Candy Cane Cupcakes: Irresistibly rich and creamy.

A Sweet Start

I love the smell of peppermint. It always reminds me of Christmas. Making these cupcakes fills my kitchen with that happy smell. Doesn’t that smell amazing?

These candy cane cupcakes are so fun to make. They are perfect for a holiday party. Or just for a cozy afternoon. What is your favorite holiday treat to bake?

A Little Kitchen Magic

Let me tell you a secret. The swirled red and white batter is easy. You just spoon the colors on top of each other. The oven does the rest of the work.

I once made these with my grandson. He was so surprised when we cut one open. He saw the pretty red swirl inside. I still laugh at that. This matters because cooking together makes sweet memories.

The Frosting on Top

The buttercream is my favorite part. It is fluffy and sweet. The peppermint extract makes it taste so fresh. A little salt makes the flavor even better.

You can pipe it on with a star tip. Or just spread it with a knife. It will be delicious either way. Do you like to pipe your frosting or spread it?

A Crunchy Finish

Now for the decorations. Crushed candy canes are the best. They add a lovely crunch. They also make the cupcakes look so festive.

*Fun fact: Candy canes were originally just white sugar sticks. The red stripes were added much later!* I think the red and white is just perfect. It feels like a celebration.

Why We Bake

Baking is about more than food. It is a way to show people you care. Sharing a homemade cupcake is like sharing a little hug.

This matters because it connects us. It is a small act of love. Who will you share these cupcakes with? I hope they bring a smile to someone’s face today.

Ingredients:

Ingredient	Amount	Notes
flour	1⅔ cups
baking powder	2 teaspoons
baking soda	½ teaspoon
salt	¼ teaspoon
oil	⅓ cup
granulated sugar	¾ cup
egg whites	3 large	room temperature
peppermint extract	2 teaspoons
milk	⅓ cup
red gel food coloring	¼ teaspoon
unsalted butter	1 cup	softened
peppermint extract	1 teaspoon
powdered sugar	4 cups
milk	2 tablespoons
salt	¼ teaspoon	optional
Crushed candy canes		peppermints, and peppermint kisses

My Candy Cane Cupcakes: A Sweet Little Memory

I love the smell of peppermint in my kitchen. It reminds me of snowy days and holiday laughter. My grandson, Leo, helped me test this recipe last year. He got red food coloring on his nose. I still laugh at that.

These cupcakes are light and fluffy with a fun surprise inside. The red and white batter swirls together so prettily. Doesn’t that smell amazing? And the frosting is like a cloud of sweet mint. Let’s get our bowls ready.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large egg whites, room temperature
• 1 ½ tsp peppermint extract
• ⅔ cup milk
• Red food coloring (gel works best)

For the Peppermint Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 ½ tsp peppermint extract
• 1-2 tbsp milk
• Crushed candy canes, for decorating

Instructions

Step 1: First, heat your oven to 350°F. Line your muffin pan with those pretty cupcake wrappers. I have a whole collection of holiday ones. This part is simple, but it’s important. It gets you ready for the fun part.

Step 2: Now, let’s mix our dry ingredients. Grab a medium bowl for the flour, baking powder, baking soda, and salt. Just whisk them together gently. This makes sure our cupcakes rise perfectly. I like to call this the “cloud-making” step.

Step 3: In a bigger bowl, whisk the oil and sugar. You want it to look a little fluffy. Then add the egg whites and peppermint extract. The smell is already so festive. Finally, stir in the milk. (A hard-learned tip: room temperature egg whites mix in much better!).

Step 4: Time to combine everything. Pour the dry mixture into the wet bowl. Fold it in gently with a spatula. Some small lumps are totally fine, I promise. Over-mixing makes cupcakes tough. We want them soft and tender.

Step 5: Here’s the magic! Pour a third of the batter into another bowl. Stir in the red food coloring. Now we have two bowls of batter. One is white and one is a cheerful red. What’s your favorite holiday color? Share below!

Step 6: Let’s create our layers. Spoon white batter into each cup. Then add a little red batter on top. Finish with one more spoon of white. The colors will swirl as they bake. It’s a lovely little secret inside.

Step 7: Bake them for 13 to 15 minutes. A toothpick should come out clean when they’re done. Let them cool completely on a rack. This is the hardest part—waiting! Meanwhile, we can make the buttercream.

Step 8: For the frosting, beat the softened butter until it’s creamy. Add the peppermint extract. Gradually mix in the powdered sugar. It will get thick and dreamy. A splash of milk makes it perfect for piping.

Step 9: Finally, pipe the frosting onto the cool cupcakes. Decorate with crushed candy canes. They look so pretty and taste even better. Sharing these with family is my favorite part of the season.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 servings
Category: Dessert, Holiday

Three Fun Twists to Try

You can make this recipe your own. Here are a few ideas I love. They are all simple and delicious.

Chocolate Mint Swirl: Add two tablespoons of cocoa powder to half the batter. You’ll get a chocolate and peppermint marbled cupcake. It’s so rich and wonderful.

Hot Cocoa Topping: Skip the peppermint in the buttercream. Top the frosted cupcakes with mini marshmallows. It tastes just like a warm cup of cocoa.

Fruity Candy Cane: Use raspberry or strawberry extract instead of peppermint. The pink color is natural and lovely. It’s a fruity surprise for your friends.

Which one would you try first? Comment below!

Serving Your Sweet Creations

These cupcakes are a treat all on their own. But you can make them extra special. I like to serve them on a big platter. Sprinkle extra crushed candy canes around them. It looks so festive on the table.

For a drink, a cold glass of milk is always the best match. For the grown-ups, a peppermint hot chocolate with a little peppermint schnapps is cozy. It doubles down on that minty goodness.

Which would you choose tonight? A classic cold milk or a warm, cozy drink? I think I’d have one of each.

Keeping Your Cupcakes Fresh

These cupcakes are best eaten the day you make them. But I know life gets busy. You can store them in a sealed container on the counter for two days. The frosting will stay perfect.

You can also freeze them for a later treat. Just wrap each cupcake tightly in plastic wrap. Pop them in a freezer bag for up to three months. I once froze a whole batch for my grandson’s surprise visit. He was so happy to have a special snack ready.

Let them thaw on the counter for a few hours before serving. This little bit of planning makes busy days sweeter. It means you always have a homemade treat ready for guests. Have you ever tried storing cupcakes this way? Share below!

Simple Fixes for Common Cupcake Troubles

Sometimes our baking doesn’t go as planned. Do your cupcakes look flat? Make sure your baking powder is fresh. Old powder won’t make them rise. I remember when my cupcakes turned out like little pancakes. My baking powder was years old.

Is your buttercream too runny? Your butter might have been too soft. Just put the bowl in the fridge for ten minutes. Then mix it again. This will make it fluffy and perfect for piping.

Are the colors of your batter mixing together? Gently fold the red batter into the white. Do not stir it too much. This keeps the colors separate and pretty. Fixing small problems builds your confidence in the kitchen. It also makes your food taste and look its best. Which of these problems have you run into before?

Your Cupcake Questions Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.

Q: Can I make the batter ahead?
A: You can make it a few hours early. Keep it covered in the fridge until you are ready to bake.

Q: What if I don’t have peppermint extract?
A: You can use vanilla extract instead. You will have a lovely vanilla cupcake.

Q: Can I double this recipe?
A: Absolutely. Just use two muffin pans. You will have two dozen sweet treats.

Q: Are the decorations important?
A: They are just for fun. The cupcakes are delicious with or without them. A fun fact: Candy canes were first made over 350 years ago! Which tip will you try first?

Sharing the Sweetness

I hope you love making these festive cupcakes. Baking is a wonderful way to share joy with family and friends. It creates sweet memories in your kitchen.

I would be so delighted to see your creations. Your beautiful cupcakes could inspire other bakers. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.