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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: : -

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.
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.
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.
Frost cupcakes with vanilla frosting and top with crushed candies.

24 cupcakes

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