1. Recipes

How to Make Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting - A Step-by-Step Guide

If you're looking for a festive and delicious treat to wow your friends and family, then look no further than these Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting! These cupcakes are the perfect combination of rich, chocolatey cake with a hint of refreshing peppermint, topped with a fluffy and sweet marshmallow fluff white chocolate frosting. They are perfect for holiday parties, winter birthdays, or any other special occasion.

The combination of peppermint and ch...

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Ingredients

  • 2 cups white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon peppermint extract
  • ⅛ teaspoon almond extract
  • 1 dash red food coloring
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 (6 ounce) package white chocolate chips
  • 1 (7 ounce) jar marshmallow fluff
  • ½ cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon milk, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 45 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
  • 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.
  • 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.

    • Nutrition

    321 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 48mg
    • Sodium: 174mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 0g
    • Total Sugars: 35g
    • Protein: 3g
    • Calcium: 48mg
    • Iron: 1mg
    • Potassium: 33mg

    Categories

    Peppermint recipes
    Cupcake recipes