Vanilla Snowflake Cupcakes Scream Winter Refreshment

A monkey on a cupcake

For 150 calories or less, you can enjoy one regular-size pattie or three of the miniatures. That is the real star of these Vanilla Snowflake Cupcakes, the refreshing cool hit of mint that tops these gems after we make them pretty.

– 1 box of French vanilla cake mix – 3 large eggs room temp – 1/2 C of unsalted sweet cream butter, softened – 1 C whole milk – 1 C Blue Jimmie Sprinkles

INGREDIENTS:

Directions: Preheat the oven to 350 and prepare your pan. In a medium bowl, beat the cake mix, eggs, butter, and milk until they are smooth and combined. Be careful to not over mix as you create air tunnels in the final baked product.

Now, fold in the sprinkles. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow to cool before frosting.

Vanilla Frosting Ingredients:  – 1 1/2 C unsalted sweet cream butter, softened – 4 1/2 C powdered sugar – 5-7 tbsp. heavy whipping cream – 2 tsp. Pure vanilla extract – 1 large piping bag with large star tip – 2 containers of Wilton Christmas wonderland sprinkles (Found at Michaels Craft Stores) – 24 unwrapped York Peppermint patties – 1 tube of white frosting with a number 2 tip

Place the York Peppermint Patties onto a cookie sheet. Pipe a snowflake onto the center of the peppermint patties. Allow to dry.  Then make the frosting

DECORATING DIRECTIONS:  Using the piping bag, pipe a thick wall of frosting around the edge of the cupcakes. Coat the frosting in the Christmas sprinkles but dipping them into the bowl of sprinkles. Pipe a dollop of frosting into the middle of the sprinkle coated frosting. Carefully place the decorated York Peppermint Pattie in the frosting dollop.

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