Vanilla Peppermint Cupcakes

The perfect combination of vanilla and peppermint, these Vanilla Peppermint Cupcakes are perfect for the holidays. My cousins were visiting from San Diego, CA and loved them.

Vanilla Peppermint Cupcakes

recipe courtesy of Sprinkles Cupcakes

Makes One Dozen Cupcakes

Ingredients

1 1/2 cups all-purpose flour, sifted (I used King Arthur White Whole Wheat Flour)

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk, room temperature (skim milk also works well)

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees.

2. Line a 12-cup muffin tin with cupcake liners and set aside.

3. In a medium bowl. whisk together flour, baking powder, and salt; set aside.

4. In a small bowl, mix together milk and extracts and set aside.

5. In a large bowl cream butter on medium-high speed with an electric mixer, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.

6. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down the sides of the bowl, as necessary, until just blended.

8. Divide batter evenly among prepared muffin cups.

9. Bake approximately 22 to 25 minutes. Place cupcakes on a wire rack and let cupcakes cool completely before frosting.

Vanilla Peppermint Frosting

Ingredients

1 cup (2 sticks) unsalted butter, firm but not cold

1/8 teaspoon salt

3 1/2 cups confectioners sugar, sifted

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1/2 teaspoon milk

Directions

1. In a large bowl beat butter and salt on medium speed with an electric mixer until light and fluffy, about 2 minutes.

2. Reduce speed to low, gradually add the confectioners' sugar and beat until incorporated.

3. Add the extracts and milk and beat until smooth and creamy. Make sure not to over mix the frosting; it should be creamy and dense like ice cream. If frosting does not have a spreadable consistency add additional milk 1 teaspoon at a time.

4. To frost cupcakes use a piping bag with a star or round tip or spread with a small angled cake spatula. After frosting the cupcakes brush with a little pearlized luster dust and top with a peppermint pinwheel candy, crushed peppermint candies or white sanding sugar for a sparkling effect.

5. Cupcakes can be left out at room temperature or refrigerated (make sure to leave them out about 10 minutes before serving).