Description
These festive Candy Cane Cupcakes combine the classic flavors of vanilla and peppermint in a beautifully swirled red and white cake topped with creamy peppermint buttercream frosting. Perfect for holiday gatherings, their vibrant colors and minty finish make them a delicious and visually striking treat.
Ingredients
Scale
Cake Batter
- 1 (15.25-oz.) box white cake mix, plus ingredients called for on box
- Red gel food coloring
Frosting
- 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
Decoration
- Mini candy canes or white and red coarse peppermint sugar, for serving
- A piping bag with a 1/2″ plain round tip
Instructions
- Prepare Oven and Batter: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 18 cups of two standard 12-cup muffin tins with baking liners. In a large bowl, prepare the cake mix as per package instructions. Transfer half of the batter to a medium bowl and gradually stir in red gel food coloring until you achieve the desired red color.
- Fill the Liners: Using a small cookie scoop or spoon, fill the liners alternately with plain and red batter, about 3 to 4 tablespoons each, until they are halfway full to create the classic candy cane swirl effect.
- Bake the Cupcakes: Bake the cupcakes for 18 to 20 minutes, rotating the tins halfway through baking to ensure even cooking. Test with a cake tester or toothpick inserted into the center to confirm they come out clean. Remove from oven and allow cupcakes to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter and salt on medium speed for about 2 minutes until creamy. Gradually add the confectioners’ sugar in two batches, beating well after each addition. Add the heavy cream, vanilla extract, and peppermint extract, and beat on medium-high speed until the frosting is light, fluffy, and smooth, approximately 2 more minutes.
- Decorate the Cupcakes: Fit a piping bag with a 1/2 inch plain round tip. Using a small brush or long skewer, paint two lines of red gel food coloring inside the bag to create a striped effect in the frosting. Transfer the frosting into the bag and pipe onto the cooled cupcakes. Top each cupcake with a mini candy cane and sprinkle with coarse peppermint sugar for a festive finish.
Notes
- For best results, make sure the cupcakes are completely cooled before piping the frosting to prevent melting.
- The painted stripes inside the piping bag give a beautiful candy cane effect to your frosting.
- If you prefer, you can substitute peppermint extract with peppermint oil for a stronger mint flavor.
- Use red gel coloring as it provides vibrant color without thinning the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: candy cane cupcakes, peppermint cupcakes, holiday cupcakes, Christmas cupcakes, vanilla peppermint cake, festive cupcakes
