By Kelly Bogard

It’s funny how the time of year can make you want certain flavors. I noticed that I have a flavor for every season.

For spring, I like something bright such as lemon. And during the summer, I go for a classic vanilla flavor like in ice cream. In the fall, I can’t get enough cinnamon.

But for winter, it has to be peppermint. So this week, I made my favorite cupcakes for the season.

For Peppermint Cupcakes, you will need…
1 French Vanilla boxed cake mix
3 eggs
1 c. water
1/2 c. vegetable oil
1/2 c. crushed peppermints
2 tsp. peppermint extract

And for the icing, you will need…
4-5 c. powdered sugar
1/2 c. butter, softened
1/2 c. vegetable shortening
2 tsp. half-and-half
1 tsp. vanilla extract

Cupcakes are perfect for holiday gift giving. They are quick to make, fun to decorate and easy to share.

Start by preheating your oven to 350 degrees and mixing together your box cake with the eggs, oil, water and peppermint extract until the batter is smooth.

After lining your cupcake pans, mix half of the crushed peppermints into the batter and stir well.

Scoop the batter into the cupcake pan to about half-full on each cup. Then bake for 15 minutes or until the cakes are golden and baked through.

While your cakes are cooling, cream together the butter, shortening and vanilla to make your icing.

Slowly add the powdered sugar, and mix well to combine. Once it’s all mixed together, add half-and-half one teaspoon at a time until the frosting is the right consistency. Try not to over mix, though, because the butter will separate if it gets too warm.

Pipe the icing on the cooled cakes and top with remaining crushed peppermint.

You can be really creative with your presentation, too. As our gift to you, we made a printable gift tag so you can share your treats. From all of us at Texas Table Top,enjoy!

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Peppermint Cupcakes
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Rating: 0
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
dozen
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
dozen
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 350 degrees.
  2. Mix the box cake with the eggs, oil, water and peppermint extract until smooth.
  3. Line the cupcake pans.
  4. Mix half of the crushed peppermints into the batter and stir well.
  5. Scoop the batter into the cupcake pan to about half-full on each cup.
  6. Bake for 15 minutes or until the cakes are golden and baked through.
  7. Set the cakes out to cool.
  8. Cream together the butter, shortening, and vanilla for the icing.
  9. Slowly add the powdered sugar and mix well to combine.
  10. Add half-and-half one teaspoon at a time until the frosting is the right consistency.
  11. Pipe the icing on the cooled cakes and top with remaining crushed peppermint.
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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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