Peppermint Cream Cheese Cupcakes
Peppermint Cream Cheese Cupcakes
Ingredients
- 1 (15 ounce each) box Betty Crocker Hershey's Chocolate Premium Cupcake Mix (plus ingredients needed on box)
- ½ teaspoon peppermint extract
- 8 ounces cream cheese (softened)
- ¾ cup vanilla frosting
- ¼ cup powdered sugar
- ½ teaspoon peppermint extract
- 2 candy canes (finely crushed, plus more for garnish)
- red food coloring (optional)
Instructions
- 1
Preheat oven to 350°F. Open package and set the small chocolate filling packet aside.
- 2
Place the filling into a small bowl and stir in ½ teaspoon of peppermint extract.
- 3
Prepare cupcakes as directed on the box using.
- 4
Optional: You can pipe the filling into the cupcakes before or after baking.
- 5
Cool completely on a wire rack.
- 6
If you haven't already added the filling, scoop out a piece of the baked cupcake using a small spoon or cupcake corer. Add the filling into the cavity and replace the piece you scooped out.
- 7
Peppermint Cream Cheese Frosting: Beat cream cheese and peppermint extract until soft and fluffy. Beat in powdered sugar. Stir in Betty Crocker Whipped Vanilla Frosting, crushed candy canes and a couple of drops of food coloring if using. Refrigerate at least 20 minutes.
- 8
Decorating: Pipe or spread frosting on each cupcake. Sprinkle with additional crushed candy canes if desired.
Nutrition
Per serving (based on 12 servings)
