Ingredients
Instructions
- Place the candy canes in a food processor or blender and grind to a fine powder.
- Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
- Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
- Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
- Once cupcakes are removed from oven cool them completely.
- While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
- Frost cooled cupcakes and enjoy, or store in an airtight container.