Peppermint Cupcakes


Peppermint Cupcakes

Yield: 2 dozens



3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
3 eggs
1-2 tsp peppermint extract
1 cup sour cream
Peppermint Buttercream:
1/2 cup butter
4-5 cups powdered sugar
3-4 tablespoons milk
1 tsp peppermint extract
Preheat oven to 350 degrees.  Line muffin pan with cupcake papers.
In a medium bowl, combine the flour, baking powder, and salt.
In the bowl of a standing mixer, cream the butter and sugar.  Add eggs, one at a time, beating until just combined.  Add the peppermint extract and stir.  Add the flour mixture in three batches, alternating with the sour cream in two batches.
To marble the cupcakes, stir in red food coloring to 1/2 of the batter.  Add a scoop of each color batter to the cupcake tins and swirl with a toothpick.
Bake for 14-18 minutes.
Peppermint Buttercream:
Cream the butter until light and fluffy.  Add the powdered sugar 1/2 cup at a time, beating until well combined.  If the frosting gets too thick, add milk 1 tablespoon at a time.  Add peppermint extract.

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