Description
Delicious and festive peppermint swirl holiday cupcakes perfect for Christmas celebrations.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120 ml) hot water or hot coffee
- 1 cup (230 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp peppermint extract (adjust to taste)
- Pinch of salt
- Red gel food coloring
- Crushed peppermint candies or sprinkles
- Mini candy canes for topping
Instructions
- Preheat oven to 180°C / 350°F and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add milk, oil, egg, and vanilla; mix until smooth.
- Pour in the hot water/coffee and whisk gently (batter will be thin — perfect).
- Fill cupcake liners about 2/3 full.
- Bake for 18–20 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- Beat the butter for 3 minutes until pale and creamy.
- Add powdered sugar gradually.
- Add cream, peppermint extract, and salt; beat until fluffy.
- Split the frosting into two bowls: one remains white, tint the other red.
- Prepare a piping bag with a large star tip.
- Spoon white frosting on one side of the bag and red frosting on the other to create a swirl effect.
- Pipe tall swirls of peppermint frosting on each cupcake.
- Sprinkle crushed peppermint candy on top.
- Insert two mini candy canes for the classic holiday look.
Notes
- Adjust the peppermint extract to taste for desired flavor intensity.
- Store cupcakes in an airtight container for up to 3 days.
- For a richer flavor, use hot coffee instead of hot water.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg