Let the Festive Baking Begin!

Hello, my festive friend! Can you smell it? That crisp, chilly air is starting to carry whispers of pine, cinnamon, and the pure, unadulterated magic of the holiday season. And in my kitchen, that magic smells a lot like sweet peppermint and warm vanilla, swirling together in a cloud of pure joy. Welcome to my favorite time of the year for baking, and welcome to the recipe that has become my absolute go-to for spreading Christmas cheer: my legendary Candy Cane Cupcakes with Peppermint Frosting.

Picture this: a pillow-soft vanilla cupcake, so light and fluffy it practically melts in your mouth, but with a secret. We’re infusing the batter with a cool hint of peppermint and folding in a shower of crushed candy canes that create little pockets of sweet, minty crunch. And the crowning glory? A sky-high swirl of the creamiest, dreamiest peppermint buttercream frosting, finished with another festive sprinkle of those iconic red-and-white stripes. These cupcakes aren’t just a dessert; they’re a conversation starter, a centerpiece, and a little bite of holiday nostalgia that will have everyone reaching for seconds.

I promise you, these merry, minty marvels are designed to steal the show at any Christmas gathering, from cookie exchanges to Christmas Eve dinners. And the best part? You don’t need to be a professional pastry chef to make them. We’re going to walk through this together, step-by-step, with all my favorite chef hacks and tips to ensure your cupcakes are nothing short of perfect. So, tie on your favorite (probably messy) apron, put on some holiday tunes, and let’s make some magic!

A Sweet Slice of Holiday Memory

This recipe always takes me right back to my grandma’s cozy kitchen. Every December, she would transform her home into a Christmas wonderland, and the baking was a central part of the production. One year, when I was about eight, I was deemed “old enough” to be her official Candy Cane Crusher. She’d hand me a zip-top bag and a handful of candy canes, and I’d take my job very seriously, whacking that bag with a rolling pin with all the festive fury my little arms could muster.

The sound of shattering candy canes mixed with the smell of her spruce tree and the crackle of the fireplace is a core memory for me. She’d let me fold the glittering red-and-white dust into the batter and, of course, I always got to lick the peppermint-scented beaters. Those cupcakes tasted like more than just sugar and flour; they tasted like tradition, like love, and like the pure, uncomplicated joy of the season. This recipe is my homage to her, and I hope it becomes a part of your own family’s sweet traditions, too.

Gathering Your Ingredients

Before we start, let’s get everything prepped! Using quality ingredients and understanding their role is the first secret to baking success. Here’s what you’ll need:

For the Candy Cane Cupcakes:

• 1½ cups all-purpose flour: The foundation of our cupcake. I like to use unbleached all-purpose for a tender crumb. For a slightly denser, moister cupcake, you can swap in cake flour, but all-purpose works beautifully here.
• 1½ tsp baking powder: Our leavening agent! This is what gives the cupcakes their lift and fluffy texture. Make sure it’s fresh for the best rise.
• ¼ tsp salt: A kitchen essential! Salt doesn’t make things taste salty; it enhances all the other flavors and balances the sweetness perfectly.
• ½ cup unsalted butter, softened: The key word here is softened. Leave it on the counter for an hour before you start. It should be cool to the touch but yield easily when pressed. This is crucial for creating a light and airy texture when creamed with the sugar.
• 1 cup granulated sugar: Sweetness and structure! When creamed with the butter, it helps incorporate air into the batter.
• 2 large eggs: Bring these to room temperature, too! Room temp eggs blend more evenly into the batter, giving you a smoother, more uniform crumb.
• 1 tsp vanilla extract: The classic flavor that makes the vanilla base sing. Use pure vanilla extract for the best flavor.
• ½ tsp peppermint extract: Our star flavor! A little goes a long way. Be careful not to over-measure, as it can become overpowering. We want a hint of cool mint, not toothpaste!
• ½ cup whole milk: The fat content in whole milk gives us a richer, more tender cupcake. For a dairy-free version, unsweetened almond or oat milk works great.
• ½ cup crushed candy canes: For the batter! Pro tip: Reserve a few tablespoons of the finest “dust” from crushing for the frosting later. The bigger pieces are perfect for the cupcake batter.

For the Peppermint Frosting:

• 1 cup unsalted butter, softened: Yes, another cup! This is a buttercream, after all. Properly softened butter is non-negotiable for a silky, pipeable frosting.
• 3 cups powdered sugar: Also called confectioners’ sugar. It dissolves easily and gives our frosting that smooth, classic texture.
• 1 tsp vanilla extract: A surprise guest! Vanilla adds a wonderful depth of flavor that keeps the peppermint from being one-dimensional.
• ½ tsp peppermint extract: We’re doubling down on the minty goodness here.
• 2 tbsp heavy cream: This makes the frosting luxuriously creamy and helps achieve the perfect piping consistency. You can use milk in a pinch, but heavy cream is king.
• ¼ cup crushed candy canes: For that gorgeous, festive topping!

Let’s Get Baking: Step-by-Step Instructions

Okay, team! Oven on, aprons tied, let’s do this. Follow these steps, and you’ll be a cupcake champion in no time.

1. Preheat and Prep. First things first, preheat your oven to 350°F (175°C). This is so important for even baking! While it’s heating up, line a standard 12-cup muffin tin with your favorite festive liners. I’m a sucker for the gold-foiled ones this time of year!
2. Combine the Dry Ingredients. In a medium bowl, grab your whisk and whisk together the 1½ cups of flour, 1½ tsp baking powder, and ¼ tsp salt. Whisking is better than sifting here—it’s easier and still does a fantastic job of aerating and combining everything. Set this bowl aside.
3. Cream the Butter and Sugar. In a large mixing bowl, add your softened ½ cup of butter and 1 cup of granulated sugar. Using an electric mixer (hand or stand), beat them together on medium-high speed for a full 2-3 minutes. Chef’s Hack: Don’t skimp on this time! We’re not just mixing; we’re creaming. This process incorporates tiny air bubbles into the fat, which is what gives our cupcakes that beautiful, light texture. The mixture should turn pale yellow and look fluffy.
4. Add the Eggs and Extracts. Beat in the 2 eggs, one at a time, making sure each is fully incorporated before adding the next. This prevents the batter from breaking. Then, pour in the 1 tsp vanilla and ½ tsp peppermint extract and mix until just combined. The kitchen should already be smelling amazing.
5. Combine Wet and Dry. Now, with your mixer on low speed, we’ll add the dry and wet ingredients alternately. Add about one-third of the flour mixture, mix until almost combined, then half of the ½ cup of milk. Repeat with another third of flour, the rest of the milk, and finish with the last of the flour. Mix until just combined—a few streaks of flour are okay! Over-mixing is the enemy of a tender cupcake, as it develops the gluten in the flour and can make things tough.
6. Fold in the Festive Crunch. Take a spatula and, by hand, gently fold in the ½ cup of crushed candy canes. This ensures they’re evenly distributed without over-working the batter.
7. Bake to Perfection. Using a cookie scoop or two spoons, divide the batter evenly between the 12 muffin cups, filling each one about ⅔ of the way full. This is the perfect amount to get a nice dome without overflow. Pop the tin in the preheated oven and bake for 18-20 minutes. They’re done when the tops spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. The All-Important Cool Down. As soon as they come out of the oven, let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This is critical! If you try to frost a warm cupcake, you’ll have a melty, sad puddle of frosting. Patience is a virtue, especially in baking!

To Make the Peppermint Frosting:

1. In a clean mixing bowl, beat the softened 1 cup of butter on medium speed until it’s perfectly smooth and creamy—about 2 minutes.
2. With the mixer on low, gradually add the 3 cups of powdered sugar, about one cup at a time. Once the sugar is incorporated, scrape down the bowl and increase the speed to medium-high. Beat for a full 2-3 minutes. The frosting will become light and fluffy.
3. Beat in the 1 tsp vanilla and ½ tsp peppermint extract and the 2 tablespoons of heavy cream. If your frosting seems too thick for piping, add another tablespoon of cream, one teaspoon at a time, until it reaches your desired consistency.
4. Frost those beautifully cooled cupcakes using a piping bag with a star tip for a gorgeous swirl, or simply spread it on with a knife or offset spatula for a charming, rustic look. Immediately sprinkle with the remaining ¼ cup of crushed candy canes so they stick!

How to Serve Your Masterpiece

Presentation is part of the fun! I love serving these cupcakes on a tiered cake stand for a real “wow” factor at holiday parties. For a cozy family night, just pile them high on a simple platter. They pair wonderfully with a hot cup of coffee, a cold glass of milk, or even a rich hot chocolate. The cool peppermint is the perfect contrast to a warm drink. For an extra special touch, garnish each plate with a whole mini candy cane on the side!

Get Creative: Fun Recipe Variations

Feel like mixing it up? This recipe is a fantastic canvas for your creativity!

• Chocolate-Mint Lovers: Replace ¼ cup of the all-purpose flour with ¼ cup of unsweetened cocoa powder for a chocolate-peppermint base.
• Fudgy Center: Before baking, press a small chocolate truffle or a square of a peppermint bark candy into the center of each cupcake batter-filled liner. It will create a delicious, molten-like center as it bakes.
• Dairy-Free Delight: Use vegan butter and your favorite non-dairy milk (oat and almond work best) in both the cupcake and frosting. Just make sure your candy canes are vegan-friendly!
• Adult Upgrade: Add a tablespoon of peppermint schnapps to the frosting (and reduce the heavy cream by a tablespoon) for a boozy twist for the grown-ups.
• Color Pop: Add a few drops of red food gel to your frosting for a pretty pink peppermint buttercream!

Chef’s Notes from My Kitchen to Yours

This recipe has seen many iterations in my kitchen over the years. I once, in a pre-coffee haze, accidentally used a full tablespoon of peppermint extract instead of a teaspoon. Let me tell you, we had the most breath-freshening cupcakes on the planet that year! Learn from my mistakes and measure your extracts carefully.

I’ve also learned that the method for crushing candy canes matters. If you pulse them a few times in a food processor, you get a more uniform crumb. But there’s something deeply therapeutic about the old-fashioned whacking-in-a-bag method, especially if you have kids (or just need to release some holiday stress!). The recipe has evolved to be foolproof, forgiving, and endlessly joyful to make. It’s not just about the destination (a delicious cupcake), but the wonderfully messy, fragrant, and heartwarming journey to get there.

Your Questions, Answered!

Here are answers to some common questions to ensure your cupcake success!

Q: My cupcakes domed a lot/overflowed. What happened?
A: This usually means the oven was a bit too hot, or the cups were overfilled. Ovens can vary, so an oven thermometer is a baker’s best friend! Also, trust the ⅔ full rule—it’s there for a reason. If doming is an issue, you can try reducing the oven temperature by 25°F next time.

Q: My frosting is too runny/thin. How can I fix it?
A> No worries! This is an easy fix. If it’s too thin, it’s likely too warm. Pop the bowl of frosting into the refrigerator for 15-20 minutes to firm up the butter, then re-whip it. You can also add a bit more powdered sugar, a ¼ cup at a time, until it thickens up.

Q: Can I make these cupcakes ahead of time?
A> Absolutely! You can bake the cupcakes a day in advance. Let them cool completely, then store them in an airtight container at room temperature. Make the frosting and store it separately in the fridge. Let the frosting come to room temperature and re-whip it before frosting the cupcakes on the day you plan to serve them.

Q: The candy canes in the cupcake sank to the bottom. How do I prevent that?
A> This is a common issue with mix-ins. The trick is to toss your crushed candy canes in a tablespoon of the measured flour from the recipe before folding them in. The light coating of flour helps suspend them in the batter, so they stay distributed throughout the cupcake.

Candy Cane Cupcakes with Peppermint Frosting (Festive Holiday Treat)

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• Author: OliviaBennett

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Description

These cupcakes are holiday magic in bite form: soft vanilla cake infused with peppermint, sprinkled with crushed candy canes, and topped with a creamy peppermint buttercream. They’re a festive treat for parties, family gatherings, or simply to enjoy with a cozy cup of cocoa.

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Ingredients

Scale 1x2x3x

Cupcakes:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• ½ cup whole milk

• ½ cup crushed candy canes (reserve a few tablespoons for frosting)

Peppermint Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• 2 tbsp heavy cream

• ¼ cup crushed candy canes for garnish

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Instructions

1. Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. Mix Dry Ingredients: Whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: Beat butter and sugar 2–3 minutes until pale and fluffy.

4. Add Eggs & Extracts: Beat in eggs one at a time, then vanilla and peppermint extract.

5. Combine Wet & Dry: Add flour mixture and milk alternately, mixing on low until just combined.

6. Fold in Candy Canes: Gently fold in ½ cup crushed candy canes.

7. Bake: Divide batter evenly among cups (⅔ full). Bake 18–20 min. Cool in pan 5 min, then transfer to wire rack.

8. Make Frosting: Beat butter until creamy. Gradually add powdered sugar, then vanilla, peppermint extract, and heavy cream. Adjust consistency if needed.

9. Frost & Garnish: Frost cooled cupcakes with piping bag or spatula. Sprinkle with reserved crushed candy canes.

Notes

• Chocolate-Peppermint: Replace ¼ cup flour with cocoa powder.

• Fudgy Center: Press a chocolate truffle or peppermint bark into batter before baking.

• Dairy-Free: Use vegan butter and non-dairy milk. Ensure candy canes are vegan.

• Adult Twist: Add 1 tbsp peppermint schnapps to frosting, reduce cream by 1 tbsp.

• Colorful Frosting: Add red food coloring for pink peppermint buttercream.

Pro Tip: Toss candy cane pieces in 1 tbsp flour before folding into batter to prevent sinking.

Nutrition

• Calories: 370 cal Per Slice
• Sugar: 35g
• Fat: 20g
• Carbohydrates: 45g

Nutritional Information (Est.)

Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 12 cupcakes

Per Cupcake (approximate): Calories: ~370 | Carbohydrates: 45g | Fat: 20g | Sugar: 35g | Protein: 3g

Final Thoughts: A Bite of Christmas Magic

And there you have it—the recipe that fills my home with the very essence of the holidays. These Candy Cane Cupcakes are more than just a treat; they’re a vessel for memory, a spark for new traditions, and a guaranteed smile-maker.

I hope this recipe brings as much light and joy to your kitchen as it has to mine and my grandma’s. As you share these with loved ones, amidst the wrapping paper and the twinkling lights, remember that the best part of the season is these sweet, simple moments of connection. So, from my kitchen to yours, I wish you a holiday filled with love, laughter, and of course, delicious desserts.

Happy Baking, and Merry Everything!