Peppermint Cupcakes

Recipe by Soup Lady
READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 12
    candy canes
  • 1
    (18 1/4 ounce) box of duncan hines moist deluxe devil's food cake mix
  • 1 13
    cups water
  • 12
    cup vegetable oil
  • 3
    large eggs
  • 14
    teaspoon peppermint extract
  • 16
    ounces vanilla frosting
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DIRECTIONS

  • Place the candy canes in a food processor or blender and grind to a fine powder.
  • Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
  • Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
  • Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
  • Once cupcakes are removed from oven cool them completely.
  • While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
  • Frost cooled cupcakes and enjoy, or store in an airtight container.
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