Candy Cane Cupcakes (cream cheese filled

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Peppermint extract
  • 3 1/2 cup Powdered sugar
  • 1 dash Salt
  • 1/3 cup Sugar
  • 1 box White cake mix
  • 1 cup White chocolate chips

• Bread & Baked Goods

  • 1 Candy cane cupcakes

• Dairy

  • 1/2 cup Butter
  • 1 8 oz. pkg. Cream cheese
  • 3 tbsp Milk

• Desserts

  • 1/2 cup Candy canes

Found on littledairyontheprairie.com

Description

Ingredients

• Candy Cane Cupcakes
• 1 box white cake mix (Mix as package directs expect for the addition of 1 tsp. peppermint extract)
• 1 8 oz. pkg. cream cheese (softened)
• ⅓ c. sugar
• 1 egg
• 1 tsp. peppermint extract
• 1 cup white chocolate chips
• ½ c. crushed candy canes (divided)
• Candy Cane Frosting:
• ½ c. butter, room temperature
• 3½ c. powdered sugar
• dash salt
• 3-4 T. milk
• 1 tsp. peppermint extract

Directions

• Line cupcake pans with liners.
• Make cake as directed on box with the addition of peppermint extract. Fill cupcake liners with cake batter as directed on box. Set aside. Dont bake yet!
• Beat cream cheese until smooth. Add sugar, egg, and 1 tsp peppermint extract. Stir in chocolate chips and ¼ c. candy canes.
• Drop cream cheese mixture over cupcakes. Each cupcake will get approximately 1 Tablespoon.
• Bake cupcakes as directed. Cool.
• FROSTING:
• Mix butter, powdered sugar, salt, peppermint extract,and 2 T milk together. Add more milk as needed to adjust consistency of frosting.
• Ice cupcakes.
• Put remaining crushed candy canes on a plate. Roll edges of cupcakes in candy canes.
• NOTE:
• After a few hours candy canes will start to melt on the icing. They still taste amazing but arent as pretty as when they are first decorated. You can always make the cupcakes ahead of time then frost and roll in candy canes a little bit before serving.