Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting recipe
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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
Nutrition Info
- 321.4 caloriescarbohydrate: 45.9 gcholesterol: 48.1 mgfat: 14.7 gfiber: 0.3 gprotein: 2.5 gsaturatedFat: 9 gservingSize: -sodium: 173.8 mgsugar: 35.1 gtransFat: : -unsaturatedFat: : -
Directions Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting
Directions
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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.