Description
These candy cane cupcakes feature a soft vanilla cake infused with peppermint and studded with crushed candy canes, topped with a creamy peppermint buttercream frosting. They are a delightful festive treat for holiday parties and gatherings.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup whole milk
- ½ cup crushed candy canes (reserve a few tablespoons for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- ½ tsp peppermint extract (for frosting)
- 2 tbsp heavy cream (for frosting)
- ¼ cup crushed candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with festive liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla and peppermint extracts. Mix until just combined.
- With the mixer on low speed, add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix until just combined; do not over-mix.
- Gently fold in the ½ cup of crushed candy canes by hand.
- Divide the batter evenly between the 12 prepared muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting: In a clean mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Scrape down the bowl, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Beat in the vanilla extract, peppermint extract, and heavy cream. Add more cream, one teaspoon at a time, if needed to reach desired piping consistency.
- Frost the cooled cupcakes using a piping bag or spatula.
- Immediately sprinkle with the reserved crushed candy canes for garnish.
Notes
- For a chocolate-peppermint variation, replace ¼ cup of all-purpose flour with unsweetened cocoa powder.
- Add a small chocolate truffle or peppermint bark piece to the center of the batter before baking for a fudgy center.
- Use vegan butter and non-dairy milk for a dairy-free version. Ensure candy canes are vegan-friendly.
- Add 1 tablespoon of peppermint schnapps to the frosting (reducing cream by 1 tablespoon) for an adult twist.
- Add a few drops of red food gel to the frosting for a pink peppermint buttercream.
- Toss crushed candy canes with 1 tablespoon of flour before folding into the batter to prevent them from sinking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 3g
Keywords: Candy Cane Cupcakes, Peppermint Cupcakes, Christmas Cupcakes, Holiday Baking, Peppermint Frosting, Festive Treats, Homemade Cupcakes, Easy Cupcake Recipe