Peppermint Stick Cupcakes

Preheat oven to 350ºF.

Whisk together the flour, baking powder, and salt; set aside.

Cream butter with mixer until light and fluffy; slowly add sugar. Add egg and egg whites until blended. Add half the flour mixture; mix until just blended. Add the milk and the extracts, mix until just blended. Slowly add remaining flour mixture.

Pour evenly into a paper-lined muffin tin. Bake for approximately 25 minutes. Transfer to a wire rack and let cupcakes cool before icing.

To make icing, beat marshmallow creme, whipped topping, and peppermint extract together at high speed with an electric mixer for 1 to 2 minutes or until glossy and stiff peaks form.