Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting

These Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting turn the beloved South African peppermint crisp tart into a cupcake! This recipe makes fluffy vanilla cupcakes topped with caramel frosting and chopped peppermint crisp chocolate.

If you love South African Desserts, you can't miss this Classic Malva Pudding Recipe or this Traditional Milktart Recipe.

Key Ingredients

• Caramel treat - Nestle caramel treat is a tinned dulce de leche. If you are unable to find it on shelves, make your own by boiling a tin of condensed milk
• Peppermint crisp bars- There is no real alternative for this chocolate bar! But if you can't find it, then look for milk chocolate with a peppermint-flavored center, like a mint Aero or Cadbury Mint Crisp. Don't choose peppermint chocolate with a running center.

See the recipe card for full information on ingredients and quantities.

Variations

This peppermint crisp cupcake recipe with caramel cream cheese frosting uses the most delicious Vanilla Cupcake Recipe with Oil and can be turned into hundreds of variations using my easy Homemade Buttercream Frostings. I would try making these cupcakes with this Homemade Salted Caramel Cream Cheese Frosting if you can't find Nestle caramel treat. And for the chocolate lovers, I'd use this Chocolate Fudge Frosting with Melted Chocolate.

How to Make Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting

How to Make Vanilla Cupcakes for Peppermint Crisp Cupcake Recipe

1. Step 1: Preheat the oven to 170°C (340°F) and line two 12-hole cupcake pans with 24 cupcake liners. Add the oil, eggs, and sugar to a bowl fitted with a stand mixer and whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.

2. Step 2: Sift the salt and flour together, then add the flour mixture to the egg-and-sugar mixture. Beat at low speed until just combined. Mix the milk and vanilla extract in a jug, then slowly pour it into the cupcake batter while the mixer runs on low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

3. Step 3: Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds full.

4. Step 4: Bake in a preheated oven for 15 to 20 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then cool completely on a cooling rack.

How to Make Caramel Cream Cheese Frosting

1. Step 1: Add the icing sugar and butter to a bowl fitted with a stand mixer and a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.

2. Step 2: Add the cubed cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.

3. Step 3: Add the caramel and mix to combine. Scrape down the sides of the bowl with a rubber spatula and beat at medium-high speed for 3 more minutes, or until the frosting is light and fluffy.

4. Step 4: Add the frosting to a piping bag fitted with your chosen nozzle. Pipe swirls of caramel frosting onto each cupcake and decorate with chopped peppermint crisp.

Storage

Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day that they are baked. If you don't have time to decorate the cupcakes the same day you bake them, store them in an airtight container or cover the cupcake trays with plastic wrap until the next day.

For any leftover frosted cupcakes, store them in an airtight container at room temperature, out of direct sunlight, for up to 4 days. 

Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting FAQs

More Easy Chocolate and Caramel Baking Recipes

If, like me, you can't get enough of the trusted peppermint crisp and caramel combo, try this easy South African Peppermint Crisp and Caramel Trifle or this No-Bake Frozen Peppermint Crisp and Caramel Tart.