Recipe: Mini Peppermint Cupcakes

by

Makes 36 mini cupcakes

  • 1 stick butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 teaspoon Nielsen-Massey Pure Peppermint Extract
  • 8 ounces sour cream
  • 1 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 350 degrees F, and line mini muffin tins with paper cupcake liners.

Cream the butter and sugar at medium speed, then reduce to low.

Add the eggs one at a time, then the peppermint extract.

Sift together the flour, baking powder, and salt.

Mix in the dry ingredients gradually, alternating with the sour cream, until just combined (don't overmix).

Scoop batter into lined muffin tins and bake 10-12 minutes, rotating halfway through. Baking time varies by oven, so check them often!

Cool in pan for 5 minutes. Remove to racks and cool completely before frosting (If I have time, I like to bake the cupcakes the night before, frost the next morning).