Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking

1/2 cup butter, room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon peppermint extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup International Delight peppermint coffee creamer

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1-2 drops peppermint extract

2-4 tablespoons International Delight peppermint coffee creamer

• Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
• Set aside.
• Beat together the butter and granulated sugar until light and fluffy 
• Stir in the peppermint extract and the 2 eggs, beating well after each addition.
• Alternately, stir in the flour and baking powder with the peppermint creamer. 
• Stir until just combined.
• Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
• When the cupcakes are cooled, make the frosting.
• Beat the butter until light and fluffy 
• Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, beat well
• If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
• Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes.