Candy Cane Cupcakes
A delicious cupcake topped with creamy peppermint flavored buttercream frosting and crushed candy canes.
Prep Time35 minutes mins
Cook Time20 minutes mins
Cooling Time1 hour hr 10 minutes mins
Total Time2 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 328kcal
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 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.
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