Peppermint Stick Cupcakes

Name: Peppermint Stick Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 1/2 c all purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 c milk; 1 tsp vanilla extract; 1 tsp peppermint extract; 1/2 c butter; 1 c sugar; 1 large egg; 2 large egg whites; 1 jar(s) (7 ounces) marshmallow creme; 1 pkg frozen whipped topping, thawed; 1/8 tsp peppermint extract

By Ronda Hays
@AllThingsHomeRelated

These delicious Peppermint Stick Cupcakes make you want more.

Rating:

★★★★★ 1 vote5

Serves:

12 cupcakes

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/2 c

all purpose flour
1 tsp

baking powder
1/4 tsp

salt
1/2 c

milk
1 tsp

vanilla extract
1 tsp

peppermint extract
1/2 c

butter
1 c

sugar
1 large

egg
2 large

egg whites
1 jar(s)

(7 ounces) marshmallow creme
1 pkg

frozen whipped topping, thawed
1/8 tsp

peppermint extract
Add Ingredients to Grocery List

How to Make Peppermint Stick Cupcakes

Step-by-Step

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.