For the Cupcakes:

1. Preheat the oven to 35oºF. Line a 12-cup muffin or cupcake pan with cupcake liners.
2. In a large bowl, mix the dry ingredients and whisk until just combined. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high speed until soft. Scrape down the sides of the bowl as you go. Reduce speed to low, add the eggs, vanilla and milk, and beat until just combined.
4. Add the dry ingredients to the wet mixture, and mix on low until just incorporated.
5. Portion the batter into the cupcake liners, filling them 2/3 full to prevent overflows.
6. Bake for 20-25 minutes, until toothpick inserted in the center comes out mostly clean – crumbs are OK, but not batter. Allow to cool before frosting.

For the Peppermint Frosting:

1. In the bowl of a stand mixer with the paddle attachment, beat the butter, on medium, until soft. Add the sifted confectioners sugar. Reduce speed to low while adding the cream, 1 tablespoon at a time. I used 4 tablespoons.
2. Add the peppermint extract and beat on high for 2 minutes, until desired consistency.
3. Transfer to piping bag with a star tip, and pipe onto cooled cupcakes. Garnish with crushed peppermints or candy canes.