Candy Cane Cupcakes with Fluffy Frosting Christmas Magic

Instructions:

1. Crush the candy canes into small pieces using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
7. Fill each cupcake liner halfway with batter. Sprinkle a small amount of crushed candy canes on top of the batter in each liner. Then fill with the rest of the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
10. In a large bowl, beat the softened butter until smooth and creamy.
11. Gradually add the sifted powdered sugar, one cup at a time, alternating with the milk. Beat until light and fluffy.
12. Stir in the peppermint extract and salt.
13. Once the cupcakes are completely cool, frost them with the peppermint buttercream. Garnish with additional crushed candy canes, if desired.