Peppermint Stick Cupcakes
Rating:
★★★★★ 1 vote5
Serves:
12 cupcakes
Prep:
15 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
1 1/2 call purpose flour
-
1 tspbaking powder
-
1/4 tspsalt
-
1/2 cmilk
-
1 tspvanilla extract
-
1 tsppeppermint extract
-
1/2 cbutter
-
1 csugar
-
1 largeegg
-
2 largeegg whites
-
1 jar(s)(7 ounces) marshmallow creme
-
1 pkgfrozen whipped topping, thawed
-
1/8 tsppeppermint extract
How to Make Peppermint Stick Cupcakes
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the flour, baking powder, and salt; set aside.
Cream butter with mixer until light and fluffy, slowly add sugar. Add egg and egg whites until blended.
Add half the flour mixture; mix until just blended. Add the milk and the extracts, mix until just blended. Slowly add remaining flour mixture. - Pour evenly into paper-lined muffin tin.
Bake for approximately 25 minutes. Transfer to wire racks and let cupcakes cool before icing. - To make icing, beat marshmallow creme, whipped topping, and 1/8 teaspoon peppermint extract together at high speed with an electric mixer for 1 to 2 minutes or until glossy and stiff peaks form.
