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Candy Cane Cupcakes
Candy cane cupcakes are festive red and white swirled treats featuring a moist cupcake topped with creamy peppermint frosting and crushed candy canes on top.
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Candy cane cupcakes are fun, festive, and perfect for the holidays! These candy cane cupcakes have plenty of peppermint crunch to add to your holiday treats. The fluffy vanilla cupcake is infused with peppermint, layered with white and red layers, and topped with creamy peppermint buttercream frosting and crushed candy canes. You will be filled with holiday spirit when you bite into one of these Christmas candy cane cupcakes.
Looking for more candy cane themed treats this holiday season? Candy Cane Fudge, Candy Cane Shortbread Cookies, and Candy Cane Pie are three more recipes for you to try.
Candy Cane Cupcakes Ingredients
You will need:
Cupcakes
- 1⅔ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup oil
- ¾ cup granulated sugar
- 3 large egg whites, room temperature
- 2 teaspoons peppermint extract
- ⅓ cup milk
- ¼ teaspoon red gel food coloring
Peppermint Buttercream
- 1 cup unsalted butter, softened
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon salt, optional
Optional Decorations
- Crushed candy canes, peppermints, and peppermint kisses
Substitutions and Additions
EGGS: You can use 2 whole eggs instead of 3 egg whites in this easy recipe. However, the batter will have a slight yellow tinge from the egg yolks.
BUTTER: You can use salted butter instead of unsalted butter for the buttercream. Just make sure to omit the added salt.
FROSTING: You can use any recipe for homemade peppermint buttercream frosting. You can also use store-bought frosting and add the extract for the peppermint flavor.
How to Make Candy Cane Cupcakes
STEP ONE: Preheat the oven to 350°F. Line a standard muffin pan with 12 cupcake wrappers. Set aside.
STEP TWO: Start by making the cupcake batter. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a whisk.
STEP THREE: In a separate large bowl, whisk the oil and sugar until the sugar is fluffy.
STEP FOUR: Add the egg whites and peppermint extract and whisk until combined, then pour in the milk and stir.
STEP FIVE: Carefully fold in the flour mixture until everything is just mixed. Some small lumps are fine.
PRO TIP: Be careful not to overmix the batter once the dry ingredients are added. This may affect how much the cupcakes rise in the oven.
STEP SIX: Pour about a third of the batter into a separate bowl. Add the red gel food coloring and stir until it is evenly mixed.
STEP SEVEN: Spoon a heaping tablespoon of the white batter into each cupcake wrapper. Then, spoon 2 teaspoons of red batter over the white batter, and top off with 1 more teaspoon of white batter on top.
STEP EIGHT: Bake the cupcakes for 13 to 15 minutes or until a toothpick inserted into the center cupcakes comes out clean. Place on a cooling rack to rest.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
STEP NINE: While the cupcakes are cooling, make the buttercream. Cream the butter in a large bowl with an electric hand mixer.
STEP TEN: Add the peppermint extract, and gradually mix in the powdered sugar until the buttercream is thick.
PRO TIP: Feel free to adjust the peppermint extract to your taste. Some extracts are stronger than others.
STEP ELEVEN: Pour in the 2 tablespoons of milk to make the buttercream more creamy, then add the salt, if desired, to balance out the sweetness.
STEP TWELVE: Transfer the buttercream to a piping bag with a large star tip, and pipe the frosting onto the cooled cupcakes. Decorate with peppermints, crushed candy canes, or peppermint kisses.
PRO TIP: Make sure the cupcakes are completely cooled off before adding the buttercream. If the cupcakes are still warm, the frosting will melt.
How to Serve Candy Cane Cupcakes
Festive swirled candy cane cupcakes would be a welcome addition to your Christmas party or other holiday gatherings. To make your presentation extra special, serve the candy cane cupcakes alongside a mug of Christmas hot chocolate or peppermint hot chocolate and topped with mini marshmallows. You could even give each guest their own candy cane to stir in their hot cocoa!
Storage
AT ROOM TEMPERATURE: Store Christmas cupcakes in an airtight container on the counter for up to 4 days. If the cupcakes are stored in a warm area, the buttercream may melt.
IN THE FRIDGE: Store the red and white cupcakes in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving, or serve chilled.
IN THE FREEZER: Store these delicious cupcakes in an airtight container in the freezer for up to 2 months. Thaw before serving. I recommend freezing these before adding the buttercream.
Candy cane cupcakes are red and white swirled treats that make a delightfully festive choice for a holiday gathering. This candy cane cupcakes recipe is so easy to make with moist cupcakes topped with creamy peppermint frosting. The crushed candy canes on top give these whimsical candy cane cupcakes a welcome crunchy texture. Sweet and creamy, these cupcakes taste just like a candy cane!
FREQUENTLY ASKED QUESTIONS
What can I do with the extra egg yolks leftover from this Christmas cupcakes recipe?
You can keep them in the fridge in an airtight container with a bit of water, so they don’t dry out, and then use them the next time you make scrambled eggs.
What’s the easiest way to crush candy canes?
To crush the candy canes for this recipe, put them in a Ziploc bag and use a rolling pin or meat mallet to crush them.
Can I freeze these cupcakes?
This easy recipe freezes well and can be stored in the freezer for up to two months in an airtight container.
MORE RECIPES YOU’LL LOVE
Candy Cane Cupcakes
Candy cane cupcakes are festive red and white swirled treats featuring a moist cupcake topped with creamy peppermint frosting and crushed candy canes on top.
Ingredients
Cupcakes
- 1⅔ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup oil
- ¾ cup granulated sugar
- 3 large egg whites room temperature
- 2 teaspoons peppermint extract
- ⅓ cup milk
- ¼ teaspoon red gel food coloring
Peppermint Buttercream
- 1 cup unsalted butter softened
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon salt optional
Optional Decorations
- Crushed candy canes peppermints, and peppermint kisses
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with 12 cupcake wrappers. Set aside.
- Start by making the cupcake batter. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a whisk.
- In a separate large bowl, whisk the oil and sugar until the sugar is fluffy.
- Add the egg whites and peppermint extract and whisk until combined, then pour in the milk and stir.
- Carefully fold in the flour mixture until everything is just mixed. Some small lumps are fine.
- Pour about a third of the batter into a separate bowl. Add the red gel food coloring and stir until it is evenly mixed.
- Spoon a heaping tablespoon of the white batter into each cupcake wrapper. Then, spoon 2 teaspoons of red batter over the white batter, and top off with 1 more teaspoon of white batter on top.
- Bake the cupcakes for 13 to 15 minutes or until a toothpick inserted into the center cupcakes comes out clean. Place on a cooling rack to rest.
- While the cupcakes are cooling, make the buttercream. Cream the butter in a large bowl with an electric hand mixer.
- Add the peppermint extract, and gradually mix in the powdered sugar until the buttercream is thick.
- Pour in the 2 tablespoons of milk to make the buttercream more creamy, then add the salt, if desired, to balance out the sweetness.
- Transfer the buttercream to a piping bag with a large star tip, and pipe the frosting onto the cooled cupcakes. Decorate with peppermints, crushed candy canes, or peppermint kisses.
Notes
Be careful not to overmix the batter once the dry ingredients are added. This may affect how much the cupcakes rise in the oven.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
Feel free to adjust the peppermint extract to your taste. Some extracts are stronger than others.
Make sure the cupcakes are completely cooled off before adding the buttercream. If the cupcakes are still warm, the frosting will melt.
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