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Peppermint Cupcakes: Holiday Sweetheart! Peppermint cupcakes: bake these delightful gluten-free treats. Perfect for holiday parties, with a festive mint flavor

Peppermint Cupcakes: Holiday Sweetheart!

Peppermint cupcakes: bake these delightful gluten-free treats. Perfect for holiday parties, with a festive mint flavor that truly shines.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups all-purpose gluten-free flour
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons gluten-free baking powder
  • 1/2 cup oil
  • 1/2 cup dairy-free milk
  • 2 teaspoons peppermint extract
  • 1/4 cup dairy-free butter (1/2 stick), room temperature
  • 1/4 cup palm shortening, room temperature
  • 1 cup powdered sugar
  • Crushed candy cane pieces

Method
 

  1. Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
  2. In a large mixing bowl, beat 3/4 cup granulated sugar and 2 large eggs with an electric mixer at medium speed for 1 minute. Add 1 1/4 cups gluten-free flour, 1/4 teaspoon salt, 1 3/4 teaspoons gluten-free baking powder, 1/2 cup oil, 1/2 cup dairy-free milk, and 2 teaspoons peppermint extract. Continue to beat at medium speed for 1 more minute.
  3. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.
  4. For the frosting: In a medium mixing bowl, beat 1/4 cup dairy-free butter and 1/4 cup palm shortening with an electric mixer until creamy. Add 1 teaspoon peppermint extract and mix until combined. Beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk. Add more or less dairy-free milk for desired consistency. Pipe frosting onto each cupcake. Sprinkle with crushed candy cane pieces.

Notes

- For the fluffiest cupcakes, ensure your eggs and dairy-free butter are truly at room temperature. This helps emulsify the batter better.
- Don't overmix the batter once the flour is added; mix just until combined to prevent dense cupcakes.
- If your frosting is too stiff, add dairy-free milk a teaspoon at a time until you reach your desired piping consistency.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.