Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting Recipe

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs 1 at a time beating well after each addition. Mix peppermint extract almond extract and food coloring into creamed butter mixture.

Whisk flour baking powder and salt together in a separate bowl. Mix flour mixture alternating with 3/4 cup milk into creamed butter mixture ending with flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the middle comes out clean 15 to 20 minutes.

Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each melting 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.

Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar 1 to 2 tablespoons at a time to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.