Candy Cane Cupcakes
User Reviews
0.0
0 reviews
Unrated
Candy Cane Cupcakes
Report
From scratch peppermint cupcakes that are colored and decorated to resemble candy cane treats! They're easy to make, full of holiday flavor, and delicious!
Share:
Ingredients
- 1 ⅔ Cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ Cup oil
- ¾ Cup granulated sugar
- ⅓ Cup milk
- 3 large egg whites room temperature
- 2 tsp peppermint extract
- ¼ tsp red gel food coloring
Peppermint Buttercream
- 1 Cup unsalted butter softened
- 1 tsp peppermint extract
- 4 Cups powdered sugar
- 2 Tbsp milk
- ¼ tsp salt optional
- peppermint candy for decoration
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees. Prepare a standard sized muffin pan by lining it with 12 cupcake liners. Set the pan aside for later.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or bowl of a stand mixer, whisk the oil and sugar together until fluffy. It should only take about 90 seconds with an electric mixer. Then mix in the milk until the batter is smooth.
- Whisk in the egg whites one at a time then add the peppermint extract.
- Add in the flour mixture and gently fold into the oil and egg mix.
- Take 1/3 of the cupcake batter and put it in a separate bowl. Add red food coloring and stir the batter until the batter is fully colored.
- Scoop a large amount of batter into each cupcake liner. Then use a teaspoon and put 2 teaspoons of red batter on top of the white batter. Then one more teaspoon of the white batter on top of the red batter.
- Put the cupcakes into the preheated oven and bake for 13-15 minutes. After the cupcakes are done let them cool before frosting.
Peppermint Buttercream Frosting
- To make the buttercream, cream the butter with an electric mixer. Add in the peppermint extract, then slowly add in the powdered sugar until the buttercream is a smooth and thick consistency.
- Add in 2 tablespoons of milk to make the buttercream more creamy. Add a little bit of salt to taste, about a pinch.
- Put the frosting into a piping bag and with a large star tip pipe the frosting onto the cupcakes after they’re cooled. Use crushed peppermint, candy canes, or even peppermint kisses to decorate the cupcakes.
Notes
- Cool cupcakes before frosting. Make sure the cupcakes are completely cooled off before adding the buttercream. If the cupcakes are still warm, the frosting will melt.
- Be careful not to over-mix the batter once the dry ingredients are added. This may affect how much the cupcakes rise in the oven.
- Adjust the peppermint extract to your taste. Some extracts are stronger than others.
- Store any leftover cupcakes in an airtight container at room temperature for up to five days.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
67g
(22%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
164mg
(7%)
Potassium
120mg
(3%)
Fiber
0.5g
(2%)
Sugar
52g
(104%)
Vitamin A
488IU
(10%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 164mg | 7% |
| Potassium | 120mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 52g | 104% |
| Vitamin A | 488IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
