Candy Cane Cupcakesrn

Name: Candy Cane Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1⅔ cups flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup oil; ¾ cup granulated sugar; 3 large egg whites, (room temperature); 2 teaspoons peppermint extract; ⅓ cup milk; ¼ teaspoon red gel food coloring; 1 cup unsalted butter, (softened); 1 teaspoon peppermint extract; 4 cups powdered sugar; 2 tablespoons milk; ¼ teaspoon salt, (optional); Crushed candy canes, (peppermints, and peppermint kisses)

a close up shot of Candy Cane Cupcakes on a wooden board

Super festive, these candy cane cupcakes have plenty of peppermint crunch to add to your holiday treats.

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Table of Contents

Candy Cane Cupcakes Ingredients
Substitutions And Additions
How To Make This Candy Cane Cupcakes Recipe
How To Serve
Storing Peppermint Candy Cupcakes
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

These candy cane cupcakes have the holiday vibe without the holiday hassle. Fluffy vanilla cupcakes with a subtle peppermint swirl, topped with creamy peppermint buttercream. They’re festive enough to impress at Christmas, easy enough for last-minute baking, and just the right balance of peppermint and sweet. It’s the dessert that brings both sparkle and simplicity to your holiday spread — grab a cup of hot chocolate, and you’re all set

a close up shot of Candy Cane Cupcakes on a wooden board with one having a bite taken out of it

Let’s Dish: About These Christmas Cupcakes

Main Ingredients: Flour, baking powder, sugar, egg whites, peppermint extract, milk, butter, powdered sugar, and crushed candy canes.
Quick Steps: Prepare cupcake batter, layer in red and white for swirled effect, bake, frost with peppermint buttercream, and garnish with crushed candy canes.
.Total Time & Yield: 30 minutes, makes 12 cupcakes.

Why This Recipe

These candy cane cupcakes capture the festive spirit with an ideal balance of sweetness and peppermint.

Many recipes opt for boxed cake mixes and store-bought frostings, which can shortcut flavor and texture. Our recipe uses a homemade vanilla base infused with peppermint extract, bringing a fresh, customizable flavor to each bite.

Additionally, instead of standard white frosting, our version includes a swirl of peppermint buttercream that complements the candy cane crunch topping.

This combination creates a creamy, minty finish that’s less sugary than typical frosting options, ensuring every cupcake has the perfect peppermint zing without overpowering sweetness.

Candy Cane Cupcakes Ingredients

Candy Cane Cupcakes raw ingredients that are labeled

To make these festive cupcakes, you’ll need:

For The Cupcakes:

1⅔ cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
¼ teaspoon of salt
⅓ cup of vegetable oil
¾ cup of granulated sugar
3 large egg whites, room temperature
2 teaspoons of peppermint extract
⅓ cup of milk
¼ teaspoon of red gel food coloring

For the Peppermint Buttercream:

1 cup of unsalted butter, softened
1 teaspoon of peppermint extract
4 cups of powdered sugar
2 tablespoons of milk
¼ teaspoon of salt, optional

For the Optional Decorations:

Crushed candy canes, peppermints, peppermint kisses

Substitutions And Additions

EGGS: You can use 2 whole eggs instead of 3 egg whites in this easy recipe. However, the batter will have a slight yellow tinge from the egg yolks.

BUTTER: You can use salted butter instead of unsalted butter for the buttercream. Just make sure to omit the added salt.

FROSTING: You can use any recipe for homemade peppermint buttercream frosting. You can also use store-bought frosting and add the extract for the peppermint flavor.

How To Make This Candy Cane Cupcakes Recipe

STEP ONE: Preheat the oven to 350°F. Line a standard muffin pan with 12 cupcake liners. Set aside.

STEP TWO: Start by making the cupcake batter. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a whisk.

STEP THREE: In a separate large bowl, whisk the oil and sugar until the sugar is fluffy.

STEP FOUR: Add the egg whites and peppermint extract and whisk until combined, then pour in the milk and stir.

STEP FIVE: Carefully fold in the flour mixture until everything is just mixed. Some small lumps are fine.

OUR RECIPE DEVELOPER SAYS

Be careful not to overmix the batter once the dry ingredients are added. This may affect how much the cupcakes rise in the oven.

STEP SIX: Pour about a third of the batter into a separate bowl. Add the red gel food coloring and stir until it is evenly mixed.

red gel food coloring added to the egg white mixture

STEP SEVEN: Spoon a heaping tablespoon of the white batter into each cupcake wrapper. Then, spoon 2 teaspoons of red batter over the white batter, and top off with 1 more teaspoon of white batter on top.

white and red batter spooned into each cupcake wrapper

STEP EIGHT: Bake the cupcakes for 13 to 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Place on a cooling rack to rest.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP NINE: While the cupcakes are cooling, make the buttercream. Cream the softened butter in a large mixing bowl with an electric hand mixer.

STEP TEN: Add the peppermint extract and gradually mix in the powdered sugar until the buttercream is thick.

Feel free to adjust the peppermint extract to your taste. Some extracts are stronger than others.

STEP ELEVEN: Pour in the 2 tablespoons of milk to make the buttercream more creamy, then add the salt, if desired, to balance out the sweetness.

STEP TWELVE: Transfer the buttercream to a piping bag with a large star tip, and pipe the frosting onto the cooled cupcakes. Decorate with peppermints, crushed candy canes, or peppermint kisses.

Make sure the cupcakes are completely cooled off before adding the buttercream. If the cupcakes are still warm, the frosting will melt.

decorate cupcake with peppermints, crushed candy canes or peppermint kisses

How To Serve

Delectable peppermint cupcakes would be a welcome addition to your Christmas party or other holiday gatherings. Add our Christmas pinwheel cookies and Christmas brownies to your dessert tray as well.

To make your presentation extra special, serve the candy cane cupcakes alongside a mug of Christmas hot chocolate or peppermint hot chocolate and topped with mini marshmallows. For an additional treat, give each guest their own candy cane to stir in their hot cocoa.

We can help you with plenty of delicious recipes this holiday season, including our Christmas shortbread cookies and Christmas wreath cookies.

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Storing Peppermint Candy Cupcakes

AT ROOM TEMPERATURE: Store Christmas cupcakes in an airtight container on the counter for up to 4 days. If the cupcakes are stored in a warm area, the buttercream may melt.

IN THE FRIDGE: Store the red and white cupcakes in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving, or serve chilled.

IN THE FREEZER: Store these delicious cupcakes in an airtight container in the freezer for up to 2 months. Thaw before serving. I recommend freezing these before adding the buttercream.

overhead shot of Candy Cane Cupcakes on a wooden board

You will be filled with holiday spirit when you enjoy the sweet peppermint goodness of these candy cane cupcakes. Moist cupcakes topped with creamy peppermint frosting make these the obvious choice for a holiday gathering.

Frequently Asked Questions

What can I do with the extra egg yolks leftover from this Christmas cupcakes recipe?

You can keep them in the fridge in an airtight container with a bit of water, so they don’t dry out, and then use them the next time you make scrambled eggs.

What’s the easiest way to crush candy canes?

To crush the candy canes for this recipe, put them in a Ziploc bag and use a rolling pin or meat mallet to crush them.

Can I freeze these cupcakes?

This easy recipe freezes well and can be stored in the freezer for up to two months in an airtight container.

More Recipes You’ll Love

Candy Cane Cupcakes

5 from 2 votes

Super festive, these candy cane cupcakes have plenty of peppermint crunch to add to your holiday treats.

Prep Time 15

Cook Time 15

Total Time 30

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Cupcakes

1⅔ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup oil
¾ cup granulated sugar
3 large egg whites, room temperature
2 teaspoons peppermint extract
⅓ cup milk
¼ teaspoon red gel food coloring

Peppermint Buttercream

1 cup unsalted butter, softened
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk
¼ teaspoon salt, optional

Optional Decorations

Crushed candy canes, peppermints, and peppermint kisses

Instructions

Preheat the oven to 350°F. Line a standard muffin pan with 12 cupcake wrappers. Set aside.
Start by making the cupcake batter. In a medium bowl, stir together the flour, baking powder, baking soda, and salt with a whisk.
In a separate large bowl, whisk the oil and sugar until the sugar is fluffy.
Add the egg whites and peppermint extract and whisk until combined, then pour in the milk and stir.
Carefully fold in the flour mixture until everything is just mixed. Some small lumps are fine.
Pour about a third of the batter into a separate bowl. Add the red gel food coloring and stir until it is evenly mixed.
Spoon a heaping tablespoon of the white batter into each cupcake wrapper. Then, spoon 2 teaspoons of red batter over the white batter, and top off with 1 more teaspoon of white batter on top.
Bake the cupcakes for 13 to 15 minutes or until a toothpick inserted into the center cupcakes comes out clean. Place on a cooling rack to rest.
While the cupcakes are cooling, make the buttercream. Cream the butter in a large bowl with an electric hand mixer.
Add the peppermint extract, and gradually mix in the powdered sugar until the buttercream is thick.
Pour in the 2 tablespoons of milk to make the buttercream more creamy, then add the salt, if desired, to balance out the sweetness.
Transfer the buttercream to a piping bag with a large star tip, and pipe the frosting onto the cooled cupcakes. Decorate with peppermints, crushed candy canes, or peppermint kisses.

Notes

Be careful not to overmix the batter once the dry ingredients are added. This may affect how much the cupcakes rise in the oven.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
Feel free to adjust the peppermint extract to your taste. Some extracts are stronger than others.
Make sure the cupcakes are completely cooled off before adding the buttercream. If the cupcakes are still warm, the frosting will melt.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Candy Cane Cupcakes