Vanilla Cupcakes With Peppermint Buttercream Frosting

Hey people!!

Lets kick off Sunday Funday the right way- with cupcakes!

These cakes are my go-to vanilla cake/cupcake recipe because I have ever had a person try it and tell me anything other than "SO GOOD!!" They are light and fluffy with a slight buttery flavor that is just irresistible. 

I topped these cupcakes with a peppermint frosting (tis' the season, right?) And garnished it with a peppermint candy. If you were wondering how bakeries get their buttercream frosting light and creamy- here is the secret. You must, must, must whip the frosting for at least 5 minutes. This allows air to get into the frosting and it will almost double in size in your stand mixer. It's amazing how quickly the buttercream changes from dense and heavy to light and fluffy! 

What dessert are you most excited to make around the holidays?  

INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room tempterature

1 Cup granulated sugar

2 large eggs, at room temperature

1/3 Cup vanilla non-fat yogurt

1/4 Cup vegetable oil

1 Tablespoon vanilla extract

1+3/4 Cups all-purpose flour

1+1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 Cup buttermilk

 

For the peppermint frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 teaspoon peppermint extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

3 Tablespoons milk

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix. Then slowly add in the buttermilk and mix until smooth.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

For the peppermint frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the peppermint extract. Then, slowly add one cup of powdered sugar and 1 Tablespoon of milk at a time, alternating between the two until you have used all of it.  Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Frost cupcakes and enjoy!