How To Make Peppermint Cream Cheese Cupcakes
Whip up these minty cream cheese cupcakes for your next dinner party! These sweet and creamy cupcakes are easily made in just under an hour.
Preheat the oven to 350 degrees F.
Open the cupcake mix box, then set the small chocolate filling packet aside.
Place the filling into a small bowl, then stir in the peppermint extract.
Prepare the cupcakes as directed on the box using.
Cool completely on a wire rack.
Scoop out a piece of the baked cupcake using a small spoon or cupcake corer.
Add the filling into the cavity, then cover with the removed cupcake piece.
Peppermint Cream Cheese Frosting:
Beat the cream cheese and peppermint extract until soft and fluffy.
Stir in the Betty Crocker Whipped Vanilla Frosting, crushed candy canes, and a couple of drops of food coloring.
Refrigerate for at least 20 minutes.
Pipe or spread the frosting on each cupcake.
Sprinkle with additional crushed candy canes.
Serve, and enjoy!
- Calories: 159.36kcal
- Fat: 10.15g
- Saturated Fat: 4.73g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 1.62g
- Carbohydrates: 16.60g
- Fiber: 0.20g
- Sugar: 15.28g
- Protein: 1.26g
- Cholesterol: 20.79mg
- Sodium: 99.77mg
- Calcium: 20.22mg
- Potassium: 44.16mg
- Iron: 0.21mg
- Vitamin A: 69.27µg
- Vitamin C: 0.01mg
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