When it comes to holiday treats, Candy Cane Cupcakes are an irresistible mix of whimsy and tradition. These festive cupcakes combine a soft, minty cake base with a creamy peppermint frosting, all topped with a sprinkle of crushed candy canes for that signature holiday crunch. They’re as delightful to look at as they are to eat, making them the perfect addition to your holiday dessert table.
The first time I made these cupcakes, the combination of buttery vanilla and refreshing peppermint felt like a winter wonderland in every bite. The crunch of the candy canes on top added just the right festive touch, making them an instant favorite with my family.
What I love most about this recipe is how fun it is to make. It’s perfect for baking with kids, decorating together, and sharing a little holiday magic with every bite. Let’s get started on these Candy Cane Cupcakes!
Recipe Resume: (In Todd Wilbur’s Style)
Candy Cane Cupcakes combine a fluffy vanilla cupcake base with a creamy peppermint frosting, topped with crushed candy canes for a festive and delicious holiday treat. Perfect for gifting, parties, or any time you want a little extra holiday cheer!
An Exciting Story
The first time I brought Candy Cane Cupcakes to a holiday party, they disappeared within minutes. My husband loved the cool peppermint frosting, and the kids couldn’t get enough of the candy cane crunch. Now, they’re a holiday baking tradition in our home, and I love how they make the season feel even more magical.
Why These Candy Cane Cupcakes?
- Festive and Fun: Perfect for the holidays with a touch of peppermint cheer.
- Crowd-Pleaser: Loved by kids and adults alike.
- Customizable: Add extra decorations or switch up the flavors.
- Perfect for Gifting: A beautiful homemade treat to share with friends and family.
- Easy to Make: No advanced baking skills required!
What You Need for Candy Cane Cupcakes
- For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¾ cup whole milk
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp peppermint extract
- Red food coloring (optional, for a swirl effect)
- For the Topping:
- Crushed candy canes
- Optional: Whole mini candy canes
How to Make Candy Cane Cupcakes
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the Wet Ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well. Add the heavy cream and peppermint extract, beating until the frosting is fluffy.
- For a candy cane swirl effect, use a toothpick to streak the inside of a piping bag with red food coloring before adding the frosting. Pipe the frosting onto the cooled cupcakes.
- Decorate:
- Sprinkle crushed candy canes over the frosting and top with a whole mini candy cane if desired
Tips for Candy Cane Cupcakes
- Don’t Overbake: Keep an eye on the cupcakes to ensure they stay moist and fluffy.
- Use Fresh Candy Canes: Freshly crushed candy canes have the best flavor and texture for topping.
Substitutions and Variations
- Chocolate Twist: Add 2 tbsp cocoa powder to the batter for a chocolate peppermint cupcake.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Dairy-Free: Substitute plant-based butter and milk for a dairy-free option.
Make a Healthier Version
- Use whole wheat pastry flour for added fiber.
- Reduce the sugar in the batter and frosting slightly for a less sweet treat.
- Use natural food coloring or skip the coloring altogether.
Closing for Candy Cane Cupcakes:
And there you have it—Candy Cane Cupcakes, a holiday treat that’s as beautiful as it is delicious. Perfect for gifting, sharing, or simply enjoying with a cup of cocoa, these cupcakes are sure to bring joy to your holiday season. Let us know how yours turn out, and don’t forget to explore more of our festive dessert recipes!
Frequently Asked Questions for Candy Cane Cupcakes
- Can I make these ahead of time?
Yes, bake the cupcakes and prepare the frosting up to 2 days in advance. Assemble just before serving. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve. - What if I don’t have peppermint extract?
Use crushed candy canes or peppermint oil instead for flavor. - What pairs well with these cupcakes?
Serve with hot cocoa, peppermint lattes, or a scoop of vanilla ice cream. - Can I make mini cupcakes?
Yes, adjust the baking time to 10-12 minutes for mini cupcakes. - How do I crush candy canes easily?
Place them in a resealable plastic bag and crush with a rolling pin or mallet. - What’s a fun serving idea?
Arrange the cupcakes on a holiday platter with additional candy canes and sprigs of fresh mint. - Can I use store-bought frosting?
Yes, but adding a drop of peppermint extract will enhance the flavor. - How do I prevent the candy canes from melting?
Add the crushed candy canes just before serving to keep them crisp and fresh. - Can I make these vegan?
Use plant-based butter, milk, and egg substitutes to adapt the recipe. - What’s a fun decorating tip?
Create small “candy cane hearts” by arranging two candy cane halves in a heart shape on top of each cupcake!
Candy Cane Cupcakes
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cupcakes:
1 1 ¾ cups all-purpose flour
1 1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
½ tsp peppermint extract
¾ cup whole milk
- For the Frosting:
1 cup 1 unsalted butter, softened
4 cups 4 powdered sugar
2 2 -3 tbsp heavy cream or milk
1 tsp 1 peppermint extract
Red food coloring (optional, for a swirl effect)
- For the Topping:
Crushed candy canes
Optional: Whole mini candy canes
Directions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the Wet Ingredients:
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well. Add the heavy cream and peppermint extract, beating until the frosting is fluffy.
- For a candy cane swirl effect, use a toothpick to streak the inside of a piping bag with red food coloring before adding the frosting. Pipe the frosting onto the cooled cupcakes.
- Decorate:
- Sprinkle crushed candy canes over the frosting and top with a whole mini candy cane if desired
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