Candy Cane Peppermint Cupcakes are the perfect festive treat that captures the essence of the holiday season. With their light and moist cake, refreshing peppermint flavor, and a delightful candy cane crunch on top, these cupcakes are not just visually appealing but also offer a mouthwatering experience that’s hard to resist. Whether you’re hosting a holiday gathering, looking for a fun baking project with the kids, or simply want to indulge your sweet tooth, these cupcakes will add a joyful touch to your celebrations!
Why Make This Candy Cane Peppermint Cupcakes
There are countless reasons to whip up a batch of Candy Cane Peppermint Cupcakes. First, they make a festive centerpiece for any holiday dessert table, featuring bright red and white colors that evoke the holiday spirit. Each bite bursts with the refreshing taste of peppermint, making them perfect for those who love seasonal flavors. Additionally, these cupcakes are easy to make and can be a fun activity for family and friends to enjoy together. Plus, they’re a delightful way to share holiday cheer with neighbors, friends, or coworkers!
How to Make Candy Cane Peppermint Cupcakes
Making Candy Cane Peppermint Cupcakes is simple and straightforward, even for novice bakers. The process starts by preparing the cupcake batter, which combines all your favorite ingredients into a creamy mixture. Next, after baking, these cupcakes cool down and get topped with a smooth peppermint frosting and crushed candy canes. The result is a scrumptious treat that looks as good as it tastes!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 teaspoon peppermint extract
- Crushed candy canes for topping
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and peppermint extract until combined.
- In another bowl, mix the flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fill cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- In a separate bowl, beat together powdered sugar, butter, vanilla extract, milk, and peppermint extract until smooth and fluffy.
- Frost cooled cupcakes with the peppermint frosting.
- Top each cupcake with crushed candy canes and serve to enjoy the festive treat!
Nutritional Information
Per cupcake (Based on 12 servings):
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 130mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 2g
How to Serve Candy Cane Peppermint Cupcakes
These festive cupcakes shine during holiday parties, family gatherings, or cozy nights at home. Serve them on a decorative platter alongside a warm mug of hot cocoa or a scoop of peppermint ice cream for a delightful dessert combination. For a fun touch, you can even add a small candy cane to each cupcake as an adorable garnish. They also make wonderful homemade gifts, neatly packaged in holiday-themed boxes.
How to Store Candy Cane Peppermint Cupcakes
To keep your Candy Cane Peppermint Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, you can refrigerate them for up to a week. Make sure to let them sit at room temperature for about 30 minutes before serving if they’ve been in the fridge. For longer storage, consider freezing the unfrosted cupcakes in a freezer-safe container for up to three months. Just thaw them and frost when ready to serve!
Expert Tips for Perfect Candy Cane Peppermint Cupcakes
- Measure your flour correctly by spooning it into the measuring cup and leveling off with a knife for accurate results.
- Ensure your butter is at room temperature for easier creaming with sugar.
- Don’t overmix the batter; mix until just combined to keep your cupcakes light and fluffy.
- Adjust the peppermint extract to your taste, especially if you want a stronger mint flavor.
- Use a piping bag for frosting to create beautiful swirls on top of your cupcakes.
Delicious Variations
- Chocolate Candy Cane Cupcakes: Replace half of the all-purpose flour with cocoa powder for a chocolatey twist.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Adaptation: Use flax eggs or applesauce in place of eggs and almond or coconut milk instead of regular milk.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for optimal freshness.
Can I use different extracts?
Yes! If you want to experiment, you can use vanilla or almond extract instead of peppermint, though the holiday flair may be diminished.
How do I achieve a perfect frosting consistency?
To get the right consistency for your frosting, start with softened butter and gradually add powdered sugar while mixing. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar until it reaches your desired texture.
Conclusion
Candy Cane Peppermint Cupcakes are a wonderful way to celebrate the festive season with delicious treats that everyone will love. They embody the spirit of joy and sharing, making them an undeniable hit for any holiday gathering. Whether you enjoy making them with family or gifting them to friends, will find that these cupcakes bring warmth and cheer wherever they go. So, grab your apron, gather the ingredients, and whip up a batch of these delightful cupcakes today! Happy baking!
Candy Cane Peppermint Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and peppermint extract until combined.
- In another bowl, mix the flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fill cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- In a separate bowl, beat together powdered sugar, butter, vanilla extract, milk, and peppermint extract until smooth and fluffy.
- Frost the cooled cupcakes with the peppermint frosting.
- Top each cupcake with crushed candy canes.