These cute and festive Candy Cane Cupcakes are the perfect Christmas or Holiday treat. Topped with homemade peppermint buttercream frosting, these cupcakes taste just like a candy cane!
These Candy Cane Cupcakes were created because I once again found myself with a ton of candy canes after Christmas wondering what to do with them. I really don't like to waste or just throw things away so I decided to make them into cupcakes and I also made Candy Cane Syrup. Now, these are an annual tradition and are on my Christmas table every year!
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Why I Love This Recipe
These cupcakes are super moist because they have butter and milk and little pieces of candy canes inside to add to the flavor and fun. The peppermint buttercream frosting is the perfect compliment to these minty and delicious treats.
If you love candy canes or peppermint treats you will love these cupcakes and my Candy Cane Sugar Cookies. And if you are looking for more holiday inspiration, check out my Santa Hat Rice Krispie Treats and my Reindeer Cake Pops.
How to Make Candy Cane Cupcakes
Step 1: Preheat the oven to 350° and prepare a cupcake pan with liners. This batter will make 12 regular cupcakes or 30 mini cupcakes.
Step 2: In a medium mixing bowl, sift together the flour, baking powder, and salt and set aside. Combine the milk and the vanilla and peppermint extracts and also set aside.
Step 3: Beat the butter until smooth, then add sugar and beat for 3 minutes. Mix in the eggs one at a time, then alternate adding the dry ingredients and milk until combined. Crush the candy canes, coat them with flour, and fold them into the batter.
Step 4: Spoon the batter into the prepared cupcake liners until they are ¾ full.
Step 5: Bake for 12-14 minutes for mini cupcakes or 20-22 minutes for regular cupcakes (or until a toothpick comes out clean).
Step 6: Make the frosting by combining all of the ingredients and mixing well. Divide in half and add red food coloring to one bowl.
Step 7: Lay plastic wrap on the counter, placing each frosting in a line with space at each end. Roll it into a log and twist the ends to seal it.
Step 8: Place one end of the frosting log into the frosting bag and pull the twisted end of the plastic wrap through the end of the piping tip. Snip of the end and then pipe into swirls.
Expert Tips For This Recipe
- This recipe makes 12 regular cupcakes or 30 mini cupcakes.
- To get the best results make sure you follow all of the steps in this recipe.
- One of the most important things is to ensure your ingredients are all at room temperature before baking.
- Another super important tip is do not overmix the batter. Otherwise, you will end up with dense cupcakes, which is not good. Use your stand mixer or hand mixer just until everything is combined and then turn it off.
- Use a spatula to scrape down the bowl and incorporate the candy cane pieces
- Make sure the cupcakes cool completely before frosting. Otherwise, you will end up with frosting that is runny and melted.
Recipe FAQs
Place the candy canes into a plastic bag and gently break them into small pieces using a rolling pin or something heavy. I like to put down a kitchen towel underneath the bag for softer banging and less damage to the plastic bag.
Yes, you can bake these cupcakes ahead of time and store them in an airtight container at room temperature for a day or two. Frost them just before serving to get the best results.
Store any leftover cupcakes in an airtight container in the refrigerator for 3-4 days.
Yes, you can freeze these cupcakes when unfrosted. Ensure the cupcakes cool completely before freezing them in an airtight container or freezer bag. Allow the cupcakes to thaw in the fridge before frosting and serving.
If you get a chance to make these Candy Cane Cupcakes, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Candy Cane Cupcakes
Equipment
- cupcake pan (mini or regular)
- plastic wrap
- pastry bag and piping tip
Ingredients
Candy Cane Cupcakes
- 1⅓ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, room temp
- 2 large eggs, room temp
- 1 cup sugar
- ½ cup milk, room temp
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup crushed candy canes (about 2 large candy canes)
Peppermint Buttercream Frosting
- ½ cup unsalted butter, room temp
- 2-3 cups confectioners powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2-3 tablespoons heavy whipping cream or milk
- red gel food coloring
- sprinkles of choice (optional, but ALWAYS a good idea!)
Instructions
Candy Cane Cupcakes
- Preheat the oven to 350°F and prepare a cupcake pan with liners.
- In a medium mixing bowl, sift together the flour, baking powder, and salt and set aside. Combine the milk and the vanilla and peppermint extracts and also set aside.
- In the bowl of a stand mixer or a large mixing bowl, beat the butter until smooth with the whisk attachment. Add the sugar and continue to beat until creamy and fluffy, about 3 minutes. Add the eggs, one at a time, fully mixing them in each time. Add half of the dry ingredients to the butter mixture and beat on low just until combined. Add the milk mixture and mix in. Repeat with the remaining dry ingredients and then the milk just until everything is combined. Don't overmix or your cupcakes will be dense! Use a spatula to scrape the sides and bottom of the bowl to ensure everything is mixed in.
- Crush the candy canes into small pieces in a bag. Add a small sprinkle of flour to the bag and shake to cover the candy cane pieces. This will help them float in the batter instead of going right to the bottom. Add the candy canes to the batter and give a few gentle stirs to mix in.
- Spoon the batter into the prepared cupcake liners until they are ¾ full. Bake for 12-14 minutes for mini cupcakes or 20-22 minutes for regular cupcakes (or until a toothpick comes out clean). Remove the pan from the oven and allow the cupcakes to cool in the pan for 10 minutes and then transfer to a cooling rack. Allow the cupcakes to fully cool before frosting.
Peppermint Buttercream Frosting
- In the bowl of a stand mixer or a large mixing bowl, cream the butter for 3-4 minutes with the beater attachment. Add one cup of powdered sugar and 1 tablespoon of cream or milk and fully combine. Repeat with another cup of powdered sugar and 1 tablespoon of cream. Add the extracts and continue mixing. Add more powdered sugar and cream to get your desired sweetness and consistency (I used 2 cups powdered sugar and 2 tablespoon cream).
- To get the swirl, you will need to place half of the frosting in another mixing bowl. Add the red food coloring and mix in completely.
- Spread out a piece of plastic wrap on a flat surface. Take the white frosting and lay it out in a line. Do the same with the red frosting right next to the white. Gently roll the two frostings together creating a tube, hold each end of the plastic wrap and spin around until each end is nice and tight.
- Cut off one end and place the entire plastic tube into the piping bag fitted with a tip. When you squeeze out the frosting you will have half red and half white! Add sprinkles if desired and enjoy!
Notes
- This recipe makes 12 regular cupcakes or 30 mini cupcakes.
- To get the best results make sure you follow all of the steps in this recipe.
- One of the most important things is to ensure your ingredients are all at room temperature before baking.
- Another super important tip is do not overmix the batter. Otherwise, you will end up with dense cupcakes, which is not good. Use your stand mixer or hand mixer just until everything is combined and then turn it off.
- Use a spatula to scrape down the bowl and incorporate the candy cane pieces
- Make sure the cupcakes cool completely before frosting. Otherwise, you will end up with frosting that is runny and melted.
- Nutrition info is for 1 regular cupcake.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Gina Abernathy says
So pretty and festive!
Emily says
Thanks, Gina!
Cindy Mom the Lunch Lady says
How gorgeous are these cupcakes? We always have leftover candy canes and now I know what to do with them lol.
Emily says
Yes! they are so yummy and work great for new years too 🎉
Bobbie says
Hi Emily, love this recipe! It is so festive and perfect for the holidays!!
Emily says
Thanks, Bobbie. Happy Holidays!
Sue says
This is a perfect holiday cupcake!! Pinning!
Emily says
Yes! You can never go wrong with a cupcake!
Cindy Mom, the Lunch Lady says
What beautiful cupcakes!! With a few flavour changes they could easily be make all year round. YUM!!
Emily says
Thank you!! You are right, Cindy. The base of these cupcakes is perfect for so many flavor possibilities.
Holly Poulsen says
I absolutely love how you swirled the colors in the frosting! They look fabulous!
Emily says
Thanks, Holly! It's surprising easy to do if you just take a few extra steps, and totally worth it!
Gabriela Herrera says
These are just the most beautiful cupcakes i have ever seen. I love how they can easily adapt to Valentines Day as well. A must try for sure.
Emily says
Thanks, Gabriela...I actually didn't even think of that but you're right, they would be great for Valentine's Day as well!