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Candy Cane Cupcakes

Delightful cupcakes that capture the spirit of the holiday season with rich flavors and festive crunch of candy canes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour soft and airy, providing the perfect base for our cupcakes.
  • 1 tsp baking powder for that marvelous rise.
  • 0.5 tsp baking soda to enhance the texture and help with the rise.
  • 0.5 cups unsalted butter, softened a rich, creamy foundation.
  • 1 cups granulated sugar for necessary sweetness.
  • 2 large eggs for binding and moisture.
  • 1 tsp vanilla extract for warm flavor.
  • 0.5 cups milk to ensure moist cupcakes.
  • 0.5 cups crushed candy canes adds a refreshing crunch.
For the Frosting
  • 1 cups unsalted butter, softened for rich and spreadable frosting.
  • 4 cups powdered sugar for sweetness and fluffiness.
  • 2 tsp vanilla extract continuing the delightful flavor.
  • 2-3 tbsp heavy cream for perfect frosting consistency.
  • 0.5 cups crushed candy canes for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, and baking soda, then set aside.
  3. In a larger bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, mixing until smooth.
  6. Gently fold in the crushed candy canes.
  7. Spoon the batter into the lined muffin tin, filling each about 2/3 full and bake for 18-20 minutes.
Frosting
  1. Beat the butter until creamy, then gradually mix in the powdered sugar until well combined.
  2. Add the vanilla extract and enough heavy cream to achieve a smooth consistency, folding in remaining crushed candy canes.
  3. Frost each cupcake generously and top with more crushed candy canes.

Notes

For more festive flavor, experiment with peppermint extract. Store cupcakes in an airtight container for up to three days at room temperature or refrigerate for a week. Freeze for up to three months without frosting.