Peppermint Cheesecake Cupcakes

Have I ever told you guys I am not a fan of baking the same thing twice? I know it’s kinda silly because most people crave something they have baked and loved and want to make it again…but me, I’m always wanting to try something new! With all the combos out there…there’s only so many baking spots in life to fill! Which kind of creates a problem because of course friends and family have their favs and ask me to make more all the time. Like for instance my daughter has now asked me to bake the same cupcakes for her birthday next week as I have baked the last two years (and many more times then that). Le sigh. Then this week I needed to fulfill my promise for some cherry cheesecake cupcakes to a friend. Don’t get me wrong, I LOVE my cherry cheesecake cupcakes (one of my top fav) but I wanted to create something new. And as I was standing in the grocery aisle buying the main ingredient 10PM at night (yea, I forgot it)…it hit me! I could make peppermint cheesecake cupcakes! Why haven’t I already tried this? I love peppermint, and I love cheesecake…it’s Chrismtas time, let’s do this!

And the outcome lived up to it’s excitement. These guys have topped my current favorites list and I’m pretty sure you’re going to love them too!

MAKES 24-30 CUPCAKES

PEPPERMINT CHEESECAKE CUPCAKES
1 box white cake mix
4 Tbsp. instant cheesecake pudding
4 large egg whites
½ cup sour cream
1¼ cup milk
¼ cup melted butter (slightly cooled)
1 Cup Andes Peppermint Baking Chips

PEPPERMINT CHEESECAKE FROSTING
4 Tbsp. instant cheesecake pudding
1 cup unsalted butter
1 (8-oz.) pkg. cream cheese
1 tsp. vanilla extract
1 Tbsp. peppermint Extract
6 cups powdered sugar
4–6 Tbsp. milk

TOPPINGS
¼ cup graham cracker crumbs
1/2 Cup Andes Peppermint Baking Chips

1. Preheat oven to 350 degrees. Line two 12-cup cupcake pans with cupcake liners and set aside.

2. In a medium mixing bowl, sift together cake mix and pudding and set aside. In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, beat together egg whites, sour cream, and milk at low speed. Add dry ingredients and beat until just combined. Beat in melted butter until just combined. Once all ingredients are incorporated, scrape the sides and bottom of the bowl and turn mixer up to medium and beat once more for 15–20 seconds. Do not overbeat. Fold in peppermint baking chips.

3. Spoon three tablespoons of batter into each cupcake liner and bake on middle oven rack for 16–18 minutes, baking up to 24 cupcakes side by side at a time. (For best results, bake cupcakes one pan at a time.) Once a toothpick comes out clean, remove from oven and allow cupcakes to rest in pan for 2–4 minutes before removing and transferring to a cooling rack. Prepare pan and repeat this step with any remaining batter.

4. While cupcakes are cooling, prepare frosting. Whisk together instant cheesecake pudding and four tablespoons of milk in a small bowl and set aside. In the bowl of a stand mixer (or large mixing bowl) using the paddle attachment, cream butter at medium speed until soft and smooth. Add cream cheese and extracts and beat until combined. Slowly add in powdered sugar, beating slightly between each addition. Add pudding mix and then add milk one tablespoon at a time, beating in between additions until desired consistency. Turn mixer up to medium-high and beat for 1–2 minutes.

5. Once cupcakes have completely cooled, frost cupcakes with cheesecake frosting and a large circle tip. Sprinkle tops with graham cracker crumbs and peppermint chips. Store in an airtight container in the fridge until ready to be served.