Name: Candy Cane Cupcakes with Peppermint Frosting (Festive Holiday Treat)
Ingredients: 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); 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

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.

Ingredients

Scale

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

Instructions

Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: Beat butter and sugar 2–3 minutes until pale and fluffy.
Add Eggs & Extracts: Beat in eggs one at a time, then vanilla and peppermint extract.
Combine Wet & Dry: Add flour mixture and milk alternately, mixing on low until just combined.
Fold in Candy Canes: Gently fold in ½ cup crushed candy canes.
Bake: Divide batter evenly among cups (⅔ full). Bake 18–20 min. Cool in pan 5 min, then transfer to wire rack.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, then vanilla, peppermint extract, and heavy cream. Adjust consistency if needed.
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