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white cupcakes with frosting with crushed candy canes

White Cupcakes with Peppermint Buttercream Frosting

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 45 mins
  • Yield: 12 1x


These White Cupcakes with Peppermint Buttercream Frosting is the perfect answer to your holiday fesitivies, potlucks, and events!


  • Ingredients
  • 1 stick unsalted butter, softened
  • 1 c. sugar
  • 2 eggs, room temperature
  • 1 ½ c cake flour, sifted
  • 1 ½ tsp. Baking powder
  • ¼ tsp. Salt
  • ½ c. milk, room temperature
  • 1 tsp. Vanilla extract
  • 1 ½ sticks unsalted butter, softened
  • 3 c. powdered sugar
  • ¼ tsp. Salt
  • ½ tsp. Peppermint extract
  • 1 tsp. Vanilla extract
  • 4 tbsp. Heavy cream
  • Garnish: crushed candy cane pieces


  1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
  2. 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.
  3. In a separate bowl, mix the butter until creamy. Add the powdered sugar one cup at a time; 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