Here is a really good cupcake recipe, but the original recipe name is “White Wedding Cake Cupcakes.” By adding the peppermint extract, this cupcake becomes an entirely different cupcake. This is is a very moist cupcake, but also a great recipe for a regular cake. I added red and green sprinkles on top and also in the cake batter creating a confetti cupcake inside. You can decorate this cupcake any way you like. Have fun with the decorating, let your imagine run free!
Happy Cupcake Baking!
1 (18.25 ounce) box of white cake mix
1 cup all-purpose flour
1 cup granulated sugar
¾ teaspoon salt
1 and 1/3 cups water
2 Tablespoons vegetable oil (or canola oil)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup sour cream (room temperature)
4 large egg whites (room temperature)
- Preheat oven to 325F. Place cupcake liners in cupcake pans.
- In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well-blended.
- Use an ice-cream scoop to fill cupcake papers ¾ full. Bake 18 minutes or until a toothpick inserted in the center comes out clean. Cool and then frost with Buttercream Icing.
½ cup butter (softened)
3 and ½ cups sifted confectioner sugar
3 to 4 Tablespoons light cream or milk
1 and ½ teaspoons vanilla or clear vanilla extract
1 Tablespoon Meringue powder (optional)
In a medium bowl, cream butter, then slowly add confectioner sugar with the Meringue powder alternately with the cream (or milk). Add vanilla and peppermint extracts and whip until fluffy and creamy.