peppermint stick cupcakes

Name: Peppermint Stick Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 cup(s) milk; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) peppermint extract; 1/2 cup(s) butter; 1 cup(s) sugar; 1 large egg; 2 large egg whites; 1 jar(s) (7 ounces) marshmallow creme; 1 package(s) frozen whipped topping, thawed; 1/8 teaspoon(s) peppermint extract

(1 RATING)

38 Pinches 1 Photo

Ronda Hays

Cunningham, KY

Updated on Dec 27, 2012

These delicious Peppermint Stick Cupcakes make you want more.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 12 cupcakes

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 cup butter
1 cup sugar
1 large egg
2 large egg whites
1 jar (7 ounces) marshmallow creme
1 package frozen whipped topping, thawed
1/8 teaspoon peppermint extract

How To Make peppermint stick cupcakes

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

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.
Step 3

Pour evenly into paper-lined muffin tin. Bake for approximately 25 minutes. Transfer to wire racks and let cupcakes cool before icing.
Step 4

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.
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