Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Candy Cane Cupcakes

Review Recipe
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.
Jump to Recipe
Table of Contents
  1. Candy Cane Cupcakes Ingredients
  2. How to Make This Candy Cane Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

It’s time to get ready for candy cane season with these delightfully festive candy cane cupcakes. The peppermint red and white swirled treats are topped with a smooth minty buttercream frosting and crushed candy canes that give a welcome crunchy texture to the cupcakes.

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

Candy Cane Cupcakes Ingredients

Candy Cane Cupcakes raw ingredients that are labeled

You’ll need:

For the Cupcakes

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

For the Peppermint Buttercream

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

egg white and peppermint extract whisked together

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.

PRO TIP:

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.

Candy Cane Cupcakes batter baked

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.

PRO TIP:

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

peppermint extract and powdered sugar combined together

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.

PRO TIP:

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.

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

Storage

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

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of Candy Cane Cupcakes on a wooden board

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

Cupcakes

  • 1⅔ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup oil
  • ¾ cup granulated sugar
  • 3 large egg whites, room temperature
  • 2 teaspoons peppermint extract
  • 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

Calories: 471kcal | Carbohydrates: 67g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 164mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 52g | Vitamin A: 488IU | Calcium: 49mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan