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
