Candy Cane Cupcakes
Candy Cane Cupcakes are the perfect festive treat to brighten your holiday celebrations! These fluffy vanilla cupcakes, infused with peppermint and topped with creamy frosting and crushed candy canes, create a delightful flavor experience. Ideal for Christmas parties or cozy family gatherings, these cupcakes are as fun to make as they are to eat. Let the joyful spirit of the season fill your kitchen as you whip up this deliciously sweet and minty indulgence!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup whole milk
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 candy canes, crushed
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
- Gradually add the dry ingredients alternating with milk until just combined—do not overmix!
- Fill cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- While cooling, prepare the frosting by mixing cream cheese, butter, and powdered sugar until smooth.
- Frost cooled cupcakes generously and sprinkle with crushed candy canes.
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 325
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg