Hey there, holiday lovers!
Are you in the mood for some festive treats? I’ve got something special for you.
Today, I’m sharing my delightful Christmas peppermint cupcakes!
They’re soft, sweet, and topped with a refreshing peppermint twist.
Perfect for your holiday gatherings or just a cozy night in.
Let’s sprinkle some holiday magic together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 23-25 minutes |
| Total Time | 43-55 minutes |
| Level of Difficulty | Medium |
Ingredients
- 3/4 cup white sugar
- 2 large eggs at room temperature
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 teaspoons gluten-free baking powder
- 1/2 cup vegetable oil
- 1/2 cup non-dairy milk
- 2 teaspoons peppermint flavoring
- 1/4 cup dairy-free butter (softened)
- 1/4 cup palm shortening (softened)
- 2 cups confectioners’ sugar
- 1 teaspoon peppermint flavoring
- 2-3 tablespoons non-dairy milk
- Crushed candy canes for topping
Step 1: Prepare the Oven and Cupcake Pan
Preheat your oven to 350°F (180°C).
Line a 12-serving cupcake pan with paper liners and set it aside.
This will make sure your cupcakes don’t stick to the pan and are easy to remove.
Step 2: Make the Cupcake Batter
In a large mixing bowl, beat sugar and eggs with an electric mixer at medium speed for 1 minute.
Add flour, salt, baking powder, oil, dairy-free milk, and peppermint extract to the bowl.
Continue to beat the mixture at medium speed for an additional 1 minute, ensuring all ingredients are well combined and the batter is smooth.
Step 3: Fill the Cupcake Liners and Bake
Divide the batter among the prepared cupcake liners, filling each liner about 2/3 full (approximately 1/4 cup of batter per cupcake).
Place the cupcake pan in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before moving on to the frosting.
Step 4: Prepare the Frosting
In a medium mixing bowl, beat dairy-free butter and palm shortening with an electric mixer until creamy.
Add peppermint extract and mix until well combined.
Gradually beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk.
Continue this process until you achieve your desired frosting consistency, adding more or less dairy-free milk as needed.
Step 5: Frost and Decorate the Cupcakes
Once the cupcakes are completely cool, pipe or spread the prepared frosting onto each cupcake.
Sprinkle each frosted cupcake with crushed candy cane pieces for a festive touch.
Store the cupcakes in an airtight container at room temperature to keep them fresh.
