Description
Delicious mini cupcakes with a festive peppermint flavor and colorful layers.
Ingredients
Scale
- 1 box white cake mix (15 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 egg whites (large)
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring
- 1/2 cup butter (room temperature)
- 3 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 3–4 tablespoons milk
- 28 mini candy canes
Instructions
- Preheat the oven to 350 F.
- Place paper baking cups into 24 regular-size muffin cups.
- In a large bowl, combine the cake mix, water, vegetable oil, egg whites, and 1 teaspoon of peppermint extract. Beat together until the batter is well mixed.
- Divide the batter into two bowls. Add the red food coloring to one of the bowls, and mix well.
- In each muffin cup, add 1 tablespoon of white batter, top with 1 tablespoon of red batter, then another tablespoon of white batter, and finally top with another tablespoon of red batter.
- Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.
- While the cupcakes cool, add the butter to a large bowl. Beat with an electric mixer until the butter is creamy, then gradually add in the powdered sugar and the remaining 1/2 teaspoon of peppermint extract.
- Add in the milk 1 tablespoon at a time until the frosting reaches a fluffy consistency.
- Frost the cupcakes with frosting.
- Crush up 4 of the mini candy canes, then top each cupcake with a sprinkle of crushed candy and a whole mini candy cane.
Notes
- For a more intense peppermint flavor, you can increase the peppermint extract in the frosting.
- Make sure to let the cupcakes cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg