The Best Peppermint Buttercream Frosting for Cupcakes

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Why This Peppermint Buttercream Frosting Is The Best

Can we just talk about how peppermint buttercream frosting is THE most underrated holiday frosting? Everyone does chocolate or vanilla, but peppermint? It hits different.

Here’s what makes this recipe special:

Real peppermint extract, not artificial flavoring. We’re using pure peppermint extract, which gives you that clean, refreshing mint flavor without the weird chemical aftertaste. It tastes like candy canes, not toothpaste—I promise.

It’s perfectly fluffy and pipeable. The ratio of butter to powdered sugar is dialed in so you get frosting that’s light, airy, and holds its shape when piped. No droopy swirls here!

Not too sweet. I know American buttercream can sometimes be aggressively sweet. This recipe has just enough sugar for structure and sweetness without making your teeth hurt.

It’s versatile. Sure, I’m showing it on white cupcakes (because they’re chef’s kiss together), but this frosting works on chocolate cupcakes, sugar cookies, layer cakes, brownies—literally anything that needs a minty upgrade.

That festive pink color! A few drops of red or pink food coloring gives you that classic peppermint stick look. So pretty for Christmas!

The Secret to Perfect Peppermint Buttercream

Let me share the tricks that make this frosting consistently perfect every single time.

1. Start with room temperature butter This is non-negotiable. Cold butter = lumpy frosting. Melted butter = soupy frosting. You want butter that’s soft enough to leave a fingerprint but not greasy or shiny. Leave it out for about 1 hour before you start.

2. Beat the butter FIRST Before adding anything else, beat the butter alone for 3-4 minutes until it’s light and fluffy. This incorporates air and creates that smooth, whipped texture we want.

3. Add powdered sugar gradually Don’t dump all 4 cups in at once unless you want a powdered sugar snowstorm in your kitchen (been there!). Add it 1 cup at a time, beating well between additions.

4. Use PURE peppermint extract Imitation peppermint extract is not it. Pure peppermint extract (like McCormick’s) costs a bit more but the flavor is SO much better. You can also use candy cane extract or even a tiny bit of peppermint oil if you have it.

5. Don’t overdo the peppermint Start with ½ teaspoon and taste. You can always add more, but you can’t take it out. The peppermint flavor actually intensifies as it sits, so what tastes perfect now might be too minty later.

6. Add cream or milk for consistency Heavy cream makes the richest frosting, but whole milk works great too. Add it tablespoon by tablespoon until you reach your desired consistency. For piping, you want it thick but smooth.

7. Whip it good After everything is combined, beat on high speed for 2-3 minutes. This lightens the texture and makes it extra fluffy and pipeable.

Peppermint Extract vs. Peppermint Oil: What’s the Difference?

People ask me this all the time, so let’s clear it up!

Peppermint Extract:

• Made with alcohol and peppermint oil
• Most common in grocery stores
• Use ½ to 1 teaspoon for this recipe
• Flavor is strong but not overwhelming
• Easy to find (baking aisle)

Peppermint Oil (Food Grade):

• Pure peppermint oil, very concentrated
• Found in health food stores or specialty baking shops
• Use only 2-3 DROPS (seriously, it’s potent!)
• More intense, “cleaner” mint flavor
• Make SURE it’s food-grade, not essential oil for aromatherapy

My recommendation? Stick with pure peppermint extract for this recipe. It’s easier to measure, harder to mess up, and the flavor is perfect. But if you have peppermint oil, just use a tiny amount—a little goes a very long way!

What about mint extract? Mint extract (spearmint) is different from peppermint. Peppermint is cooler and more intense; spearmint is sweeter and milder. For that classic candy cane flavor, you want peppermint!

How to Make Peppermint Buttercream Frosting

This frosting comes together in about 10 minutes. Here’s the play-by-play:

Step 1: Beat the butter Put room temperature butter in your stand mixer (or large bowl with hand mixer). Beat on medium-high for 3-4 minutes. It should look pale, fluffy, and almost doubled in volume.

Step 2: Add powdered sugar gradually Turn mixer to low. Add powdered sugar 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 3: Add peppermint and salt Add peppermint extract, vanilla extract (it rounds out the flavor), and a pinch of salt. Beat until combined.

Step 4: Adjust consistency Add heavy cream or milk 1 tablespoon at a time until you reach your desired consistency. For piping, you want it thick enough to hold peaks but smooth enough to pipe easily.

Step 5: Add color (optional) Add 2-3 drops of red or pink food gel coloring. Beat until evenly distributed. Add more for a deeper pink.

Step 6: Final whip Increase speed to high and beat for 2-3 minutes. This final whip makes it extra light and fluffy!

That’s it! Your peppermint buttercream is ready to use.

Troubleshooting Common Buttercream Problems

Problem: Frosting is too thick/stiff

• Solution: Add more cream/milk, 1 tablespoon at a time, beating well after each addition.

Problem: Frosting is too thin/runny

• Solution: Add more powdered sugar, ¼ cup at a time. Or refrigerate for 15-20 minutes to firm up.

Problem: Frosting is grainy

• Solution: You either didn’t beat it long enough, or your powdered sugar has lumps. Beat on high speed for 3-5 minutes—the graininess usually disappears. If not, sift your powdered sugar and try again.

Problem: Frosting tastes like toothpaste

• Solution: You used too much peppermint extract or imitation extract. Add more vanilla (½ teaspoon) and a bit more cream to dilute. Next time, use less peppermint and taste as you go.

Problem: Frosting is yellow-ish

• Solution: This happens with butter-based frosting. Use gel food coloring to tint it pink or white, or switch to clear vanilla extract instead of regular.

Problem: Frosting is separating/curdled looking

Solution: Your butter was probably too warm. Chill the bowl in the fridge for 10 minutes, then beat on high speed. It should come back together.

Color Options & Decorating Ideas

The best part about peppermint buttercream? It’s SO pretty and festive!

Classic Pink: Add 2-3 drops of red or pink gel food coloring for that traditional peppermint stick look. Start light—you can always add more!

Pure White: Skip the food coloring for an elegant, snowy white frosting. Beautiful for winter weddings or minimalist Christmas cookies.

Candy Cane Swirl: Make two batches—one white, one pink. Load both into a piping bag (side by side) and pipe for gorgeous striped swirls!

Crushed Candy Cane Topping: Pipe your frosting, then immediately sprinkle with crushed candy canes or peppermint candies. The crunch is amazing!

Peppermint Bark Style: Frost your cupcakes, drizzle with melted chocolate, and top with crushed candy canes. It’s like peppermint bark in frosting form!

Rosettes & Swirls: Use a large open star tip (like Wilton 1M or 2D) for beautiful, bakery-style swirls. The frosting pipes like a dream!

What to Put This Peppermint Buttercream On

This frosting is so versatile! Here are my favorite ways to use it:

White Cupcakes (my favorite pairing!) The vanilla cake lets the peppermint shine. It’s the perfect balance.

Chocolate Cupcakes or Cake Chocolate + peppermint = peppermint patty vibes. Trust me on this one.

Sugar Cookies Pipe or spread on cut-out Christmas cookies. So festive!

Brownies Frost brownies and top with crushed candy canes. Game changer.

Hot Chocolate Cupcakes Make chocolate cupcakes, frost with this, top with mini marshmallows. It’s hot chocolate in dessert form!

Red Velvet Cake The peppermint pairs surprisingly well with red velvet. Very Christmas-y!

Vanilla Layer Cake Make a 2 or 3-layer vanilla cake and frost with peppermint buttercream. Elegant and delicious.

About Those White Cupcakes

Since we’re pairing this gorgeous peppermint buttercream frosting with white cupcakes, let’s talk about them for a second.

White cupcakes (also called vanilla cupcakes) are my go-to for showcasing flavored frostings. They’re:

• Light and fluffy
• Not too sweet
• Neutral enough to let the frosting shine
• Perfect for any occasion

The key to white cupcakes (versus yellow cake) is using egg whites only—no yolks. This keeps them pure white. Some recipes also call for clear vanilla extract, but honestly, regular vanilla is fine unless you’re going for competition-level white.

Why white cupcakes + peppermint buttercream frosting is the best combo:

• The vanilla cake complements without competing
• The colors are SO festive together (especially with pink frosting!)
• The texture contrast is perfect—soft cake, fluffy frosting
• It tastes like Christmas in cake form

Doubling or Halving the Recipe

Need more frosting? This recipe makes enough to frost 12 cupcakes generously (or one 8-inch 2-layer cake). Double it for a 9-inch 2-layer cake or 24 cupcakes.

Need less? You can halve this recipe, but honestly, I never do. Leftover frosting can be:

• Frozen for later
• Piped onto graham crackers for a quick snack
• Used to frost sugar cookies
• Eaten with a spoon (no judgment!)

Buttercream math:

• Sheet cake (9×13) = 1.5-2x recipe
• 12 cupcakes = 1x recipe (about 3 cups frosting)
• 24 cupcakes = 2x recipe
• 8-inch 2-layer cake = 1.5x recipe
• 9-inch 2-layer cake = 2x recipe

Commonly Asked Questions

Similar Recipes

If you enjoy Christmas-themed dessert treats like this, you will enjoy the recipes below:

• Peppermint Cake Pops (Balls)
• Double Chocolate Peppermint Cheesecake
• Peppermint Meringues (Light, Crispy & So Easy to Make!)
• White Chocolate and Peppermint Sheet Cake
• Chocolate Mint Cupcakes Recipe

Cupcake Recipe adapted from Joy of Baking

 

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