Candy Cane Peppermint Cupcakes (Printable Version)
Fluffy swirled cupcakes with peppermint frosting and festive candy cane decoration for a sweet holiday treat.
# What You'll Need:
→ Cake Batter
01 -
1 box (15.25 oz) white cake mix with required ingredients as per package
02 -
Red gel food coloring as needed
→ Frosting
03 -
12 oz unsalted butter, softened
04 -
1/2 teaspoon kosher salt
05 -
12 oz confectioners’ sugar
06 -
2 tablespoons heavy cream
07 -
1 teaspoon pure vanilla extract
08 -
1/2 teaspoon peppermint extract
→ Decoration
09 -
Mini candy canes or coarse white and red peppermint sugar for garnish
# Step-by-Step Guide:
01 -
Position oven racks in the upper and lower thirds and preheat oven to 350°F. Line 18 cupcake cups across two 12-cup muffin tins with paper liners.
02 -
Prepare cake mix according to package directions. Divide batter evenly; tint one half with red gel food coloring until desired shade is reached.
03 -
Alternate spooning white and red batter into liners, filling each about halfway (approximately 3 tablespoons per liner).
04 -
Bake for 18 to 20 minutes, rotating pans halfway through baking. Test doneness by inserting a toothpick; it should come out clean. Cool cupcakes completely before frosting.
05 -
Beat softened butter and kosher salt with an electric mixer at medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar in two batches, mixing thoroughly after each addition. Add heavy cream, vanilla, and peppermint extracts; beat at medium-high speed for 2 minutes until light and fluffy.
06 -
Using a small brush or skewer, paint two lines of red gel food coloring inside a piping bag fitted with a 1/2 inch round tip. Fill bag with frosting, pipe over cooled cupcakes, and garnish with mini candy canes or sprinkled peppermint sugar.
# Additional Notes:
01 -
Alternating batters create a festive swirl effect resembling candy canes.