Our recipe for peppermint frosting only requires four ingredients and makes a flavorful impact to your cupcakes. Top a generous amount on a batch of your favourite chocolate cupcakes, and you’ve got yourself a holiday dessert that everyone will appreciate!
Welcome back, party animals! I’m your party hostess, Lisa Favre, and I am thrilled that you’ve stopped by my blog! At Sugar Agenda, we’re all about a good party – and we believe that every day is worth celebrating!
I’ve been having tons of fun putting together delicious Christmas cupcakes for the holiday season. I recently whipped up some Biscoff cupcakes as well as Nutella cupcakes, and they were a hit with my fam!
Chocolate Cupcakes as a Base
The whole idea behind this “Chocolate Cupcakes for Christmas” series is to help you create multiple desserts (all with different flavor profiles, no less), while using only one chocolate cupcake base. I want to make the holiday baking process as simple as possible for you – especially during this time of the year.
What Ingredients Do I Need to Make Peppermint Buttercream Frosting?
You will only need 4 ingredients to make peppermint buttercream:
- Powdered sugar
- Unsalted butter
- Milk
- Peppermint extract
What Happens If You Freeze Buttercream?
Buttercream actually keeps in the freezer very well… so that’s great news if you want to prep your cupcakes in advance or, store any leftovers. Just scoop the buttercream into a freezer bag or a freezer-friendly container and place in the freezer. Your buttercream will keep for up to three months.
How Do You Defrost Frozen Buttercream?
To begin the defrosting process, place your frozen buttercream in the refrigerator the night before you intend to use it. Once you are ready for it, let it sit on the counter and allow it to come to room temperature.
Place the buttercream into a bowl and whip with an electric mixer to make it fluffy and smooth again.
How Else Can I Use This Recipe for Peppermint Frosting?
My recipe for peppermint frosting is full of flavor and makes for a great addition to many desserts. If you’re not in the mood for cupcakes, why not use it as the buttercream in-between sponge cake layers? It also makes a great center for homemade sandwich cookies! You can also use it as a topping for chocolate brownies.
What Chocolate Cupcake Base Should I Use?
We have an amazing recipe for chocolate cupcakes right here. What I love about it is that it’s made from scratch, and the ingredients are budget-friendly and not difficult to find at your local grocery store.
Otherwise, you can use your favorite cake mix as the base of these Holiday Peppermint Cupcakes. Remember: the idea is to create a delicious dessert without any stress! The holiday season is crazy as it is, so take those shortcuts wherever you can!
Christmas Chocolate Cupcakes With our Recipe for Peppermint Frosting
Ingredients
- 12 chocolate cupcakes cooled down completely
- 1 stick unsalted butter softened
- 3 cups powdered sugar
- 1-2 tbsp milk
- ¼ tsp peppermint extract
- Red frosting
- 12 peppermint candies
Instructions
- Add softened butter, powdered sugar and one tablespoon of milk to a large bowl. Use an electric mixer to mix all ingredients together, starting on low and working your way up to medium-high.
- If the buttercream is too dry, add your second tablespoon of milk.
- Once the buttercream is smooth and forms semi-stiff peaks, add the peppermint extract and mix to incorporate.
- Scoop the buttercream into a piping bag with a star piping tip attached. Frost each cupcake.
- Attach a small round piping tip to your red frosting (store-bought is fine) and pipe a stripe going around each peppermint buttercream mound.
- Top each cupcake with a peppermint candy.
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