Description
Festive Candy Cane Cupcakes with soft, fluffy cake and peppermint frosting topped with crushed candy canes — perfect for holiday celebrations.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
¼ cup crushed candy canes
1 cup unsalted butter, softened (frosting)
3 cups powdered sugar
2–3 tablespoons heavy cream or milk
½ teaspoon peppermint extract
Red and white sprinkles or crushed candy canes, for garnish
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Mix flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and sugar until fluffy, then add eggs and vanilla.
4. Alternately mix in flour mixture and buttermilk until smooth. Fold in crushed candy canes.
5. Divide batter into liners and bake 18–20 minutes until a toothpick comes out clean. Cool completely.
6. Beat butter, powdered sugar, peppermint extract, and cream until fluffy.
7. Frost cupcakes and sprinkle with crushed candy canes or festive decorations.
Notes
Add peppermint extract to batter for stronger mint flavor.
Substitute chocolate shavings for candy canes.
Freeze un-frosted cupcakes for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 75