When the holiday season rolls around, there’s nothing like a batch of festive, flavorful cupcakes to make the season even sweeter. Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting are the perfect treat for your holiday celebrations, combining the classic flavor of peppermint with the smooth richness of white chocolate and fluffy marshmallow. These cupcakes have become a holiday tradition for many, and once you try them, you’ll understand why!
Whether you’re baking for a Christmas party, a family gathering, or just treating yourself to something special, these cupcakes are sure to be a hit. They’re a delightful blend of minty freshness, creamy sweetness, and holiday cheer that everyone will love. Top them off with crushed peppermint sticks for that extra festive touch.
Why You Will Love Peppermint Cupcakes with Marshmallow
These Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting are not only delicious but also visually stunning. Here’s why they are the perfect holiday treat:
- Peppermint Perfection: The refreshing peppermint flavor is the star of the show, balanced perfectly by the richness of the white chocolate frosting and the fluffiness of the marshmallow.
- Festive Look: The red food coloring and crushed peppermint sticks on top make these cupcakes a vibrant and fun addition to any holiday table.
- Moist and Fluffy: The cupcakes are soft, light, and perfectly moist, thanks to the combination of butter, milk, and peppermint extract.
- Easy to Make: Despite their fancy appearance, these cupcakes are surprisingly simple to prepare, making them a great option even for beginner bakers.
Ingredients Notes For Peppermint Cupcakes with Marshmallow
For the Cupcakes:
- 2 cups white sugar – provides the sweetness to balance the minty flavor.
- 1 cup butter, softened – gives the cupcakes a rich, buttery texture.
- 2 eggs – binds the ingredients together and helps create a light texture.
- 1 teaspoon peppermint extract – infuses the cupcakes with a fresh, minty flavor.
- ⅛ teaspoon almond extract – adds a subtle nutty undertone that complements the peppermint.
- 1 dash red food coloring – for that signature festive red color.
- 2 cups all-purpose flour – forms the base of the cupcake batter.
- 1 teaspoon baking powder – helps the cupcakes rise.
- ½ teaspoon salt – enhances the flavors of the other ingredients.
- ¾ cup milk – ensures the batter has the perfect consistency and moist texture.
For the Frosting:
- 1 (6 ounce) package white chocolate chips – provides a creamy, sweet, and rich base for the frosting.
- 1 (7 ounce) jar marshmallow fluff – creates a light, fluffy frosting texture.
- ½ cup butter, softened – adds richness to the frosting.
- 2 cups confectioners’ sugar – sweetens the frosting to balance the flavors.
- 1 teaspoon milk, or as needed – adjusts the frosting consistency for easy spreading or piping.
How to Make Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
Kitchen Equipment Needed:
- Electric mixer or stand mixer
- 24-cup muffin tin
- Paper cupcake liners
- Medium mixing bowls
- Whisk
- Microwave-safe bowl for melting the white chocolate
- Toothpicks or cake testers (for checking doneness)
- Piping bag or resealable plastic bag with a corner snipped
Step-by-Step Instructions:
Step 1: Prepare the Cupcakes
Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners. In a large bowl, use an electric mixer to cream together the white sugar and softened butter until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the peppermint extract, almond extract, and red food coloring until everything is evenly incorporated.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the ¾ cup of milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Step 3: Bake the Cupcakes
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the White Chocolate Marshmallow Frosting
In a microwave-safe bowl, melt the white chocolate chips in 15-second intervals, stirring after each interval until smooth and fully melted. Let the white chocolate cool to room temperature.
In another bowl, beat together the marshmallow fluff and softened butter until smooth and creamy. Add the melted white chocolate and stir until well combined. Gradually add the confectioners’ sugar, one tablespoon at a time, mixing well after each addition. Add the milk a little at a time, until the frosting reaches your desired consistency (you want it thick enough to pipe but soft enough to spread).
Step 5: Frost the Cupcakes
Once the cupcakes have cooled completely, transfer the frosting into a piping bag or a resealable plastic bag with the tip cut off. Pipe the frosting onto the cupcakes in a swirl or your preferred design. For a festive touch, sprinkle the crushed peppermint sticks on top of each cupcake. Optionally, add a few more decorations, such as chocolate shavings or mini chocolate chips, for an extra indulgence.
Serving and Storage Tips
Serving:
- Serve the Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting at room temperature for the best flavor and texture.
- They are perfect for holiday parties, family gatherings, or as a sweet treat with a hot cup of cocoa.
Storage:
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- If you need to store them longer, keep them in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
- For extra freshness, you can freeze these cupcakes. Just wrap each one individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
Variations
- Chocolate Peppermint Cupcakes: Replace half of the all-purpose flour with unsweetened cocoa powder to make a chocolate version of these cupcakes. The chocolate and peppermint flavors complement each other beautifully.
- Peppermint Mocha Frosting: Add a tablespoon of instant coffee granules to the white chocolate frosting for a mocha twist that pairs wonderfully with the peppermint.
- Vegan Peppermint Cupcakes: To make these cupcakes vegan, swap the eggs for flax eggs and use a dairy-free butter and milk substitute. Be sure to use vegan marshmallow fluff for the frosting.
Helpful Notes
- Strong Peppermint Flavor: If you love a strong peppermint flavor, you can add an extra teaspoon of peppermint extract to the cupcake batter or frosting.
- Make Ahead: You can make the cupcakes and frosting a day ahead of time. Just store the cupcakes in an airtight container and the frosting in the refrigerator. Frost the cupcakes right before serving.
- Peppermint Candy: If you don’t have peppermint sticks, you can crush peppermint candies or candy canes for the topping.
Tips from Well-Known Chefs
- Martha Stewart suggests that for perfectly moist cupcakes, you should not overmix the batter. Mixing just until combined will give you the best texture.
- Ina Garten recommends using room temperature butter and eggs for an even better result, as they mix together more easily and create a smoother batter.
- Buddy Valastro, the Cake Boss, loves adding garnishes like crushed peppermint to finish off holiday cupcakes, as they add both texture and visual appeal.
Frequently Asked Questions
1. Can I use a boxed cake mix instead of making the cupcake batter from scratch?
Yes, you can use a boxed red velvet or vanilla cake mix for a quicker option. Just add the peppermint extract to the batter for that signature flavor.
2. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance. Just store them in an airtight container and frost them the day you plan to serve them.
3. Can I use dark chocolate instead of white chocolate in the frosting?
Absolutely! If you prefer dark chocolate, you can substitute the white chocolate chips with dark or semi-sweet chocolate. Just ensure that the chocolate is fully melted before adding it to the frosting.
4. How do I keep the frosting from melting in warm weather?
To prevent the frosting from melting, make sure the cupcakes are stored in a cool place and consider refrigerating them until it’s time to serve.
5. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes and frosting separately. Once the cupcakes are cooled and wrapped tightly, they can be stored in the freezer for up to 3 months. Just thaw and frost before serving.
