Name: Delicious Candy Cane Cupcake
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1/2 cup milk; 1/2 cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 2 tablespoons heavy cream or milk; 1/2 teaspoon peppermint extract (for frosting); Red food coloring (optional); 1/4 cup crushed candy canes; Optional: whole mini candy canes for garnish

Jump to Recipe·Leave a Review

This Delicious Candy Cane Cupcake is a festive holiday treat that combines the cool freshness of peppermint with the sweetness of vanilla cake and fluffy frosting. Topped with crushed candy canes and a swirl of peppermint frosting, these cupcakes are merry, bright, and perfect for Christmas celebrations.

Why You’ll Love This Recipe

I love this recipe because it’s both eye-catching and easy to make. The vanilla cupcakes are light and moist, with just the right touch of peppermint. The frosting is creamy and refreshing, and the candy cane crunch on top gives it a fun, festive finish. Whether I’m baking for a holiday party or just treating myself, these cupcakes always feel like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Peppermint extract
Milk

For the frosting:

Unsalted butter (softened)
Powdered sugar
Heavy cream or milk
Peppermint extract
Red food coloring (optional for swirl effect)

Toppings:

Crushed candy canes
Whole mini candy canes (optional, for decoration)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
I add the dry ingredients to the wet mixture in batches, alternating with milk, and mix until just combined.
I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Then I let them cool completely on a wire rack.
For the frosting, I beat the butter until smooth, then gradually add powdered sugar. I add peppermint extract and just enough cream to get a fluffy consistency.
For a red swirl effect, I streak the inside of a piping bag with red food coloring before adding the white frosting, then pipe it onto the cooled cupcakes.
I sprinkle crushed candy canes on top and garnish with mini candy canes if I’m feeling extra festive.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 20 minutes to prep, 20 minutes to bake, and another 15 minutes to frost and decorate. Total time: approximately 55 minutes.

Variations

I sometimes mix crushed candy canes into the batter for a peppermint crunch inside.
For a chocolate twist, I replace half the flour with cocoa powder.
I add a few drops of almond extract for extra depth of flavor.
If I want a shortcut, I use a vanilla cake mix and add peppermint extract to customize it.
I make them mini-sized for bite-sized party treats.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Before serving, I let refrigerated cupcakes come to room temperature for the best texture. They can also be frozen (without frosting) for up to 2 months and frosted after thawing.

FAQs

Can I use store-bought frosting?

Yes, I sometimes use vanilla frosting and mix in peppermint extract for convenience. Adding food coloring or swirls is still easy with a piping bag.

How do I crush candy canes without making a mess?

I place them in a zip-top bag and gently crush them with a rolling pin. I don’t crush too finely, so they still have texture.

Can I make these cupcakes ahead of time?

Absolutely. I often bake the cupcakes a day in advance and frost them the next day. They hold up well and stay moist.

What type of food coloring is best for the swirl?

I prefer gel food coloring because it gives vibrant color without thinning the frosting. A little goes a long way.

Are these cupcakes kid-friendly?

Definitely. The peppermint is mild and the candy cane topping makes them fun and festive for kids. I just skip the whole candy cane topper for younger ones.

Conclusion

These Delicious Candy Cane Cupcakes bring holiday cheer to every bite. With their soft peppermint flavor, creamy frosting, and crunchy candy topping, they’re a sweet way to celebrate the season. Whether I’m baking for a party, a cookie exchange, or just for fun, these cupcakes always make the holidays feel a little more magical.