These charming, cheery North Pole Cupcakes are probably the first thing Santa eats to restore his energy after a long Christmas Eve. A fancy, flavorful cupcake supports a giant, snowy drift of peppermint frosting with a cute little sign directing everyone to the place where all the magic happens!
Course Dessert
Cuisine American
Keyword North Pole Cupcakes
Prep Time 1 minuteminute
Cook Time 22 minutesminutes
Total Time 23 minutesminutes
Servings 12Cupcakes
Calories 592kcal
Author Kathleen
Ingredients
Cakes:
1CupAll-Purpose Flour
1TeaspoonBaking Powder
1/4TeaspoonPlus 1/8 Teaspoon Baking Soda
1TeaspoonGround Cinnamon
1/4TeaspoonPlus 1/8 Teaspoon Salt
1/2CupSugar
1/4CupUnsalted Butterat Room Temperature
1Large Eggat Room Temperature
Frosting:
1CupUnsalted ButterSoftened
3CupsPowdered Sugar
5TablespoonsHeavy Whipping Cream
1Teaspoon Peppermint Extract
3-5Drops Red Food Coloring
1CupCrushed Peppermint Candy Canes
1Piping Bag Fitted with a Large Star Tip
Royal Icing:
3Egg Whites
2CupsPowder Sugar
1TeaspoonVanilla Extract
1/2TeaspoonCream Of Tartar
1Piping Bag fitted with a #2 Tip
Decorations:
12Cinnamon Candy Cane Sticks
12Green M&Ms
1Container Chocolate FondantSold at Craft Stores
1CupPowdered Sugar
Instructions
Make the Cupcakes:
Preheat oven to 350 degrees and line cupcake pan with liners.
Mix flour, baking powder, soda, cinnamon, and salt in a bowl and set aside.
In the bowl of a standing mixer beat sugar and butter until creamed. Add egg and mix until fully incorporated. Add vanilla extract, salt, baking soda, and baking powder and mix in. mix the heavy cream into the wet mixture
Beginning and ending with the flour mixture, alternate adding the flour mixture and sour cream.
Spoon batter into prepared pans 1/2 full. Bake in the oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Cool completely on the wire rack.
Make the Frosting:
In the bowl of a standard mixer, combine unsalted butter, powdered sugar, heavy whipping cream and peppermint extract and mix on medium speed, until well combined (will be stiff).
Place the piping bag, fitted with large star tip, into an empty medium cup and fold the bag over the edges. (using as a stand to hold bag)
Place half of the frosting in a separate bowl. Add food coloring and mix until evenly combined.
Using a rubber spatula, scoop some red frosting onto one side of the piping bag, then add white frosting to the other side.
Pipe frosting onto the completely cooled cupcakes, then sprinkle the tops with the crushed candy cane pieces.
Make the Royal Icing:
Combine all ingredients in the bowl of a standing mixer and mix on medium speed until stiff peaks form.
Spoon Royal Icing into the piping bag fitted with #2 Tip.
Final Assembly/Decorations:
Pipe a small dollop of royal icing onto the top of the candy cane sticks and place a green M&M on top. Set aside to dry.
Sprinkle some powdered sugar onto a cutting board and knead the fondant until soft and easy to work with.
Roll out the fondant to ¼-inch thick.
Using a pizza cutter or knife, cut 12 rectangles about 3” x 1 ½”.
Using the royal icing, write “North Pole” onto the rectangles and pipe some snow around the edges. Let the signs dry for about 3 hours on the cutting board.
Once the rectangles are dry, carefully flip them over and add a small dot of royal icing to glue these to the candy cane poles, holding for about 15 seconds to set. Repeat with remaining rectangles.