Candy Cane Cupcakes

Why You’ll Love This Recipe

I like this recipe because it combines simple baking steps with a stunning holiday finish. The peppermint frosting feels light and fresh, and the candy cane decorations make them perfect for Christmas parties, cookie swaps, or gifting. I also enjoy how versatile they are—I can keep the frosting plain or swirl in red food coloring for a fun peppermint-stripe effect.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
½ cup milk, at room temperature

For the Peppermint Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract
1 tsp peppermint extract
2–3 tbsp milk, as needed for consistency
Red food coloring (optional, for a swirl effect)

For Decoration:
Mini candy canes or regular candy canes
Crushed candy canes (for sprinkling)

Directions

1. I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with festive cupcake liners.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.

4. I add eggs one at a time, mixing well, then stir in vanilla extract.

5. I gradually add the dry ingredients in three parts, alternating with milk, beginning and ending with the flour mixture, mixing until just combined.

6. I divide the batter evenly into the liners, filling each about ⅔ full.

7. I bake for 18–20 minutes until a toothpick inserted comes out clean. I let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the frosting, I beat butter until creamy, then gradually mix in powdered sugar, vanilla, and peppermint extract.

9. I add milk one tablespoon at a time until the frosting is smooth and pipeable. For a swirl effect, I fold in a few drops of red food coloring.

10. I pipe the frosting onto the cooled cupcakes, sprinkle with crushed candy canes, and finish with a mini candy cane on top.

Servings and Timing

This recipe makes 12 cupcakes (about 4 servings depending on portion size). Prep time is 30 minutes, baking time is 18–20 minutes, and total time is about 40 minutes.

Variations

• I sometimes add crushed candy canes directly into the cupcake batter for extra peppermint crunch.

• For a chocolate twist, I replace part of the flour with cocoa powder.

• I make them extra festive by swirling green food coloring into half the frosting.

• For a lighter version, I skip the candy cane toppers and just use the crushed candy canes.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them fresh longer, I refrigerate the cupcakes unfrosted and add the buttercream and candy canes just before serving. They also freeze well (without decorations) for up to 2 months.

FAQs

Can I make these cupcakes ahead of time?

Yes, I bake the cupcakes in advance and frost them the day I plan to serve them.

Can I freeze Candy Cane Cupcakes?

Yes, I freeze them unfrosted and decorate after thawing.

Can I use peppermint oil instead of extract?

Yes, but peppermint oil is much stronger, so I use just a drop or two.

How do I get the frosting swirl effect?

I gently fold in a little red food coloring without fully mixing it to create streaks.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend with good results.

Can I substitute the milk?

Yes, I use almond or oat milk when I want a dairy-free option.

How do I prevent the cupcakes from being dry?

I make sure not to overmix the batter and avoid overbaking.

Can I double this recipe?

Yes, I easily double it for larger gatherings.

Do the candy canes stay crunchy?

Yes, but after a day or two they may soften slightly from the frosting.

Can I add chocolate chips to the batter?

Yes, mini chocolate chips pair wonderfully with peppermint flavor.

Conclusion

I love how these Candy Cane Cupcakes bring holiday cheer to the table. They’re soft, festive, and fun to decorate, making them perfect for sharing at Christmas gatherings. Whether I serve them plain or with the red-and-white swirl frosting, they always stand out as a sweet and seasonal treat.