Holiday Peppermint Cupcakes
Simple and seasonal, these cupcakes are perfect for your next holiday soiree.
PREHEAT oven to 350oF. Line muffin pans with Reynolds® StayBrite® Baking Cups.
SIFT together the flour, white chocolate, baking powder, baking soda, and salt in a medium bowl set aside.
CREAM the butter and sugar in a large bowl on high speed until light and fluffy. Set mixer to low speed. Add the eggs, buttermilk and peppermint and vanilla extracts. Mix until incorporated. Slowly add in the flour mixture until combined.
SPOON batter into baking cups, filling about 2/3 full (about 3 tablespoons of batter).
BAKE for 19 to 22 minutes, until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
FROST cupcakes with vanilla frosting.
SPRINKLE or dip frosted cupcakes with crushed hard peppermint candies.