These Candy Cane Cupcakes are everything you need to make the holidays feel magical. With a soft, fluffy vanilla base topped with peppermint-swirled buttercream, each cupcake is like a mini winter wonderland. Great for holiday dinners, cookie exchanges, or just cozy nights by the fireplace, these cupcakes capture the warmth of the Christmas season.
Let’s see how to make these treats as delightful to look at as they are to eat!
The Holiday Tradition of Candy Cane Cupcakes
Is there anything more nostalgic than a candy cane? From decorating the tree to savoring them with a mug of hot chocolate, candy canes are a classic holiday symbol. These cupcakes capture that holiday magic with both flavor and decoration, combining a delicate vanilla base with a peppermint buttercream that feels just as refreshing as the first snow of winter. Growing up, my family always decorated our tree with candy canes, and now I bring that festive tradition into the kitchen, crafting these cupcakes as a delicious reminder of those memories. Each time I make them, it feels like unwrapping a little gift of holiday cheer!
Gathering Your Ingredients
Cupcake Ingredients
To create the perfect fluffy base, you’ll need a few classic ingredients—flour, sugar, butter, and eggs, with a touch of vanilla extract to give the cupcakes a warm, cozy aroma. The baking powder provides lift, making each cupcake soft and light, while milk ensures a tender crumb.
Peppermint Buttercream Frosting
For the frosting, you’ll use butter, powdered sugar, and two extracts—vanilla for warmth and peppermint for that holiday-fresh flavor. The frosting is smooth, creamy, and just sweet enough. Adding a bit of red food coloring gives a lovely swirl that resembles a candy cane, adding a decorative touch that’s as festive as it is fun.
Festive Candy Cane Decorations
For the final holiday touch, mini candy canes are the perfect topper. Crushed candy canes sprinkled over the frosting add a bit of crunch and enhance the peppermint flavor. The candy cane sticks also make each cupcake look like a tiny Christmas tree ornament—whimsical and picture-perfect for any holiday dessert table.
How to Make These Festive Cupcakes
Preparing the Batter
Start by creaming the butter and sugar until light and fluffy. This is the secret to achieving a soft, tender cupcake. Then, add the eggs one at a time, allowing each to fully incorporate. This gradual addition helps create a uniform batter. Add vanilla for depth, then alternate adding the flour mixture and milk to achieve the perfect consistency—light but not runny. Fill each cupcake liner about ⅔ full, leaving room for a nice rise.
Baking the Cupcakes
Once your batter is ready, bake the cupcakes at 350°F (175°C) for about 18-20 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool completely before frosting to avoid melting the buttercream.
Crafting the Peppermint Buttercream
Making peppermint buttercream is simple but transformative. Cream softened butter until smooth, then gradually add powdered sugar for a sweet, fluffy base. Adding both vanilla and peppermint extracts creates a flavor that’s rich yet refreshing. For that classic candy cane look, add a few drops of red food coloring and swirl it through the frosting to create a festive striped effect. This frosting pipes beautifully and holds its shape, perfect for those picture-perfect swirls.
Decorating Your Cupcakes
The decorating process is where these cupcakes truly shine! Using a piping bag with a star tip, swirl the frosting onto each cooled cupcake. For a bit of festive sparkle, sprinkle crushed candy cane pieces over the top. Finally, press a mini candy cane into each cupcake for an extra touch of holiday charm. The combination of textures—the fluffy cupcake, creamy frosting, and crunchy candy cane bits—makes these treats irresistible!
Tips for Perfect Candy Cane Cupcakes
- Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature. This helps the ingredients blend smoothly, creating a light, fluffy cupcake.
- Swirled Frosting Technique: To achieve a red-and-white striped frosting, add a few drops of red food coloring to the inside of your piping bag before filling it with the frosting. As you pipe, the frosting will come out with a festive swirl.
- Avoid Overmixing: When combining the dry ingredients with the wet, mix only until just combined. Overmixing can lead to dense cupcakes.
- Chill Before Serving: If you’re not serving immediately, place the frosted cupcakes in the fridge to set the buttercream slightly, but serve at room temperature for the best flavor and texture.
Creative Serving Suggestions
- Christmas Dessert Platter: Place these cupcakes alongside other holiday treats, like sugar cookies or gingerbread men, for a festive dessert display.
- Hot Chocolate Pairing: Serve these cupcakes with mugs of peppermint hot chocolate for an extra indulgent treat. The creamy peppermint frosting pairs beautifully with the rich chocolate.
- Holiday Gift Idea: Wrap each cupcake individually in clear cellophane, tie with a red ribbon, and give them as holiday gifts to neighbors or friends. They’re sure to spread some holiday cheer!
Time to Bake Up Some Fun!
These Candy Cane Cupcakes are more than just a treat—they’re a way to bring holiday magic into your home. With every bite, you’ll taste the sweet nostalgia of candy canes and vanilla cupcakes, paired with the refreshing zing of peppermint. Whether you’re making them for a holiday party or just to enjoy with loved ones, these cupcakes are sure to be a hit. Try this recipe, and let the holiday spirit fill your kitchen! Don’t forget to snap a picture and share your creation—tag us to spread the holiday cheer!
Candy Cane Cupcakes
Ingredients
- FOR THE CUPCAKES:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, at room temperature
- FOR THE PEPPERMINT BUTTERCREAM FROSTING:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2–3 tablespoons milk (as needed for consistency)
- red food coloring (optional, for swirl effect)
- FOR DECORATION:
- mini candy canes or regular candy canes
- crushed candy canes (for sprinkling)
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- WHISK DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- COMBINE WET AND DRY: Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined without overmixing.
- FILL AND BAKE: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- COOL THE CUPCAKES: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- MAKE THE FROSTING: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed. Add vanilla and peppermint extracts. Add milk as needed until the frosting is smooth and pipeable. For a swirl effect, add a few drops of red food coloring and gently stir just enough to create streaks.
- DECORATE: Transfer the frosting to a piping bag fitted with a star tip. Pipe swirls onto cooled cupcakes. Sprinkle crushed candy canes over each and top with a mini candy cane pressed gently into the frosting.
Notes
To prevent the candy canes from becoming sticky, decorate just before serving. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage. Let refrigerated cupcakes sit at room temperature before serving for the best texture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 771Total Fat 27gSaturated Fat 16gUnsaturated Fat 10gCholesterol 99mgSodium 144mgCarbohydrates 127gFiber 1gSugar 102gProtein 5g
Hello, I made this recipe tonight and my cupcakes cracked on the top a bit and tasted a little dry and dense. Do you know what this could have been from?
Cracks and a dry, dense texture usually point to a few small things. Overmixing after the flour goes in can tighten the crumb, which leads to a heavier cupcake. Oven temperature can also run a bit hot, and that causes the tops to set and crack before the centers finish baking. If the cupcakes baked even a couple minutes past done, that can dry them out too. For the next round, mix just until the batter comes together, check the oven temp with an oven thermometer if you can, and start testing for doneness at the earlier end of the bake time. That combination usually gets you a softer, smoother result 😊.