Description
These Vanilla Cupcakes with Peppermint Frosting are light, fluffy, and topped with a sweet peppermint swirl!
Ingredients
- FOR THE CUPCAKES:
- 1-¼ cup Bob’s Red Mill Organic Unbleached All-Purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Eggs
- ¾ cups White Sugar
- ½ cups Unsalted Butter, Softened
- 1-½ teaspoon Vanilla Extract
- ½ cups Vanilla Greek Yogurt
- FOR THE PEPPERMINT FROSTING:
- 1 cup Unsalted Butter, Softened
- 4 cups Powdered Sugar
- 2 Tablespoons Milk Or Heavy Cream
- 2 teaspoons Peppermint Extract
- 10 Peppermint Candies Or 4 Regular Size Candy Canes, Crushed
Preparation
Preheat oven to 350ºF. Line a 12-count muffin tin with paper liners. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat eggs and sugar with a hand mixer or stand mixer with fitted paddle attachment until pale yellow and fluffy, about 2–3 minutes. Add softened butter and vanilla extract and beat until incorporated. Mix in yogurt.
Pour flour mixture into wet ingredients and stir until just combined. Spoon batter into prepared muffin tin, filling about 3/4 full.
Bake for 18–20 minutes, or until toothpick inserted in middle comes out clean. Let cool for 10 minutes in pan, and then move to a wire rack to cool completely.
To make the peppermint frosting, cream softened butter in a large bowl until light and fluffy, about 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and peppermint extract, beating to combine.
Pipe or spread over cooled cupcakes. Then top with crushed peppermint candies/candy canes. Alternatively, you could stir candy into frosting and then pipe, if desired.
Enjoy!
