Vanilla Cupcakes with Peppermint Frosting
Recipe - Stillwater
Vanilla Cupcakes with Peppermint Frosting
Prep Time15 Minutes
Servings12
Cook Time20 Minutes
Ingredients
CUPCAKES
11/4 cup Bob’s Red Mill Organic Unbleached White All-Purpose Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup butter softened, equal to 1 stick
11/2 tsp vanilla extract
½ cup Greek vanilla yogurt
PEPPERMINT FROSTING
1 cup butter, softened (2 sticks)
4 cups powdered sugar
2 tbsp milk or heavy cream
2 tbsp peppermint extract
10 peppermint candies, crushed
Directions
FOR THE CUPCAKES:
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat eggs and sugar with a hand mixer or a stand mixer fitted with a paddle attachment until pale yellow and fluffy, about 2–3 minutes.
- Add softened butter and vanilla extract to egg mixture and beat until incorporated. Mix in yogurt.
- Pour flour mixture into wet ingredients and stir until just combined.
- Spoon batter into prepared muffin tin, filling about ¾ full.
- Bake for 18–20 minutes, or until toothpick inserted in the middle comes out clean. Let cool for 10 minutes in pan, then remove cupcakes and move them to a wire rack to cool completely.
FOR THE FROSTING:
- Cream softened butter in a large bowl until light and fluffy, about 3 minutes.
- Add powdered sugar, ½ cup at a time, mixing to incorporate.
- Add milk and peppermint extract, beating to combine.
- Pipe or spread frosting over cooled cupcakes. Top with crushed peppermint.
15 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Directions
FOR THE CUPCAKES:
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat eggs and sugar with a hand mixer or a stand mixer fitted with a paddle attachment until pale yellow and fluffy, about 2–3 minutes.
- Add softened butter and vanilla extract to egg mixture and beat until incorporated. Mix in yogurt.
- Pour flour mixture into wet ingredients and stir until just combined.
- Spoon batter into prepared muffin tin, filling about ¾ full.
- Bake for 18–20 minutes, or until toothpick inserted in the middle comes out clean. Let cool for 10 minutes in pan, then remove cupcakes and move them to a wire rack to cool completely.
FOR THE FROSTING:
- Cream softened butter in a large bowl until light and fluffy, about 3 minutes.
- Add powdered sugar, ½ cup at a time, mixing to incorporate.
- Add milk and peppermint extract, beating to combine.
- Pipe or spread frosting over cooled cupcakes. Top with crushed peppermint.
