Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting

  • Recipe By
  • Published Dec 24th
  • Ready In45m
  • Servings24
  • Calories322

I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks.

Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting Ingredients

The following are the ingredients needed to make delicious Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting for 24 servings:

  • Cupcakes:
  • 2 cups white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon almond extract
  • red food coloring (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • Frosting:
  • 1 (6 ounce) package white chocolate chips
  • 1 (7 ounce) jar marshmallow fluff
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon milk, or as needed

Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In45m

To cook Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting, you need about 15 minutes of preparation time. The time needed to cook this Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting is about 15 minutes , and you can serve your Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting within 45 minutes . The following are the steps to cook Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
  3. 3 Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
  5. 5 Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
  6. 6 Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.

Notes

  • Cook's Note:
  • I sometimes add an extra teaspoon of peppermint extract because I like mine with a strong peppermint taste.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 322 calories; 14.7 grams of fat; 45.9 grams of carbohydrates; 2.5 grams of protein; 48 milligrams of cholesterol; 174 milligrams of sodium.

  1. Dec 3rd 2018

    I made these last Christmas, exactly as written (I was a completely novice baker, so too scared to change a thing) & they were a nightmare. They came out so sunken, I could have used the ...

  2. Jan 12th 2018

    I’ve used this recipe 3 times (ultimately to serve as a Christmas cake.) I increased the peppermint extract to 1.5 teaspoons, omitted the almond extract and used 1 teaspoon of vanilla inst ...

  3. Dec 8th 2016

    Had really high hopes for these peppermint cupcakes. I should have read all of the reviews first before making. The batter seemed like a great consistency. Like the others, my cupcakes pu ...

  4. Aug 13th 2016

    These were pretty good cupcakes. I didn't make the frosting, since I didn't have the ingredients for it.

  5. Dec 19th 2015

    This is my recipe and I'm telling you not to make it. It was published before I could make the necessary adjustments. I live in high altitude and the recipe works really well at this level ...

  6. Nov 9th 2015

    I first want to say that the only change I made was to halve the recipe (to make 12 cupcakes). There didn't seem to be enough batter to fill all 12 cupcake liners even 1/2 full - but I just ...