Pink Peppermint Cupcake recipe

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Ingredients

1 (18.25 ounce) package white cake mix
1 ⅓ cups water
3 egg whites
2 tablespoons butter, melted
½ teaspoon peppermint extract
1 dash red food coloring, or as desired
1 (16 ounce) package vanilla frosting
½ cup crushed peppermint candies

Nutrition Info

201.5 calories
carbohydrate: 34.6 g
cholesterol: 2.5 mg
fat: 6.4 g
fiber: 0.2 g
protein: 1.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 192.9 mg
sugar: 26.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.

  2. Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely.

  4. Frost cupcakes with vanilla frosting and top with crushed candies.

Recipe Yield

24 cupcakes

Recipe Note

This is a great recipe for Christmas-time and is sweet with candy.

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