Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting

Vanilla Cupcakes with Caramel Frosting and Peppermint Crisp Chocolate

5 from 1 vote

Peppermint Crisp Cupcakes with Caramel Cream Cheese Frosting

This is a real South African treat! Fluffy vanilla cupcakes swirled with a decadent caramel cream cheese frosting and decorated with crushed peppermint crisp chocolate.

Prep Time1

Cook Time15

Course: Cupcakes

Cuisine: South African

Servings: cupcakes

Calories: 347kcal

Author: Cat Spiller

Equipment

2x 12-hole cupcake trays

Ingredients

Vanilla Cupcakes

115 g sunflower oil
250 g sugar
3 eggs
290 g self-raising flour
¼ teaspoon salt
270 g milk
1 teaspoon vanilla extract

Caramel Cream Cheese Frosting

600 g icing sugar
100 g unsalted butter
250 g cream cheese
½ cup Nestlé Caramel Treat
2 bars Nestlé Peppermint Crisp

Instructions

Vanilla Cupcakes

Preheat the oven to 170°C and line two 12-hole cupcake pans with cupcake papers
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.
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.
Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds full.
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.

Caramel Cream Cheese Frosting

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.
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.
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.
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. Serve and enjoy!

Notes

To avoid a lumpy cream cheese frosting, ensure the butter and cream cheese are at room temperature.

Nutrition