Candy Cane Cupcakes

I absolutely love making cupcakes, but it’s not something I get to do very often. We have a small family, so eating an entire batch is almost impossible. That all changes when the holidays roll around. Suddenly we have a long list of friends and neighbors to deliver treats to. These Candy cane Cupcakes are something different, not your standard sugar cookies, fudge or nut clusters. They were the perfect addition to my family Christmas party! They are visually pleasing, easy to make, and delicious!

Candy Cane Cupcakes

  • Servings: approx 24
  • Difficulty: easy
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A Peppermint Candy cane Flavored Cupcake with Peppermint Candy cane Flavored Buttercream Garnished with Mini Candy canes and Crushed Candy canes

Ingredients

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Peppermint Buttercream to frost the cupcakes (See recipe below)
Box or bag of mini candy canes

Directions

1.)Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

2.) In a medium bowl, whisk together flour, baking powder and salt; set aside.

3.) In a small bowl, mix together milk and extracts; set aside.

4.) In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5.) With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6.) Divide batter evenly among prepared muffin cups about 1/2 to 2/3 full. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

7.) Once cooled frost with the Candy cane Buttercream recipe below.

8.) Put a handful of candy canes in a ziplock bag and using a mallet or hammer gently crush so that the candy canes are in medium sized pieces.

9.) Place one mini candy cane in each cupcake and sprinkle the remaining candy cane pieces on the buttercream for garnishment.

Candy cane Buttercream

  • Servings: approx 24-32
  • Difficulty: easy
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Candy Cane Flavored Buttercream

Ingredients

4 cups of powdered sugar (2 Bags or 1 box)
1 cup of softened butter
1 tbsp of milk
1¼ teaspoon Peppermint Extract

Directions

1.) Cream butter using a paddle attachment.

2.) Add powdered sugar to mixing bowl.

3.) Add 1 tbsp of milk.

4.)Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

5.) Add more milk, a little bit at a time until frosting is the proper consistency.

6.) Add Peppermint Extract