Peppermint Stick Cupcakes
Rating:
★★★★★ 1 vote
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
How to Make Peppermint Stick Cupcakes
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Whisk 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. - 3Pour evenly into paper-lined muffin tin.
Bake for approximately 25 minutes. Transfer to wire racks and let cupcakes cool before icing. - 4To 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.
