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Peppermint Cupcakes

1 (18.25 ounce) box of white cake mix

1 cup all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

1 and 1/3 cups water

2 Tablespoons vegetable oil (or canola oil)

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup sour cream (room temperature)

4 large egg whites (room temperature)


1.Preheat oven to 325F. Place cupcake liners in cupcake pans.
2.In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well-blended.
3.Use an ice-cream scoop to fill cupcake papers ¾ full. Bake 18 minutes or until a toothpick inserted in the center comes out clean. Cool and then frost with Buttercream Icing.

Buttercream Icing (adding peppermint extract will make this icing peppermint)


½ cup butter (softened)

3 and ½ cups sifted confectioner sugar

3 to 4 Tablespoons light cream or milk

1 and ½ teaspoons vanilla or clear vanilla extract

1 teaspoon peppermint extract

1 Tablespoon Meringue powder (optional)


In a medium bowl, cream butter, then slowly add confectioner sugar with the Meringue powder alternately with the cream (or milk). Add vanilla and peppermint extracts and whip until fluffy and creamy.



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