Candy Cane Cupcakes Recipe
These festive Candy Cane Cupcakes combine classic white cake with peppermint-flavored buttercream frosting, decorated with mini candy canes for a perfect holiday treat. The cupcakes feature a visually appealing swirl of red and white batter for a colorful presentation, topped with a creamy, minty frosting that balances sweetness with a refreshing peppermint kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 (15.25-oz.) box white cake mix, plus ingredients called for on box
- Red gel food coloring, as needed
Frosting
- 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
Toppings
- Mini candy canes or white and red coarse peppermint sugar, for serving
Tools
- A piping bag with a 1/2″ plain round tip
- Small brush or long skewer for painting food coloring inside piping bag
Instructions
- Prepare Oven and Muffin Tins: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line 18 cups of two standard 12-cup muffin tins with baking liners to prevent sticking.
- Make Cake Batter: In a large bowl, prepare the white cake mix according to package directions. Transfer half of the batter into a separate medium bowl, gently stirring in red gel food coloring until the desired red shade is achieved, creating two distinct colored batters.
- Fill Cupcake Liners: Using a small cookie scoop or spoon, fill the liners alternatively with the white and red batters, about 3 to 4 tablespoons in each, until they are halfway full. This layering creates a colorful candy cane effect after baking.
- Bake Cupcakes: Place the tins in the oven and bake for 18 to 20 minutes, rotating the tins from top to bottom halfway through baking to ensure even cooking. The cupcakes are done when a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Prepare Peppermint Buttercream Frosting: In a large bowl, beat the softened butter and kosher salt together on medium speed until creamy, about 2 minutes. Gradually add the confectioners’ sugar in two batches, mixing well after each. Incorporate the heavy cream, vanilla, and peppermint extracts, then beat on medium-high speed for about 2 minutes until the frosting is light, fluffy, and smooth.
- Decorate Piping Bag: Fit a piping bag with a 1/2-inch plain round tip. Using a small brush or a long skewer, paint two lines of red food coloring inside the piping bag to mimic the candy cane stripes for added visual interest.
- Pipe Frosting and Garnish: Transfer the peppermint frosting into the prepared piping bag and pipe generous swirls atop each cooled cupcake. Finish by placing a mini candy cane or sprinkling red and white peppermint sugar on top for festive decoration.
Notes
- For best results, ensure cupcakes are completely cool before frosting to prevent melting.
- Red gel food coloring is preferred to maintain a vibrant color without altering batter consistency.
- Mini candy canes add a crunchy peppermint element but can be replaced with crushed peppermint candies for a different texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: Candy Cane Cupcakes, Peppermint Cupcakes, Holiday Cupcakes, Christmas Cupcakes, Festive Desserts
Find it online: https://thefoodrecipe.com/candy-cane-cupcakes-recipe/
