Delicious Candy Cane Cupcakes are the ultimate festive treat—soft, fluffy cupcakes topped with creamy peppermint frosting and finished with a sprinkle of crushed candy canes. They’re sweet, minty, and full of holiday cheer. I love making these in December when I want something playful, pretty, and packed with seasonal flavor.
Why You’ll Love This Recipe
I love this recipe because it’s fun to make and even more fun to share. The peppermint flavor gives these cupcakes a cool, refreshing twist, while the crushed candy canes on top add crunch and sparkle. Whether I’m baking for a holiday party, cookie exchange, or just because, these cupcakes always look beautiful and taste even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Eggs
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Vanilla extract
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Peppermint extract
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Milk
For the frosting:
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Unsalted butter (softened)
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Powdered sugar
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Heavy cream or milk
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Peppermint extract
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Crushed candy canes (for topping)
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Optional: red food coloring or gel for a swirl effect
Directions
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I preheat the oven to 350°F and line a cupcake pan with paper liners.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy, then add the eggs, one at a time, followed by the vanilla and peppermint extracts.
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I alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.
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I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
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I let the cupcakes cool completely before frosting.
To make the frosting:
7. I beat the butter until creamy, then gradually add the powdered sugar and peppermint extract.
8. I add a splash of cream and continue beating until light and fluffy.
9. I optionally swirl in red food coloring to create a candy cane effect when piping.
10. I frost the cupcakes and top each one with crushed candy canes for a festive finish.
Servings and timing
This recipe makes 12 standard cupcakes. It takes about 20 minutes to prep, 20 minutes to bake, and another 15 minutes to cool and decorate—around 55 minutes total.
Variations
Sometimes I make a chocolate version by adding cocoa powder to the batter or using chocolate cupcakes with peppermint frosting. I’ve also mixed crushed candy canes into the batter for extra minty crunch. For a more dramatic effect, I pipe two-tone red and white frosting using a dual-color piping bag or by painting the inside of the piping bag with red gel food coloring.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. If chilled, I let them sit at room temperature for 20–30 minutes before serving. I don’t reheat them—these are best enjoyed cool or at room temp.
FAQs
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is much stronger than extract, so I only use a drop or two to avoid overpowering the flavor.
How do I keep the candy canes from melting?
I add the crushed candy canes just before serving to keep them crisp. If added too early, they can melt into the frosting.
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day ahead and frost them the next day. I store the unfrosted cupcakes in an airtight container overnight.
What if I don’t have red food coloring?
That’s totally fine—the cupcakes still taste amazing with plain white peppermint frosting. The crushed candy canes on top give plenty of festive color.
Can I make these into mini cupcakes?
Yes, I use a mini muffin pan and bake them for 10–12 minutes. They’re perfect for parties or holiday trays.
Conclusion
Delicious Candy Cane Cupcakes are festive, fun, and full of peppermint flavor—the perfect sweet treat for the holiday season. I love how easy they are to make, how beautiful they look, and how much everyone enjoys them. Whether I’m baking with kids, gifting a batch, or adding them to a dessert table, these cupcakes always bring a little extra holiday magic.
Print
Delicious Candy Cane Cupcakes
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: approx. 50–55 minutes (including cooling & decorating)
- Yield: 12 standard cupcakes
- Category: Dessert
- Method: Baking & Decorating
- Cuisine: American / Holiday Baking
- Diet: Vegetarian
Description
Candy Cane Cupcakes are festive, soft vanilla cupcakes topped with peppermint‑flavored frosting and sprinkled with crushed candy canes for a sweet, minty holiday treat. They’re perfect for parties, dessert trays, or cozy winter baking sessions.
Ingredients
- 1 ½ cups all‑purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ teaspoon peppermint extract (or to taste)
- For the frosting:
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar
- 1–2 tablespoons heavy cream or milk (to adjust texture)
- ½ teaspoon peppermint extract (or to taste)
- Optional: a few drops red food coloring or gel for candy‑cane swirl effect
- Crushed candy canes or peppermint candies (for topping)
Instructions
- Preheat oven to 350 °F (175 °C). Line a 12‑cup cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients—mix just until combined.
- Divide batter among cupcake liners, filling each about two‑thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- To make frosting: beat softened butter until creamy. Gradually add powdered sugar and peppermint extract. Add a splash of cream or milk and beat until light and fluffy. Add red food coloring if you want a candy‑cane swirl effect.
- Frost cooled cupcakes using a piping bag or spatula, then sprinkle with crushed candy canes or peppermint candies.
- Optionally, for a more decorative look, pipe two-tone red and white frosting by placing plain white frosting and red‑tinted frosting side by side in the same piping bag.
Notes
- You can make a chocolate version by adding 2–3 tablespoons of unsweetened cocoa powder to the batter — tastes great with peppermint frosting.
- If peppermint extract is too strong, reduce to ¼ teaspoon and taste — it’s easy to overdo it.
- For best texture, add crushed candy canes just before serving — if you add them too early, they may melt into the frosting.
- Mini cupcakes work too — use a mini muffin tin and bake for about 10–12 minutes. Perfect for holiday trays or parties.
- Store unfrosted cupcakes at room temperature for 1–2 days; frosted cupcakes in an airtight container (fridge ✔️) for up to 4 days. Let come to room temperature before serving if chilled.
Nutrition
- Serving Size: 1 cupcake
- Calories: approx. 300
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
