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Candy Cane Cupcakes: A Deliciously Festive Recipe for the Holidays

Candy Cane Cupcakes

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A deliciously festive recipe perfect for the holidays, featuring peppermint flavor and a delightful candy cane topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Crushed candy canes for topping
  • Buttercream frosting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, vanilla extract, and peppermint extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely before frosting.
  10. Top with buttercream frosting and sprinkle crushed candy canes on top.

Notes

  • For a stronger peppermint flavor, increase the amount of peppermint extract.
  • Store cupcakes in an airtight container to keep them fresh.
  • These cupcakes can be made a day in advance.

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