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!
I love cupcakes. If I have to choose between a cupcake and a cake, I choose the cupcake. It’s easier to make, easier to take to get-together or pot-lucks and since they look so adorable they are pretty hard to resist. (eating is my favorite part after all!)
For the last couple of days I have been making peppermint cupcakes after peppermint cupcakes. I just looking for a cupcake that’s bursting with peppermint flavor, it’s soft and tender and comes together in no time!
And I finally found it!
These peppermint cupcakes are not the vanilla box cake mix with a touch of peppermint extract! No, sir!
The come together just as quick as a boxed cupcake, maybe even faster than that and since I added both peppermint extract and International Delight peppermint creamer they have that chilly refreshing taste that cools you off with every bite.
Peppermint Creamer is probably one of my favorite International Delight creamers. It may have something to do with the fact that it’s only available few weeks a year (and I do have a weakness for all things seasonal) or it may be because it’s simply the best.
Peppermint extract is one of those pantry samples that go a long way. Only a few drops are needed to give the extra chilling touch to desserts. Just be very careful to not add too much!
The recipe yields 14-15 cupcakes. I was hoping I can re-size it for just a dozen of cupcakes but the ingredient list was getting a little too complicated.
Speaking of ingredients, in addition to the peppermint creamer and extract you’ll also need – butter, sugar, eggs, all purpose flour and baking powder – you know, the usual!
Start by creaming the butter with the sugar until light and fluffy. Stir in the eggs, one at a time, beating well after each addition. Stir in the peppermint extract.
Alternately, mix in the peppermint creamer with the flour and baking powder. I usually start with flour and finish with flour. I don’t know if that’s the best way to do, I just got into the habit of doing so.
Once the cake batter is done, bake the cupcakes and cool them completely before topping them with peppermint buttercream frosting.
To frost these cupcakes I used my go-to vanilla buttercream frosting and instead of vanilla extract I added few drops of peppermint extract and used peppermint creamer instead of heavy cream! Simply divine!
Sending love your way,