Mini Vanilla Cupcakes with Peppermint Buttercream
Mini vanilla cupcakes topped off with peppermint buttercream frosting and crushed peppermint candy. A perfect holiday dessert!
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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