This Peppermint Candy Cane Cupcakes Recipe is a festive Christmas Cupcake Recipe or even a festive Valentine’s Day Cupcake Recipe!
Here are some cute Holiday Cupcake Liners for all of your holiday baking! I think these are so cute!
I love all things peppermint and candy cane, so I am excited about this Peppermint Candy Cane Cupcakes Recipe! These would be a great Christmas Party Recipe for the office or your child’s class party. Plus, here are even more Christmas Crafts and Recipes!
Peppermint Candy Cane Cupcakes Recipe
INGREDIENTS:
Cupcake Ingredients:
3 Cups flour
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 tsp almond extract
1 1/2 Cups unsalted butter, room temp
1 1/2 Cups sugar
5 eggs, room temp
1 Cup whole milk
1 box small candy canes, crushed
Frosting Ingredients:
1 Cup soft unsalted butter
4 + Cups powdered sugar
4 Tbsp heavy whipping cream
1 tsp peppermint extract
1 bag of peppermint bits
DIRECTIONS:
Cupcake Directions:
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 tin 2/3 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’tcream 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 then add more powdered sugar 1/2 cup at a time. Mix well.
Frosting Your Cupcakes:
Scoop the frosting 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.
Peppermint Candy Cane Cupcakes Recipe
Prep Time: 20 minutes
Cook Time: 18 minutes
Additional Time: 15 minutes
Total Time: 53 minutes
This Peppermint Candy Cane Cupcakes Recipe is a festive Christmas Cupcake Recipe or even a festive Valentine's Day Cupcake Recipe!
Ingredients
Cupcake Ingredients:
- 3 cups flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 tsp almond extract
- 1 1/2 cups unsalted butter, room temp
- 1 1/2 cups sugar
- 5 eggs, room temp
- 1 cup whole milk
- 1 box small candy canes, crushed
Frosting Ingredients:
- 1 cup soft unsalted butter
- 4 + cups powdered sugar
- 4 Tbsp heavy whipping cream
- 1 tsp peppermint extract
- 1 bag of peppermint bits
Instructions
Cupcake Directions:
- 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 tin 2/3 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 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 then add more powdered sugar 1/2 cup at a time. Mix well.
Frosting Your Cupcakes:
- Scoop the frosting 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 Information:
Yield: 18Serving Size: 1
Amount Per Serving:Calories: 506Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 125mgSodium: 84mgCarbohydrates: 59gFiber: 1gSugar: 42gProtein: 5g
Make these for your Christmas Party and decorate Christmas Cookies! One of our family traditions is that on Christmas Night my whole family comes over to my house to eat dinner, holiday treats, and decorate cookies. This is one of our favorite traditions because it’s a very relaxed time that we get to hang out, play with gifts after opening them, and enjoy the evening with our close family!
Be sure to check out these Christmas Cupcake Wrappers to celebrate the season at all of your holiday parties!
I hope that you and your family can create new memories this year with new and old family traditions!
Disclosure: Pricing subject to change at any time. Please make sure you check the current price on Amazon.com before purchasing.
