Double Peppermint Cupcakes

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Double Peppermint Cupcakes – Get into the holiday spirit with these festive double peppermint cupcakes. Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose!

Double Peppermint Cupcakes

Arleena
Double Peppermint Cupcakes - Get into the holiday spirit with these festive double peppermint cupcakes. Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 15 cupcakes

Ingredients
  

  • 1/2 cup butter room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon peppermint extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2/3 cup International Delight peppermint coffee creamer

Peppermint frosting

  • 1 1/2 cups butter room temperature
  • 4 1/2 cups powdered sugar
  • 1-2 drops peppermint extract
  • 2-4 tablespoons International Delight peppermint coffee creamer

Instructions
 

  • Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. Set aside.
  • In a mixing bowl add the butter and granulated sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  • Stir in the peppermint extract and the 2 eggs, beating well after each addition.
  • Alternately, stir in the flour and baking powder with the peppermint creamer. Stir until just combined.
  • Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
  • When the cupcakes are cooled, make the frosting.
  • In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes. Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
  • Gently beat in the powder sugar, a little at a time.
  • When all the sugar is added, increase the mixer’s speed to medium-high and beat for 2-3 more minutes.
  • If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
  • Spoon the frosting into a piping bag fitted with a frosting tip (I used 1M) and frost the cooled cupcakes.

Recipe by: atreatsaffair.com

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