Introduction to CANDY CANE CUPCAKES
Candy cane cupcakes bring peppermint flavor to a soft, simple vanilla cake. The batter uses peppermint milk, peppermint extract, vanilla extract, and crushed candy canes, so every bite has a clear holiday character without requiring complicated decorating.
A smooth buttercream made with softened butter, powdered sugar, and milk finishes the cupcakes. Spread it with a knife for a relaxed look, or pipe it on if you want taller swirls. A final sprinkle of crushed candy canes makes these cupcakes ready for a cookie exchange, holiday party, or winter dessert table.
Why You'll Love This CANDY CANE CUPCAKES
- The cupcakes have a tender crumb and a balanced peppermint flavor.
- Crushed candy canes add a little texture and a festive finish.
- The buttercream comes together in one bowl with a hand mixer or stand mixer.
- The recipe uses familiar pantry ingredients and takes about 40 minutes from start to finish.
- You can make the cupcakes ahead and decorate them shortly before serving.
Ingredients for CANDY CANE CUPCAKES
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup peppermint milk
- 1/2 cup vegetable oil
- 1/2 tsp peppermint extract
- 1 1/2 tsp vanilla extract
- 1/2 cup crushed candy canes
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 cup unsalted butter (softened)
- Pinch of salt (optional)
Use peppermint milk that is already flavored, and bring the eggs and peppermint milk close to room temperature so they blend smoothly into the batter. Crush the candy canes into small pieces rather than fine dust, and reserve a little for sprinkling over the frosting if you like.
How to Make CANDY CANE CUPCAKES
Step 1: Heat the Oven and Prepare the Pan
Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners. If your candy canes are whole, place them in a sealed bag and crush them with a rolling pin, keeping the pieces small enough to fold into the batter. Measure the flour by spooning it into a dry measuring cup and leveling the top.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Breaking up any small lumps now helps the leaveners distribute evenly through the cupcakes. Set the bowl aside while you mix the wet ingredients.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the granulated sugar and eggs until the mixture looks smooth and slightly lighter, about 1 minute. Whisk in the peppermint milk, vegetable oil, peppermint extract, and vanilla extract until fully combined. The oil keeps the cupcakes moist, while the extracts provide a distinct peppermint and vanilla flavor.
Step 4: Make and Portion the Batter
Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix, or the cupcakes may turn dense. Fold in the crushed candy canes with a spatula. Divide the batter evenly among the prepared liners, filling each about two-thirds full.
Step 5: Bake and Cool the Cupcakes
Bake for 18 to 22 minutes, or until the tops spring back lightly when pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Cool them completely before frosting, which usually takes 30 to 45 minutes.
Step 6: Make the Frosting and Decorate
Beat the softened unsalted butter and optional pinch of salt until smooth. Add the powdered sugar in two or three additions, beating on low after each addition to prevent a cloud of sugar. Add the milk and beat on medium speed until creamy, scraping down the bowl as needed. Spread or pipe the frosting onto the fully cooled cupcakes, then finish with crushed candy canes.
Tips for Success
- For even cupcakes, use a cookie scoop or a spring-loaded ice cream scoop to portion the batter into the liners.
- Do not frost warm cupcakes. Heat will soften the buttercream and can make it slide off the tops.
- Crush the candy canes shortly before using them, since humidity can make the pieces sticky.
- If the frosting is too thick, beat in a small amount of milk at a time. If it is too thin, add a little more powdered sugar.
- Store finished cupcakes in a covered container at room temperature for up to 2 days, or refrigerate them for up to 4 days and let them sit at room temperature before serving.
Equipment Needed
- 12-cup muffin pan and paper liners
- Two mixing bowls, whisk, and rubber spatula
- Hand mixer or stand mixer
Variations
- For a stronger peppermint finish, add a few extra crushed candy cane pieces on top instead of changing the peppermint extract in the batter.
- Make mini cupcakes by filling lined mini muffin cups about two-thirds full and baking until the centers spring back, checking after 10 minutes.
- Use red-and-white candy cane pieces for the classic look, or use peppermint candies in another color for a different holiday display.
- For a simple two-tone decoration, spread the frosting over the cupcakes and drizzle a small amount of melted white chocolate over the top after it has cooled slightly.
- Turn the cupcakes into a layer cake by baking the batter in two greased and lined 8-inch round pans, checking for doneness after about 22 minutes.
Serving Suggestions
Serve these cupcakes at room temperature, when the cake is soft and the buttercream is easy to bite through. For a tidy presentation, add the crushed candy canes just before serving so they stay crisp. If you are transporting them, chill the frosted cupcakes briefly to firm the buttercream, then place them in a single layer in a cupcake carrier. Keep them away from heat and direct sun, since both the frosting and candy pieces can soften.
FAQs about CANDY CANE CUPCAKES
Can I make candy cane cupcakes ahead of time? Yes. Bake the unfrosted cupcakes up to 2 days ahead and keep them in a tightly covered container at room temperature. You can also freeze the unfrosted cupcakes for up to 2 months; thaw them completely before frosting.
Why did my candy cane pieces become sticky? Candy canes absorb moisture from the air, especially in a humid kitchen or refrigerator. Crush them shortly before decorating, and add the garnish just before serving when possible.
Can I use peppermint extract instead of peppermint milk? The recipe is written for peppermint milk, so replacing it entirely will change the liquid balance and flavor. Use the listed peppermint milk and peppermint extract together for the intended result.
How do I know when the cupcakes are done? The tops should spring back lightly when pressed, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Begin checking at 18 minutes because ovens vary.
How should I store frosted cupcakes? Keep them in a covered container at room temperature for up to 2 days, provided the room is not warm. For longer storage, refrigerate them for up to 4 days and bring them toward room temperature before serving.
Final Thoughts
Candy cane cupcakes are a straightforward way to make a holiday dessert feel special. The peppermint cake, creamy buttercream, and crisp candy topping give you a festive finish without complicated techniques. Bake the cupcakes until just done, cool them fully, and add the candy garnish close to serving for the best texture.
Looking for more? This recipe is part of our roundup of 3 Bakery Cupcakes For Parties, Holidays, And Easy Baking.
CANDY CANE CUPCAKES
Ingredients
Equipment
Method
- Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt.
- Whisk the sugar and eggs, then add the peppermint milk, oil, peppermint extract, and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined, then fold in the crushed candy canes.
- Divide the batter among the liners and bake for 18 to 22 minutes; cool completely.
- Beat the softened butter, powdered sugar, milk, and optional salt until creamy, then frost and decorate with crushed candy canes.
Nutrition
Notes
- Cool the cupcakes completely before frosting.
- Crush the candy canes shortly before decorating to help them stay crisp.
- Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
