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Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Decadent peppermint cupcakes with a festive candy cane twist.
Ingredients:
  • 2 cups white sugar
  • 1 cup butter, softened
  • 1 teaspoon peppermint extract
  • 0.125 teaspoon almond extract
  • 1 dash red food coloring
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cup milk
  • 1 (6 ounce) package white chocolate chips
  • 1 (7 ounce) jar marshmallow fluff
  • 2 cups confectioners' sugar
  • 1 teaspoon milk, or as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line 24 muffin cups with paper liners.
  • In a bowl, use an electric mixer to cream together white sugar and 1 cup of butter until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in peppermint extract, almond extract, and food coloring until well combined.
  • In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture and 3/4 cup of milk to the creamed butter mixture alternately, ending with the flour mixture, until just combined. Spoon batter into the prepared muffin cups.
  • Bake until a toothpick inserted in the middle comes out clean, about 15-20 minutes in the preheated oven.
  • Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each until smooth, for about 1 to 3 minutes. Let the melted white chocolate cool to room temperature.
  • Combine fluffy marshmallow goodness with rich butter until velvety in a bowl. Gently fold in velvety melted white chocolate. Gradually blend in confectioners sugar, 1 to 2 tablespoons at a time, until fully mixed; adjust consistency with milk as needed. Spoon the frosting into a piping bag or a snipped resealable plastic bag and decorate each cupcake with flair.

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