Go Back

Candy Cane Cupcakes

Delightful holiday cupcakes infused with peppermint and topped with fluffy frosting and crushed candy canes, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Provides the base, creating a soft and tender crumb.
  • 1.5 teaspoons baking powder Essential for that perfect rise, making your cupcakes light and airy.
  • 0.5 teaspoon salt Balances out the sweetness.
  • 0.5 cups unsalted butter, softened Gives the cupcakes richness and moisture.
  • 1 cup granulated sugar Sweetens and enhances the flavor.
  • 1 teaspoon vanilla extract Adds depth to the flavor profile.
  • 0.5 teaspoon peppermint extract Infuses the essence of the season into each cupcake.
  • 0.5 cups whole milk Ensures the batter remains creamy and smooth.
  • 0.25 cups finely crushed candy canes Adds a delightful crunch and festive flavor.
Frosting
  • 1 cup unsalted butter, softened Acts as the creamy base for your luscious frosting.
  • 4 cups powdered sugar Makes the frosting sweet and fluffy.
  • 2-3 tablespoons heavy cream or milk Adjusts the consistency of your frosting.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 0.5 teaspoon peppermint extract Complements the candy essence in the cupcakes.
  • 0.25 cups crushed candy canes For garnish and additional flavor.
  • pinch salt Balances the sweetness of the frosting.
Garnish
  • Mini candy canes or crushed candy canes Perfect for an adorable, seasonal finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with festive cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt, ensuring all dry ingredients are well combined.
  3. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla and peppermint extracts.
  5. Gradually mix in the dry ingredients, alternating with the whole milk, and gently fold in the finely crushed candy canes.
Baking
  1. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool completely in the pan.
Frosting
  1. Beat the softened butter until fluffy and creamy.
  2. Gradually add the powdered sugar, mixing until smooth.
  3. Pour in the heavy cream (or milk), vanilla extract, and peppermint extract, and beat until fluffy and well-combined.
  4. Gently fold in the crushed candy canes.
Assembly
  1. Once the cupcakes are completely cooled, generously frost them using a piping bag or spatula.
  2. Finish off with extra crushed candy canes or mini candy canes on top.
  3. Serve and enjoy!

Notes

Use room temperature ingredients for better mixing. Don’t overmix, and customize the frosting with food coloring for a festive twist.