2teaspoonvanilla extractcan be clear for a whiter cake
Dry Ingredients
2 ½cupall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
Milk
1cupmilkroom temperature
Peppermint Buttercream Frosting Ingredients
1 ½cupChallenge Unsalted butterroom temperature
4cupspowdered sugarsifted 1-2 times
½ - 1teaspoonpeppermint extract
Optional Toppings
Candy cane pieces
Candy canes
Powdered sugar
Instructions
Cake Instructions
Preheat your oven to 350°F and prepare 2 muffin/cupcake pans with oil or cupcake liners.
In a stand mixer, beat your Challenge Butter and sugar for about 3-4 minutes on a medium speed, until fluffy.
Add in your eggs one at a time, then add your vanilla.
In a large mixing bowl, mix your dry ingredients for the cake and mix.
In 3 batches, add in your dry mixture into the wet mixture on a lower speed, alternating with 2 batches of your milk. ⅓ dry ingredients, ½ of the milk, ⅓ dry ingredients, ½ milk, and finish with ⅓ dry ingredients. Don’t over mix.
Scoop batter evenly into 24 cupcake liners/wells. Lightly slam the cake pans on the counter to try to get rid of any major air bubbles.
Bake each for about 15-18 minutes. Check with a toothpick until clean. Pull cakes out when completely baked and let cool in the pan for about 10-15 minutes. Then remove to a cooling rack.
Frosting Instructions
Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
Lastly add in the peppermint extract, ½ teaspoon at a time to mix and taste. If you are happy with ½ tsp, don’t add more. If it needs a bit more, you can add the remaining ½ teaspoon and mix until combined.
Assembling
Place frosting into a piping bag and use your favorite tip. Take a cooled cupcake and pipe frosting on top of cupcake.
Sprinkle with crushed candy canes, add candy canes, and/or powdered sugar. Decorate how you wish!
Notes
- How to get eggs room temperature: I would suggest leaving them on the counter for 1-2 hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.- How to get butter room temperature: I usually leave mine on a plate on the counter for a couple hours. Or maybe on the oven if it’s being used for something else. If you are in a hurry you can zap in the microwave in very short increments. Just don’t melt it.