Delicious Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting

Enjoy the delightful combination of peppermint flavor and sweet marshmallow fluff white chocolate frosting with these decadent peppermint cupcakes. These cupcakes are perfect for holiday gatherings or just to satisfy your sweet tooth. The moist and fluffy peppermint cake pairs perfectly with the light and fluffy marshmallow fluff icing. Top it off with crushed peppermint candies for a festive touch. This recipe is easy to follow and guarantees a delicious treat that everyone will love.

Ingredients

• For the cupcakes:
• - 1 ½ cups all-purpose flour
• - 1 ½ teaspoons baking powder
• - ¼ teaspoon salt
• - ½ cup unsalted butter, softened
• - 1 cup granulated sugar
• - 2 large eggs
• - ½ teaspoon vanilla extract
• - ¾ cup whole milk
• - 1 teaspoon peppermint extract
• - Red food coloring (optional)
• - Crushed peppermint candies (for garnish)
• For the marshmallow fluff white chocolate frosting:
• - 1 cup unsalted butter, softened
• - 2 cups confectioners' sugar
• - 1 teaspoon vanilla extract
• - 7 ounces marshmallow fluff
• - 4 ounces white chocolate, melted and cooled

Directions

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
6. Stir in the peppermint extract. If desired, add a few drops of red food coloring to achieve a festive color.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and allow the cupcakes to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the marshmallow fluff white chocolate frosting. In a large mixing bowl, beat the softened butter until creamy.
11. Gradually add the confectioners' sugar and continue beating until light and fluffy.
12. Stir in the vanilla extract, marshmallow fluff, and melted white chocolate until well combined.
13. Once the cupcakes are completely cooled, frost them with the marshmallow fluff white chocolate frosting.
14. Sprinkle crushed peppermint candies on top of each cupcake for garnish.
15. Serve and enjoy!

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