of your holiday décor!
- 3 cups cake flour
- 1/4 cup white chocolate, finely chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups sugar
- 6 large eggs
- 1 cup buttermilk
- 1 teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
- 2 cups of your favorite vanilla frosting
- 1 cup crushed hard peppermint candies
PREHEAT oven to 350oF. Line muffin pans with Reynolds® StayBrite® Baking Cups.
SIFT together the flour, white chocolate, baking powder, baking soda, and salt in a medium bowl; set aside.
CREAM the butter and sugar in a large bowl on high speed until light and fluffy. Set mixer to low speed. Add the eggs, buttermilk and peppermint and vanilla extracts. Mix until incorporated. Slowly add in the flour mixture until combined.
SPOON batter into baking cups, filling about 2/3 full (about 3 tablespoons of batter).
BAKE for 19 to 22 minutes, until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
FROST cupcakes with vanilla frosting.
SPRINKLE or dip frosted cupcakes with crushed hard peppermint candies.
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