Go Back
Print Recipe

Double Peppermint Cupcakes

Double Peppermint Cupcakes combine tender vanilla-mint cake with smooth, creamy peppermint frosting for the ultimate holiday-inspired dessert. Made with peppermint coffee creamer for extra flavor, these cupcakes are cool, refreshing, and beautifully festive—perfect for Christmas gatherings, winter parties, or mint lovers year-round.
Prep Time12 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 2 minutes
Servings: 15

Ingredients

Cupcakes

  • 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

  • Preheat oven to 350°F and line 14–15 cupcake cups with paper liners.
  • Beat butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add peppermint extract and eggs, mixing well after each addition.
  • Alternate adding flour/baking powder mixture with peppermint creamer.
  • Stir until just combined without overmixing.
  • Spoon batter into cupcake liners, filling about 2/3 full.
  • Bake for 20 minutes or until a toothpick comes out clean.
  • Cool cupcakes completely on a wire rack.
  • Beat frosting butter until light and fluffy, 3–5 minutes.
  • Add peppermint extract and 2 tablespoons creamer.
  • Gradually beat in powdered sugar until smooth.
  • Adjust consistency with additional creamer if needed.
  • Transfer frosting to piping bag fitted with a 1M tip.
  • Frost cooled cupcakes and serve.

Notes

Ingredient Substitutions

  • Use regular milk plus extra peppermint extract if you don’t have coffee creamer.
  • Swap peppermint extract for vanilla if you prefer a milder flavor.
  • Add crushed candy canes for texture and color.

Make-Ahead & Storage

  • Store frosted cupcakes in the fridge for up to 4 days.
  • Freeze unfrosted cupcakes up to 2 months.
  • Frost just before serving for the freshest look.

Serving Variations

  • Add chocolate chips for chocolate mint cupcakes.
  • Swirl red food coloring into frosting for a candy-cane effect.
  • Top with mini candy canes or peppermint bark.

Avoid Common Mistakes

  • Don’t overmix the batter or cupcakes may become dense.
  • Be careful with peppermint extract—it’s strong; a little goes a long way.
  • Cool cupcakes fully before frosting to avoid melting.