Peppermint Twist Cupcakes

Peppermint Twist Cupcakes

Your holiday party planning just got easier, thanks to these marvelous minty treats!

Prep Time



Total Time






2 3/4
cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
cup shortening
1 2/3
cups granulated sugar
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk
teaspoon peppermint extract
Red paste food color
Peppermint Frosting
cups powdered sugar
cup butter or margarine, softened
teaspoon peppermint extract
to 8 tablespoons milk
Red liquid food color
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
  3. Spoon 1 1/2 cups cake batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food color to make red batter.
  4. In each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then another 1 tablespoon white batter. With table knife, draw an “S” in batter of each muffin cup to swirl batter.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Spread scant 2 tablespoons frosting on each cupcake. With tiny paintbrush, “paint” liquid food color in swirl pattern on frosting on each cupcake.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For an easy decoration, sprinkle tops of cupcakes with crushed peppermint candies.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 310
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1 1/2g),
  • Cholesterol 10mg;
  • Sodium 160mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 0g,
    • Sugars 39g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.