Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.

Pipe the peppermint frosting onto the cooled cupcakes. Sprinkle crushed candy canes over the frosting and top with a mini candy cane for decoration.