Candy Cane Cupcakes
Delightful and festive Candy Cane Cupcakes, perfect for Christmas parties and holiday gatherings. These peppermint-flavored cupcakes are topped with crushed candy canes for a holiday treat everyone will love.
Equipment
- 1 cupcake tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup buttermilk
Extras
- Red food coloring
- Crushed candy canes for garnish
Instructions
Preparation
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter into two bowls. Add red food coloring to one bowl and mix until the desired color is achieved.
- Spoon alternating dollops of white and red batter into the cupcake liners to create a marbled effect.
Serving
- Once cooled, frost each cupcake with your choice of frosting and sprinkle with crushed candy canes.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Start with a small amount of peppermint extract and taste the batter before baking. Ensure all ingredients are at room temperature before mixing for a lighter texture. Use pure vanilla extract and high-quality butter for the best flavor.
Ingredient Substitutions: You can use almond milk as a substitute for buttermilk if needed.
How to Serve: Serve with hot cocoa or peppermint mocha for a cozy winter treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake cupcakes a day in advance and store unfrosted. Frost and decorate on the day of serving.
Ingredient Substitutions: You can use almond milk as a substitute for buttermilk if needed.
How to Serve: Serve with hot cocoa or peppermint mocha for a cozy winter treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake cupcakes a day in advance and store unfrosted. Frost and decorate on the day of serving.