Name: Candy Cane Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15.25-oz.) box white cake mix, plus ingredients called for on box; Red gel food coloring, as needed; 1 1/2 cups (3 sticks) unsalted butter, softened; 1/2 teaspoon kosher salt; 3 cups (345 g) confectioners’ sugar; 2 tablespoons heavy cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract; Mini candy canes or white and red coarse peppermint sugar, for serving; A piping bag with a 1/2″ plain round tip; Small brush or long skewer for painting food coloring inside piping bag

Ingredients

1 (15.25-oz.) box white cake mix, plus ingredients called for on box

Red gel food coloring

1 1/2 cups (3 sticks) unsalted butter, softened

1/2 tsp kosher salt

3 cups (345 g) confectioners’ sugar

2 tbsp heavy cream

1 tsp pure vanilla extract

1/2 tsp peppermint extract

Mini candy canes or white and red coarse peppermint sugar, for serving

A piping bag and a 1/2″ plain round tip

Instructions

Step 1: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F. Line 18 cups in two 12-cup muffin tins with baking liners. Prepare the cake mix according to package directions in a large bowl.

Step 2: Transfer half of the batter to a medium bowl and slowly stir in red gel food coloring until the desired red shade is reached. Using a small cookie scoop or spoon, fill liners with alternating colors of batter until about halfway full (3 to 4 tablespoons each).

Step 3: Bake the cupcakes, rotating the tins between racks halfway through, until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cupcakes cool completely.

Step 4: While cupcakes bake, beat the softened butter and salt in a large bowl on medium speed until creamy, about 2 minutes. Gradually add the confectioners’ sugar in two batches, beating well after each addition.

Step 5: Add the heavy cream, vanilla extract, and peppermint extract, then beat on medium-high until the frosting is light, fluffy, and smooth, about 2 minutes.

Step 6: Fit a piping bag with a 1/2″ plain round tip. Using a small brush or skewer, paint two lines of red food coloring inside the bag for a festive effect.

Step 7: Transfer the frosting into the piping bag and pipe generous swirls over the cooled cupcakes. Garnish each with a mini candy cane or sprinkle with coarse peppermint sugar.

Tips & Variations

For a stronger peppermint flavor, add a bit more peppermint extract, but be careful not to overpower the frosting.

If you prefer natural coloring, try using beet juice or powdered freeze-dried raspberries instead of gel food coloring.

Mini crushed candy canes can be mixed into the frosting for added texture and flavor.

To make cupcakes even more festive, add a few drops of food coloring to the frosting or dust them with edible glitter.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for up to 5 days; let them come to room temperature before serving. Frosting is best enjoyed fresh but can be gently re-whipped after refrigeration. Avoid freezing decorated cupcakes to preserve texture and appearance.

FAQs

Can I make these cupcakes without a boxed cake mix?

Yes, you can substitute with your favorite white cake recipe. Just divide the batter and add red food coloring to half before layering in the liners as directed.

How can I prevent the frosting from melting?

Keep the cupcakes in a cool environment and avoid direct sunlight. Using unsalted butter at room temperature, not softened too much, helps maintain the frosting’s structure.