Peppermint Stick Cupcakes

Ronda Hays


These delicious Peppermint Stick Cupcakes make you want more.


★★★★★ 1 vote

12 cupcakes
15 Min
25 Min


  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 1 tsp
    peppermint extract
  • 1/2 c
  • 1 c
  • 1 large
  • 2 large
    egg whites
  • 1 jar(s)
    (7 ounces) marshmallow creme
  • 1 pkg
    frozen whipped topping, thawed
  • 1/8 tsp
    peppermint extract

How to Make Peppermint Stick Cupcakes


  1. Preheat oven to 350 degrees Fahrenheit.
  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.
  3. Pour evenly into paper-lined muffin tin.
    Bake for approximately 25 minutes. Transfer to wire racks and let cupcakes cool before icing.
  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.

Printable Recipe Card

About Peppermint Stick Cupcakes

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Hashtag: #peppermint

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