• To make the cupcakes, combine Flourish Flour, baking powder and salt in a medium bowl and set aside.
  
• Beat butter and sugar on medium until light and fluffy.
• Add in the eggs one at a time and beat.
• Next, add in the vanilla extract. 
• In a liquid measuring cup combine the buttermilk and oil. 
• Turn the mixer to low and slowly add in the flour mixture, alternating with the liquids. 
• Mix just until combined. 
  
• Scoop the batter into a lined cupcake tin, filling them 3/4 of the way full. 
  
• Bake in a preheated 350-degree oven for 15 minutes - more or less depending on true oven temperature, location, and altitude.
• Let the cupcakes cool on a cooling rack. 
  

Peppermint Buttercream

• To make the frosting, beat the butter and sugar on high until light and fluffy. 
• Add in the peppermint extract and milk and continue to beat until you get a perfect buttercream consistency. 
• Add more milk if you need a smoother or creamier texture. 
• To make the red stripe, take a paintbrush and paint a line inside of a piping bag. It doesn’t have to be perfect, nor does it even have to fully stick to the bag (although gel coloring works best) then carefully fill the piping bag with frosting.
• Cut a hole on the bottom of the bag and pipe on the buttercream frosting.
• Add crushed candy canes over the top of the cupcakes and enjoy!