Introduction to Candy Cane Peppermint Cupcakes
Ah, the holiday season! A time where kitchens come alive with sweet aromas, and laughter dances in the air. There’s something magical about baking, especially when it involves these delightful Candy Cane Peppermint Cupcakes. Their cheerful colors and festive spirit make them perfect for impressing family and friends, even when life gets busy.
As a mom myself, I know the juggle of work, school events, and holiday planning. This quick and fun recipe offers a beautiful way to spread joy and make sweet memories. Let’s dive into creating a treat that brings smiles to every gathering!
Why You’ll Love This Candy Cane Peppermint Cupcakes
These Candy Cane Peppermint Cupcakes are a holiday dream come true! Their vibrant red and white swirls make them visually stunning, instantly elevating any festive table.
But it’s not just about looks; each bite bursts with delightful peppermint flavor that tickles your taste buds. Best of all, even the busiest of moms can whip them up with minimal fuss. Trust me; these cupcakes are sure to spread smiles and festivities!
Ingredients for Candy Cane Peppermint Cupcakes
To create these delightful Candy Cane Peppermint Cupcakes, you’ll need a few essential components that combine to create magic. Start with a box of white cake mix, which serves as the base for our cupcakes, ensuring they’re light and fluffy.
Red gel food coloring adds a vibrant holiday hue, while unsalted butter brings creaminess to the frosting.
Don’t forget kosher salt, as it enhances the sweetness, making each bite irresistible. Then, there’s confectioners’ sugar, which sweetens our frosting to fluffy perfection.
Heavy cream and extracts—pure vanilla and peppermint—infuse dreamy flavors that capture the enchantment of the season.
For the finishing touch, decorate with mini candy canes or peppermint sugar for that festive flair!
Exact measurements for these ingredients can be found at the bottom of the post, perfect for printing. Enjoy the sweet journey of creating these holiday treats!
How to Make Candy Cane Peppermint Cupcakes
Step 1: Preheat and Prepare Your Pans
Let’s start by preheating your oven to 350°F (175°C). This is crucial for ensuring our Candy Cane Peppermint Cupcakes bake evenly. While that’s heating up, line two standard 12-cup muffin tins with colorful paper liners. These will not only add charm but also save you from a sticky cleanup later. The moment you see the oven’s glow, you know something magical is about to happen!
Step 2: Make the Cake Batter
Next, grab that box of white cake mix and prepare the batter according to the package instructions. This part is easy and quick! After mixing, divide the batter into two bowls. Add red gel food coloring to one bowl, stirring until you reach a fun, vibrant shade. Now for a bit of artistry! Alternate spooning the white and red batter into your lined cupcake cups, filling them about halfway. Watching those swirls come together is pure joy!
Step 3: Bake the Cupcakes
Now it’s time for the fun part—baking! Place the muffin tins in the oven, making sure to rotate them halfway through for even browning. Bake for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. These Candy Cane Peppermint Cupcakes should rise beautifully, filling your kitchen with a delightful aroma. Patience, my friend; the smell alone is worth the wait!
Step 4: Prepare the Frosting
While the cupcakes cool, let’s whip up that luscious peppermint frosting. In a bowl, beat the softened unsalted butter and kosher salt until creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Then, pour in heavy cream, pure vanilla extract, and peppermint extract. Beat on medium-high speed for about two minutes. You’re aiming for a light and fluffy consistency that whispers “holiday cheer” with every swirl!
Step 5: Frost the Cupcakes
Once your cupcakes have cooled completely—do not rush this part!—it’s time to frost! Using a piping bag fitted with a round tip, fill it with that delicious peppermint frosting. Now, let your creativity flow as you pipe the frosting atop each cupcake. To finish, add tiny mini candy canes or a sprinkle of coarse peppermint sugar on top. They not only taste delightful but look irresistible too!
Tips for Success
Here are some handy tips to ensure your Candy Cane Peppermint Cupcakes turn out fabulous:
- Make sure your butter is softened; it helps achieve that creamy frosting consistency.
- Don’t overmix the batter; it can lead to dense cupcakes.
- Rotate your cupcake tins halfway through baking for even results.
- Always let the cupcakes cool completely before frosting to keep the frosting from melting.
- Use a damp cloth to clean your piping tip for neat decoration.
Equipment Needed
Gathering the right tools can make your baking experience smooth and enjoyable. Here’s what you’ll need to whip up those Candy Cane Peppermint Cupcakes:
- Two standard 12-cup muffin tins
- Paper cupcake liners
- Mixing bowls
- Electric mixer (or whisk for a workout!)
- Piping bag with round tip
- Measuring cups and spoons
Variations
If you’re feeling adventurous or want to switch things up, here are some fun variations for your Candy Cane Peppermint Cupcakes:
- Use chocolate cake mix instead of white for a rich twist.
- Add crushed peppermint candies to the batter for extra crunch.
- Swap the frosting for chocolate ganache and sprinkle with peppermint sugar.
- Make mini versions by using a mini muffin tin for bite-sized delights.
- Try different extracts like almond or coconut for a unique flavor profile.
Serving Suggestions
When it comes to elevating your Candy Cane Peppermint Cupcakes, here are some delightful ideas:
- Pair them with a steaming cup of hot cocoa or peppermint mocha.
- Serve alongside a platter of sugar cookies for a festive spread.
- Dress your serving tray with sparkling holiday decorations for added cheer.
- Use colorful holiday-themed plates to enhance their presentation.
FAQs about Candy Cane Peppermint Cupcakes
As a fellow baking enthusiast, I know that questions often arise when whipping up festive treats. Here are some common queries about Candy Cane Peppermint Cupcakes that you might find helpful:
Can I make the batter ahead of time? Yes! You can prepare the cupcake batter in advance and store it in the fridge for up to 24 hours. Just stir gently before baking.
How should I store leftover cupcakes? Keep any uneaten cupcakes in an airtight container at room temperature for up to three days to maintain freshness.
Can I freeze these cupcakes? Absolutely! Just freeze them without frosting in an airtight container for up to three months. When ready to enjoy, thaw and frost as usual.
What can I use instead of peppermint extract? If peppermint isn’t your thing, you can substitute it with almond extract for a delightful twist in flavor!
These tips should make your cupcake adventure even sweeter!
Final Thoughts
As the holiday season draws near, these Candy Cane Peppermint Cupcakes truly capture the joy and spirit of celebration. With their festive colors and delightful flavors, they make any gathering feel special.
Baking becomes a cherished memory when shared with loved ones, whether at a holiday party or an evening at home. So, gather your family, roll up your sleeves, and make these cupcakes your go-to festive treat.
Let each bite be a reminder of the joy that comes from baking together, creating sweet moments that linger long after the last crumb. Happy baking!
Print
Candy Cane Peppermint Cupcakes
- Total Time: 40 minutes
- Yield: 18 cupcakes 1x
- Diet: Vegetarian
Description
Deliciously festive cupcakes featuring a delightful combination of rich peppermint flavor and vibrant colors, perfect for holiday celebrations.
Ingredients
- 1 box (432 g) white cake mix with required ingredients as per package
- Red gel food coloring, quantity as needed
- 340 g unsalted butter, softened
- 1/2 teaspoon kosher salt
- 345 g confectioners’ sugar
- 30 ml heavy cream
- 5 ml pure vanilla extract
- 2.5 ml peppermint extract
- Mini candy canes or coarse white and red peppermint sugar for decoration
Instructions
- Place oven racks in upper and lower thirds and preheat to 175°C. Line 18 cupcake cups in two standard 12-cup muffin tins with paper liners.
- Prepare cake batter according to package instructions. Divide batter in half and add red gel food coloring to one half, stirring until the desired shade is achieved. Alternate spooning white and red batter into liners until they are about half full (approximately 45 to 60 ml each).
- Bake cupcakes for 18 to 20 minutes, rotating tins halfway through. Insert a toothpick into the center to check doneness; it should come out clean. Allow cupcakes to cool completely.
- Beat softened butter and kosher salt with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar in two batches, beating thoroughly after each. Incorporate heavy cream, vanilla extract, and peppermint extract, then beat on medium-high speed for 2 minutes until light and fluffy.
- Using a small brush or long skewer, paint two lines of red gel food coloring inside a piping bag fitted with a 1.27 cm round tip.
- Fill the prepared piping bag with frosting and pipe over cooled cupcakes. Garnish each with a mini candy cane or sprinkle coarse peppermint sugar atop.
Notes
- Make sure to allow the cupcakes to cool completely before frosting.
- The red gel food coloring can be adjusted for color intensity based on personal preference.
- Store any leftover cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
