Delicious Candy Cane Cupcakes Recipe delivers soft vanilla peppermint cupcakes topped with creamy swirls and a festive candy cane crunch. I bake these every December for neighbors, and the box comes back empty with a note asking for more. You can mix the batter in one bowl, frost with a cool peppermint buttercream, and bring holiday cheer without stress.
Why You’ll Love This Candy Cane Cupcakes Recipe
You get bakery style cupcakes with a cool peppermint finish and a gentle vanilla base. The crumb stays soft and plush, and the frosting pipes like a dream. You can decorate them fast with crushed candy canes for instant holiday sparkle.
Ingredients You’ll Need
Cupcakes
- All purpose flour 1 and one half cups 190 g
- Baking powder 1 and one half tsp
- Fine sea salt one quarter tsp
- Unsalted butter one half cup 115 g softened
- Granulated sugar three quarters cup 150 g
- Large eggs 2 room temp
- Whole milk one half cup 120 ml room temp
- Sour cream one quarter cup 60 g
- Pure vanilla extract 1 tsp
- Peppermint extract one half tsp
- Crushed candy canes one quarter cup optional
Peppermint Buttercream
- Unsalted butter three quarters cup 170 g softened
- Powdered sugar 3 cups 360 g
- Heavy cream 2 to 3 tbsp
- Peppermint extract one half to 1 tsp to taste
- Pure vanilla extract one half tsp
- Pinch of fine sea salt
- Red gel food color optional
- Extra crushed candy canes for topping
How to Make Candy Cane Cupcakes
Cupcakes
- Preheat the oven to 350°F. Line a standard muffin tin with 12 paper liners.
- Whisk flour, baking powder, and salt in a bowl. Set the bowl aside.
- Beat butter and sugar on medium high until pale and fluffy, about three minutes. Scrape the bowl.
- Add eggs one at a time and mix after each addition. Stir in vanilla and peppermint extract.
- Stir milk and sour cream together. Add dry ingredients in two additions, alternating with the milk mixture, and mix just until the batter looks smooth.
- Fold in the crushed candy canes if you want a little crunch in the crumb. Fill liners about two thirds full.
- Bake for eighteen to twenty minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for five minutes, then move cupcakes to a rack to cool completely.
Peppermint Buttercream
- Beat butter on medium speed until smooth and creamy, about two minutes.
- Add powdered sugar in three additions with a splash of cream as needed, then add the extracts and salt. Beat until fluffy and light, about two to three minutes.
- For a red striped look, streak the inside of a piping bag with red gel, then fill with frosting. Pipe tall swirls on cooled cupcakes and finish with crushed candy canes.
Expert Baking Tips
- Use room temp butter, eggs, milk, and sour cream so the batter mixes evenly and rises high.
- Spoon and level the flour for accurate measuring, or weigh it for best results.
- Crush candy canes to small bits, not dust, so they keep some crunch and do not melt into the frosting.
- Add peppermint extract sparingly and taste as you go, since brands vary in strength.
- Pipe frosting right before serving if your kitchen runs warm, since cool frosting holds shape best.
Variations
- Swap in a chocolate base by replacing one third cup of flour with cocoa powder and using buttermilk in place of milk.
- Use a gluten free one to one baking flour blend if you need a wheat free option.
- Try almond extract instead of peppermint for a soft marzipan vibe, then skip the candy cane topping.
- Fold mini chocolate chips into the batter for a mint chip effect.
- Tint half the frosting light pink and swirl both colors in one bag for a candy stripe finish.
Mistakes to Avoid
- Do not overmix the batter after you add the dry ingredients, or you will get a tough crumb.
- Do not overbake, since a few extra minutes can dry the cupcakes fast.
- Do not add lots of candy cane pieces to the batter, since too much sugar can sink to the bottom.
What to Serve with Candy Cane Cupcakes
- Serve with hot cocoa, peppermint mocha, or a mug of black coffee.
- Pair with a platter of sugar cookies and chocolate crinkle cookies for a simple dessert spread.
- Add fresh berries for a bright pop that cuts the sweetness.
- Offer a bowl of crushed candy canes and mini chips so guests can add extra toppings.
Leftovers and Storage
I keep unfrosted cupcakes at room temp in an airtight container for up to two days. I keep frosted cupcakes at room temp for up to one day if the room stays cool. I chill frosted cupcakes for up to four days and bring them back to room temp before serving.
I freeze unfrosted cupcakes for up to two months and thaw them overnight in the fridge. I freeze frosting in a sealed container for up to one month and re whip it after it thaws. I add fresh crushed candy canes right before serving since they can get sticky in storage.
For transport, I chill frosted cupcakes until the buttercream firms up, then I pack them in a snug cupcake carrier. I keep a small bag of extra candy cane pieces for touch ups. I set them out about thirty minutes before serving so the crumb softens again.
Nutrition Information
Approximate per cupcake with frosting
- Calories 360
- Fat 17 g
- Saturated Fat 11 g
- Carbohydrates 48 g
- Sugar 37 g
- Protein 3 g
- Sodium 160 mg
- Fiber 0 g
Delicious Candy Cane Cupcakes
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and peppermint extracts.
- Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the crushed candy canes gently.
- Divide the batter evenly among the cupcake liners.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- Beat the butter until creamy.
- Gradually add powdered sugar, mixing on low speed.
- Add peppermint extract and milk as needed to reach desired consistency.
- Frost the cooled cupcakes and sprinkle with crushed candy canes.