Candy Cane Peppermint Cupcakes

These candy cane peppermint cupcakes bring festive cheer to any gathering with their vibrant red and white swirl and cool peppermint frosting. They have become a favorite in my holiday baking lineup because of their balance between a classic vanilla cake and refreshing peppermint flavor, perfect for celebrations or just a special treat.

I first baked these last winter and found they instantly brought smiles and cozy vibes to my family’s holiday table. They have since become a requested dessert every season.

Ingredients

• White cake mix: with required ingredients as per package — provides a reliable and easy base for the cupcakes
• Red gel food coloring: gives the batter a vivid holiday red without thinning the mixture; gel is best quality for brightness
• Unsalted butter softened: creates a rich and creamy frosting base; choose high-quality butter for best flavor
• Kosher salt: just enough to balance sweetness and enhance flavor
• Confectioners’ sugar: forms the classic smooth and sweet frosting texture
• Heavy cream: adds creaminess and smoothness to the frosting
• Pure vanilla extract: lends warmth and depth to the frosting flavor
• Peppermint extract: the star flavor that makes these cupcakes uniquely festive
• Mini candy canes or coarse white and red peppermint sugar: for garnish that adds both crunch and visual appeal

Instructions

Preheat and prepare pans:

Place oven racks in upper and lower thirds and preheat oven to 175 degrees Celsius. Line 18 cupcake cups using two standard 12-cup muffin tins with paper liners.

Mix batter:

Prepare the cake batter according to package instructions thoroughly mixing all required ingredients. Divide the batter evenly in half. Add red gel food coloring to one half and stir gently until the color is evenly mixed and reaches your desired shade of red.

Fill cupcake liners:

Alternate spooning white batter and red batter carefully into each cupcake liner until they are about half full which is about 45 to 60 milliliters each. This creates the distinctive swirl and color contrast.

Bake:

Bake the cupcakes for 18 to 20 minutes. After 10 minutes, rotate the muffin tins from top to bottom and front to back to ensure even baking. To check if done, insert a clean toothpick into the center of a cupcake and it should come out clean without wet batter.

Cool:

Allow cupcakes to cool completely in tins on a wire rack before frosting to prevent melting or sliding.

Make frosting:

In a mixing bowl, beat the softened unsalted butter together with kosher salt on medium speed using an electric mixer until creamy and smooth which takes about 2 minutes. Gradually add the confectioners’ sugar in two batches, beating thoroughly after each addition. This prevents lumps and ensures the frosting is light. Add the heavy cream vanilla extract and peppermint extract. Increase the mixer speed to medium-high and beat for about 2 minutes until the frosting is light fluffy and smooth.

Create candy cane effect:

Use a small brush or a long skewer to paint two narrow lines of red gel food coloring inside a piping bag fitted with a round tip approximately 1.27 centimeters in diameter. This technique gives the frosting a candy cane stripe effect while piping.

Frost and garnish:

Fill the prepared piping bag with the peppermint frosting and pipe generous swirls on top of each cooled cupcake. Immediately garnish with a mini candy cane or sprinkle a bit of coarse peppermint sugar for an attractive finishing touch and added texture.

My favorite part is the peppermint frosting which perfectly complements the soft cake. One year my kids helped me decorate these and insisted on placing the candy canes just so which made the process even more fun and memorable.

Storage Tips

Store cupcakes in an airtight container at room temperature for up to three days. The peppermint flavor is freshest within the first day or two. You can refrigerate them but allow them to come back to room temperature before serving for the best texture.

Ingredient Substitutions

If you cannot find red gel food coloring, use natural color alternatives like beet juice powder but expect a lighter pinkish hue. For a dairy-free option substitute butter with a plant-based spread and use coconut cream instead of heavy cream. If you want a stronger mint kick, you can add crushed peppermint candies into the frosting but reduce the sugar slightly to balance.

Serving Suggestions

Serve these cupcakes with hot chocolate or peppermint mocha coffee to amplify the holiday spirit. They also pair well with a simple glass of cold milk. They make wonderful edible gifts when wrapped in clear boxes tied with festive ribbons.

These cupcakes combine festive flavor and fun presentation perfectly, making them a holiday staple worth mastering.

FAQs about Recipes

→ How do I achieve the red and white swirl effect?

Divide the batter evenly and color half with red gel food coloring. Alternate spoonfuls of red and white batter into the liners to create a layered swirl when baked.

→ What is the best way to check cupcake doneness?

Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs but no wet batter.

→ How do I make the peppermint frosting light and fluffy?

Beat softened butter with salt until creamy, then gradually add confectioners’ sugar and mix thoroughly. Add cream, vanilla, and peppermint extracts, beating on medium-high speed until fluffy.

→ Can I decorate without mini candy canes?

Yes, coarse white and red peppermint sugar can be sprinkled on top to provide a similar festive look and subtle crunch.

→ What is the purpose of painting red gel inside the piping bag?

Painting stripes of red gel inside the bag creates a subtle red pattern on the piped frosting, enhancing the festive appearance.