For a more intense peppermint flavor, add a few drops of peppermint oil to the batter. Be careful, as peppermint oil is very potent! Ensure the butter is softened for both the cupcakes and the frosting for best results. If you don't have marshmallow fluff, you can make a meringue-based frosting instead. Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME45 mins
-
SERVING24 People
-
VIEWS18
These festive cupcakes are a delightful blend of cool peppermint and sweet marshmallow, all enrobed in a luxurious white chocolate frosting. Perfect for holiday gatherings, they're sure to be a crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate46 g
-
Cholesterol48 mg
-
Fiber0 g
-
Protein3 g
-
Saturated Fat9 g
-
Sodium174 mg
-
Sugar35 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners. (5 minutes)
02
Step
5 mins
In a large bowl, cream together the granulated sugar and 1 cup of softened butter using an electric mixer until light and fluffy. (3-5 minutes). Beat in the eggs one at a time, followed by the peppermint extract, almond extract, and red food coloring (if using). (2 minutes)
03
Step
1 mins
In a separate bowl, whisk together the flour, baking powder, and salt. (1 minute)
04
Step
3 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (2-3 minutes)
05
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
06
Step
20 mins
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (15-20 minutes)
07
Step
20 mins
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)
08
Step
5 mins
While the cupcakes are cooling, prepare the frosting. Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, until smooth. Allow to cool slightly. (3-5 minutes)
09
Step
3 mins
In a large bowl, beat together the marshmallow fluff and 1/2 cup of softened butter until smooth and creamy. (2-3 minutes)
10
Step
2 mins
Gradually beat in the slightly cooled melted white chocolate. (1-2 minutes)
11
Step
5 mins
Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency. (3-5 minutes)
12
Step
10 mins
Transfer the frosting to a piping bag fitted with a decorative tip, or use a resealable plastic bag with a corner snipped off. Pipe the frosting onto the cooled cupcakes. (10 minutes)
13
Step
5 mins
Garnish with crushed peppermint candies, if desired. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Olin Bogisich
May 22, 2025The recipe was easy to follow, and the cupcakes turned out perfectly. I will definitely be making these again!
Vernie Robel
May 7, 2025These cupcakes were a huge hit at our holiday party! The marshmallow frosting is to die for.
Gwendolyn Hodkiewicz
May 5, 2025My kids helped me make these, and we had so much fun. They loved decorating them with the crushed peppermint candies.
Giovanna Gleichner
May 5, 2025I made these for a bake sale, and they were the first to sell out! Everyone loved the peppermint flavor.