Description
This peppermint buttercream frosting is fluffy, minty, and perfect for Christmas! Easy recipe with real peppermint—great on cupcakes and cakes!
Ingredients
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- Ingredients
- 1 stick unsalted butter, softened
- 1 c. sugar
- 2 eggs, room temperature
- 1 1/2 c cake flour, sifted
- 1 1/2 tsp. Baking powder
- 1/4 tsp. Salt
- 1/2 c. milk, room temperature
- 1 tsp. Vanilla extract
- BUTTERCREAM
- 1 1/2 sticks unsalted butter, softened
- 3 c. powdered sugar
- 1/4 tsp. Salt
- 1/2 tsp. Peppermint extract
- 1 tsp. Vanilla extract
- 4 tbsp. Heavy cream
- Garnish: crushed candy cane pieces
Instructions
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
- In a large bowl, mix the unsalted butter until creamy.
- Add the sugar and mix until fluffy. Add the eggs one at a time; mix in the cake flour, baking powder, salt, and slowly add the milk.
- Finally add the vanilla extract and mix. Use an ice cream scooper to scoop the batter evenly into the cupcake liner.
- Bake for 15 minutes. Allow to cool completely before adding the frosting.
- In a separate bowl, mix the butter until creamy.
- Add the powdered sugar 1 cup at a time, then add the salt, vanilla extract, and peppermint extract, and the heavy cream, until smooth.
- Place the frosting in a piping bag with the desired tip and decorate the cupcakes as desired. Top the candy canes off with crushed candy cane pieces.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
