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    Home » Recipes » Dessert

    Candy Cane Cupcakes

    Published: Dec 14, 2015 · Modified: Aug 20, 2021 by Kelly Stilwell · This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    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!

    Who wants a Christmas cupcake? 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 here? My secret is the Wilton Frosting gun! You won’t believe how easy it is to produce professional looking desserts!

    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!

    Who wants a Christmas cupcake? 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 here? My secret is the Wilton Frosting gun! 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.

    Who wants a Christmas cupcake? 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 here? My secret is the Wilton Frosting gun! You won’t believe how easy it is to produce professional looking desserts!

    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:

    Who wants a Christmas cupcake? 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 here? My secret is the Wilton Frosting gun! You won’t believe how easy it is to produce professional looking desserts!

    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!

    • White Chocolate Candy Cane Cookie Recipe
    • Hidden Mickey Candy Cane Cookies
    • Christmas Cookie Recipes Everyone Will Love
    • Peppermint Mocha Cookies
    • 20 Amazing Christmas Sugar Cookies
    Who wants a Christmas cupcake? 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 here? My secret is the Wilton Frosting gun! You won’t believe how easy it is to produce professional looking desserts!

    Candy Cane Cupcakes

    A delicious cupcake topped with creamy peppermint flavored buttercream frosting and crushed candy canes.
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Cooling Time: 1 hour 10 minutes
    Total Time: 2 hours 5 minutes
    Servings: 24
    Calories: 328kcal
    Author: Kelly Stilwell

    Ingredients

    For the Cupcakes

    • 3 C flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • ¾ teaspoon 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 teaspoon 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.

    Nutrition

    Serving: 1 | Calories: 328kcal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 45mg | Potassium: 62mg | Fiber: 1g | Sugar: 35g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
    « Festive Cranberry Cupcakes
    Eggnog Custard with Crushed Peppermint »
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    Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

    Reader Interactions

    Comments

    1. Erlene

      January 03, 2016 at 10:42 pm

      I love peppermint cupcakes. I make fresh whipped topping too and love it! Thanks for sharing on Merry Monday.

      Reply
      • Kelly Stilwell

        January 05, 2016 at 8:53 pm

        Thank you, Erlene! Appreciate the visit!

        Reply
    2. Johlene@FlavoursandFrosting

      December 16, 2015 at 9:19 am

      I published something similar on my blog this week and that´s why these caught my eye! They are beautiful!! I love the whipping cream frosting 🙂
      ps. saying hi from Dream Create Inspire 🙂

      Reply
      • Kelly Stilwell

        December 17, 2015 at 11:18 am

        Thanks for the compliment and the visit, Johlene! Off to check out your site!

        Reply

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    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

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