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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


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


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


  • 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.


An original recipe from Baked by Rachel