Peppermint Stick Cupcakes

Name: Peppermint Stick Cupcakes
Ingredients: 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/2 cups Unsalted Butter; 1 cup White Sugar; 1 whole Large Egg; 2 Egg Whites; 1/2 cups Whole Milk; 1 teaspoon Vanilla Extract; 1 teaspoon Peppermint Extract; FOR THE ICING:; 1 jar (7 Oz. Size) Marshmallow Creme; 1 container (8 Oz. Size) Frozen Whipped Topping, Thawed; 1/8 teaspoons Peppermint Extract

14 ingredients

5 steps

Ingredients

1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
1/2 cups Unsalted Butter
1 cup White Sugar
1 whole Large Egg
2 Egg Whites
1/2 cups Whole Milk
1 teaspoon Vanilla Extract
1 teaspoon Peppermint Extract
FOR THE ICING:
1 jar (7 Oz. Size) Marshmallow Creme
1 container (8 Oz. Size) Frozen Whipped Topping, Thawed
1/8 teaspoons Peppermint Extract

Directions

1

Preheat oven to 350°F.
2

Whisk together the flour, baking powder, and salt; set aside.
3

Cream butter with mixer until light and fluffy; slowly add sugar. Add egg and egg whites until blended. Add half the flour mixture; mix until just blended. Add the milk and the extracts, mix until just blended. Slowly add remaining flour mixture.
4

Pour evenly into a paper-lined muffin tin. Bake for approximately 25 minutes. Transfer to a wire rack and let cupcakes cool before icing.
5

To make icing, beat marshmallow creme, whipped topping, and peppermint extract together at high speed with an electric mixer for 1 to 2 minutes or until glossy and stiff peaks form.