Name: Candy Cane Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15.25-oz.) box white cake mix, plus ingredients called for on box; Red gel food coloring; 1 1/2 cups (3 sticks) unsalted butter, softened; 1/2 tsp kosher salt; 3 cups (345 g) confectioners’ sugar; 2 tbsp heavy cream; 1 tsp pure vanilla extract; 1/2 tsp peppermint extract; Mini candy canes or white and red coarse peppermint sugar, for serving; A piping bag with a 1/2″ plain round tip

Ingredients

1 (15.25-oz.) box white cake mix, plus ingredients called for on box

Red gel food coloring

1 1/2 cups (3 sticks) unsalted butter, softened

1/2 teaspoon kosher salt

3 cups (345 g) confectioners’ sugar

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon peppermint extract

Mini candy canes or white and red coarse peppermint sugar, for serving

A piping bag and a 1/2″ plain round tip

Instructions

Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 18 cups across two standard 12-cup muffin tins with baking cup liners. Prepare the cake mix according to package directions in a large bowl. Transfer half of the batter to a medium bowl, then slowly stir in red gel food coloring until you reach the desired hue.

Step 2: Using a small cookie scoop or spoon, fill the liners with alternating red and white batter until they are about halfway full (3 to 4 tablespoons each). Bake cupcakes, rotating the tins top to bottom halfway through, for 18 to 20 minutes or until a tester inserted into the center comes out clean. Allow cupcakes to cool completely.

Step 3: While cupcakes cool, use a handheld mixer on medium speed to beat the softened butter and kosher salt in a large bowl until creamy, about 2 minutes. Gradually add the confectioners’ sugar in two batches, beating well after each addition.

Step 4: Add heavy cream, vanilla extract, and peppermint extract to the butter mixture. Beat on medium-high speed until the frosting is light, fluffy, and smooth, about 2 minutes.

Step 5: Fit a piping bag with a 1/2-inch plain round tip. Using a small brush or long skewer, paint two thin lines of red gel food coloring inside the piping bag to enhance the festive look of the frosting.

Step 6: Transfer the frosting into the piping bag. Pipe generous swirls of frosting over each cooled cupcake. Garnish each with a mini candy cane and sprinkle with white and red coarse peppermint sugar for extra sparkle and flavor.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract to 3/4 teaspoon, but add gradually to avoid overpowering the sweetness.

If you prefer, swap mini candy canes for crushed peppermint candies sprinkled on top.

Use gel food coloring as it provides vibrant color without thinning the batter or frosting.

To make the cupcakes ahead, bake and frost them the day before, storing them in an airtight container at room temperature.

Storage

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but bring to room temperature before serving for the best texture and flavor. Cupcakes can also be frozen unfrosted for up to 3 months; thaw completely before frosting.

FAQs

Can I use homemade white cake batter for these cupcakes?

Yes, you can substitute the boxed cake mix with your favorite homemade white cake recipe. Just be sure to separate the batter and color half as described for the swirl effect.

How do I prevent the frosting colors from mixing when piping?

Painting lines of food coloring inside the piping bag before adding frosting helps create a striped effect when piped. Make sure the lines are thin and dry slightly before adding frosting to avoid colors blending together.