Peppermint Cupcakes: Holiday Sweetheart!
Peppermint cupcakes: bake these delightful gluten-free treats. Perfect for holiday parties, with a festive mint flavor that truly shines.
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
Instructions
- Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
- 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.
- 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.
- 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.
- 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.