Peppermint Cupcakes – a delicious recipe with canes, cake mix, water, vegetable oil, eggs, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the candy canes in a food processor or blender and grind to a fine powder.
2
Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
3
Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
4
Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
5
Once cupcakes are removed from oven cool them completely.
6
While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
7
Frost cooled cupcakes and enjoy, or store in an airtight container.
699
kcal
Calories
38
g
Fat
16
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 candy canes, 1 (18 1/4 ounce) box of duncan hines moist deluxe devil's food cake mix, 1 1/3 cups water, 1/2 cup vegetable oil, and more.
Yes, Peppermint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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