Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting

Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    45 mins
  • SERVING
    24 People
  • VIEWS
    18

These festive cupcakes are a delightful blend of cool peppermint and sweet marshmallow, all enrobed in a luxurious white chocolate frosting. Perfect for holiday gatherings, they're sure to be a crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    48 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    9 g
  • Sodium
    174 mg
  • Sugar
    35 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners. (5 minutes)

02

Step
5 mins

In a large bowl, cream together the granulated sugar and 1 cup of softened butter using an electric mixer until light and fluffy. (3-5 minutes). Beat in the eggs one at a time, followed by the peppermint extract, almond extract, and red food coloring (if using). (2 minutes)

03

Step
1 mins

In a separate bowl, whisk together the flour, baking powder, and salt. (1 minute)

04

Step
3 mins

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (2-3 minutes)

05

Step
5 mins

Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

06

Step
20 mins

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (15-20 minutes)

07

Step
20 mins

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (20 minutes)

08

Step
5 mins

While the cupcakes are cooling, prepare the frosting. Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, until smooth. Allow to cool slightly. (3-5 minutes)

09

Step
3 mins

In a large bowl, beat together the marshmallow fluff and 1/2 cup of softened butter until smooth and creamy. (2-3 minutes)

10

Step
2 mins

Gradually beat in the slightly cooled melted white chocolate. (1-2 minutes)

11

Step
5 mins

Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency. (3-5 minutes)

12

Step
10 mins

Transfer the frosting to a piping bag fitted with a decorative tip, or use a resealable plastic bag with a corner snipped off. Pipe the frosting onto the cooled cupcakes. (10 minutes)

13

Step
5 mins

Garnish with crushed peppermint candies, if desired. (5 minutes)

For a more intense peppermint flavor, add a few drops of peppermint oil to the batter. Be careful, as peppermint oil is very potent!
Ensure the butter is softened for both the cupcakes and the frosting for best results.
If you don't have marshmallow fluff, you can make a meringue-based frosting instead.
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.

Gertrude Labadie

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 2.8/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Olin Bogisich

    The recipe was easy to follow, and the cupcakes turned out perfectly. I will definitely be making these again!

  • Vernie Robel

    These cupcakes were a huge hit at our holiday party! The marshmallow frosting is to die for.

  • Gwendolyn Hodkiewicz

    My kids helped me make these, and we had so much fun. They loved decorating them with the crushed peppermint candies.

  • Giovanna Gleichner

    I made these for a bake sale, and they were the first to sell out! Everyone loved the peppermint flavor.

LEAVE A REVIEW

Please Rate