Pink peppermint swirl cupcakes

Yummy cupcakes to eat or share with the neighbors.

PINK PEPPERMINT SWIRL CUPCAKES

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand)
1 cup water
2 t. peppermint extract

1 C. crushed peppermint candy canes (divided)

a touch of red gel food coloring

Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.

VANILLA BEAN FROSTING
1/2 C. butter softened (1 stick)
1 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla bean paste**

**(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste)
In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency.
it!