1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl whisk together flour, baking powder, and salt.

3. In another bowl beat butter and sugar until pale and creamy.

4. Add eggs one at a time, then vanilla and peppermint extracts.

5. Alternate adding flour mixture with milk and sour cream, mixing until just combined.

6. Fold in crushed peppermint candies.

7. Fill liners two-thirds full and bake 18–20 minutes until a toothpick comes out clean.

8. Cool cupcakes in pan 5 minutes, then transfer to a wire rack.

9. Beat cream cheese and butter until smooth, then gradually add powdered sugar.

10. Mix in vanilla and peppermint extracts, adding food coloring if desired.

11. Pipe or spread frosting on cooled cupcakes and garnish with crushed peppermint.