Mini Vanilla Cupcakes with Peppermint Buttercream

Mini vanilla cupcakes topped off with peppermint buttercream frosting and crushed peppermint candy. A perfect holiday dessert!

Mini Vanilla Cupcakes with Peppermint Buttercream Recipe from bakedbyrachel.com

Today we’re celebrating… babies, sugar, mini things and butter. Okay, just one of those really. But we can pretend we’re celebrating the rest because you know you want to eat a dozen mini cupcakes, right? So that’s totally celebrating. And since we’re celebrating, a little indulging is totally allowed.

Do you know Audra of The Baker Chick? She’s super sweet and quite frankly one of the cutest pregnant women I’ve ever seen. It seemed fitting to share something mini for her virtual baby shower. Babies and mini things just seem to go hand and hand. Mini socks and shoes to cover mini toes. Mini fingers and ahhh babies… they’re tiny and cute but they definitely don’t stay tiny for very long.

Mini Vanilla Cupcakes with Peppermint Buttercream Recipe from bakedbyrachel.com

I couldn’t resist the urge to add a fun seasonal twist to these mini cupcakes. I totally could’ve eaten the peppermint buttercream with a spoon. So delicious! Don’t worry, the recipe makes plenty so you can sneak a bit. I promise not to tell. A perfect holiday recipe for light and fluffy bite sized vanilla cupcakes, topped off with peppermint buttercream frosting and crushed peppermint candy. An absolute must make for all of your holiday events or just because!

A baby shower for Audra

Mini Vanilla Cupcakes with Peppermint Buttercream

Mini vanilla cupcakes topped off with peppermint buttercream frosting and crushed peppermint candy. A perfect holiday dessert!
Prep Time5 mins
Cook Time14 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 18 cupcakes

Ingredients

Cupcake ingredients:

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large egg whites
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1/4 C milk
  • 3/4 C all purpose flour

Buttercream:

  • 3 Tbsp unsalted butter softened
  • 2 C powdered sugar
  • 1/2 tsp peppermint extract
  • 2-3 Tbsp water

Instructions

  • Preheat oven to 350°F. Prepare a mini muffin pan with liners.
  • Cream together butter and granulated sugar. Add vanilla and egg whites. Once mixture is lump free, add remaining dry ingredients followed by milk. Mix until ingredients are just combined. Divide among 18-20 liners, roughly 3/4 full. Bake for 12-14 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
  • Meanwhile, in a medium bowl, beat together butter, powdered sugar and peppermint. Slowly add water until desired icing consistency is reached. Cover well until ready to use.
  • Frost cupcakes once they have cooled completely.

Notes

An original recipe from Baked by Rachel

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