Candy Cane Cupcakes
Who’s up for making candy cane cupcakes? I’ve told you before that cupcakes are one of my favorite desserts for parties and celebrations, especially when kids are involved.
This is an easy dessert recipe, but the result is just beautiful! As I always say, don’t buy cupcakes when you can DIY!
Want to be able to produce a beautiful topping of frosting like you see on these candy cane cupcakes? You just need a decorating kit!
This kit has the best rating and the price is crazy good. You won’t believe how easy it is to produce professional-looking desserts!
Ingredients
To make these candy cane cupcakes, you’ll need flour, baking powder, salt, vanilla, almond extract, unsalted butter, sugar, eggs, whole milk, and candy canes.
For the frosting, you’ll need more butter, powdered sugar, heavy whipping cream, peppermint extract, and peppermint bits.
Instructions
Cupcakes
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Whisk flour, baking powder, and salt together in a bowl. Set aside.
Using an electric mixer cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mix well after each addition.
Stir in the vanilla and almond.
Slowly add the flour mixture alternately with milk, mixing well after each addition. Start by adding the flour first.
Add crushed candy canes to the batter. Mix well.
Using a medium ice cream scoop fill each lined cupcake two thirds full.
Bake at 350 degrees for 18-21 minutes or until an inserted toothpick comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes.
Transfer the cupcakes onto a wire rack to cool completely.
Frosting Directions:
Cream the butter, peppermint extract, and powdered sugar until it looks light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until it’s creamy.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. If not, add more powdered sugar a half cup at a time, mixing well.
Once the frosting is at the consistency you like, scoop it into a pastry bag with a large round tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Sprinkle the top of the frosted cupcakes with peppermint bits.
Don’t you just love these Candy Cane Cupcakes? Looking for more Christmas desserts? You’ll love these Cranberry Bliss Cupcakes and this roundup of 23 Christmas Cookies has something for everyone!
Candy Cane Cupcakes
Ingredients
For the Cupcakes
- 3 C flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla
- ¾ tsp almond extract
- ½ C unsalted butter room temperature
- 1 ½ C sugar room temperature
- 5 eggs
- 1 C whole milk
- 6 candy canes crushed
For the Frosting
- 1 C unsalted butter softened
- 4 C powdered sugar plus a little extra
- 4 T heavy whipping cream
- 1 tsp peppermint extract
- 1 bag peppermint bits
Instructions
Instructions for Cupcakes
- Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- Whisk flour, baking powder, and salt together in a bowl. Set aside.
- Using an electric mixer cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mix well after each addition.
- Stir in the vanilla and almond extract.
- Slowly add the flour mixture alternately with milk, mixing well after each addition.
- Add crushed candy canes to the batter. Mix well.
- Using a medium ice cream scoop fill each lined cupcake two thirds full.
- Bake at 350º for 18-21 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes, then transfer the cupcakes onto a wire rack to cool completely.
Instructions for Frosting
- Cream the butter, peppermint extract, and powdered sugar until it looks light and creamy. If it doesn't cream add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not add a little more powdered sugar, half cup at a time, mixing well.
- Once the frosting is at the consistency you like, scoop it into a pastry bag with a large round tip. Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Sprinkle the top of the frosted cupcakes with peppermint bits.
