Vanilla Cupcakes With Peppermint Frosting Recipe

Name: Vanilla Cupcakes With Peppermint Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup Bob's Red Mill Organic Unbleached All-Purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 Eggs; 3/4 cups White Sugar; 1/2 cups Unsalted Butter, Softened; 1-1/2 teaspoon Vanilla Extract; 1/2 cups Vanilla Greek Yogurt; FOR THE PEPPERMINT FROSTING:; 1 cup Unsalted Butter, Softened; 4 cups Powdered Sugar; 2 Tablespoons Milk Or Heavy Cream; 2 teaspoons Peppermint Extract; 10 Peppermint Candies Or 4 Regular Size Candy Canes, Crushed

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup Bob's Red Mill Organic Unbleached All-Purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
2 Eggs
3/4 cups White Sugar
1/2 cups Unsalted Butter, Softened
1-1/2 teaspoon Vanilla Extract
1/2 cups Vanilla Greek Yogurt
FOR THE PEPPERMINT FROSTING:
1 cup Unsalted Butter, Softened
4 cups Powdered Sugar
2 Tablespoons Milk Or Heavy Cream
2 teaspoons Peppermint Extract
10 Peppermint Candies Or 4 Regular Size Candy Canes, Crushed

1
Preheat oven to 350u00b0F. Line a 12-count muffin tin with paper liners. Set aside.
2
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3
In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2-3 minutes. Add softened butter and vanilla extract and beat until incorporated. Mix in yogurt.
4
Pour flour mixture into wet ingredients and stir until just combined. Spoon batter into prepared muffin tin, filling about 3/4 full.
5
Bake for 18-20 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.
6
To make the peppermint frosting, cream softened butter in a large bowl until light and fluffy, about 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and peppermint extract, beating to combine.
7
Pipe or spread over cooled cupcakes. Then top with crushed peppermint candies/candy canes. Alternatively, you could stir candy into frosting and then pipe, if desired.
8
Enjoy!

1588

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup Bob's Red Mill Organic Unbleached All-Purpose Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Vanilla Cupcakes With Peppermint Frosting 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.

Vanilla Cupcakes With Peppermint Frosting

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