Candy Cane Cupcakes
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Candy Cane Cupcakes
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The whole family will love this fun and festive cupcakes
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Ingredients
For The Cupcakes
- 1 ¾ cups (225g) All-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (200g) sugar
- ¼ teaspoon salt
- 1 cups (240ml) buttermilk
- ½ cup (95ml) Oil
- 1 egg
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
For The Frosting
- 1 cup (226g) unsalted butter
- 3 cups (340g) Powdered Sugar
- ½ Tablespoon vanilla extract
- 2-3 Tablespoons fresh cream
- red gel food coloring as desired
- candy canes as desired
Instructions
Make The Cupcakes
- Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4 and line your cupcake tray with liners.
- In a large bowl, add the flour, baking powder, baking soda, sugar, and salt and set aside.
- Now add oil, egg, vanilla extract, peppermint extract, and buttermilk to another bowl and mix with an electric handheld mixer until homogeneous. Then add the combined dry ingredients, working in batches, and mix gently just until incorporated. Do not overmix.
- If adding in crushed candy canes, then gently stir them in.
- Using an ice cream scoop to scoop out the batter, fill each liner to ¾ full, and bake for 16-22 minutes or till the toothpick inserted in the middle comes out clean.
- Once baked, remove from the tray and let them cool down completely on a cooling rack before frosting.
Make The Frosting
- In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy. Add vanilla extract, fresh cream, and powdered sugar (in batches) and beat until you get a smooth and fluffy consistency. This will take about 5-6 minutes.
- Divide the frosting into two equal parts. Tint one part with red gel food coloring and keep one part as it is (white).
- Add each color frosting to a different piping bag.
Decorate The Cupcakes
- Place some plastic wrap on your counter and in the center, pipe a thick line red frosting, and pipe thick line with of white frosting next to it. You can also add it with a spatula if you want.
- Now carefully roll and then wrap the frosting into a log shape, being careful not to put too much pressure on it. Seal both ends by twisting.
- Insert one end of this wrapped frosting log in a large piping bag fitted with an open star tip nozzle, pull all the way through.
- Cut the end and pipe swirls on your cupcakes. Add a few candy canes on top for decoration.
Notes
- Measure your flour correctly. Use a knife to level the flour if using a measuring cup, or use your scales.
- For the best results, fill cupcake liners to ¾ full so they don’t dry out from having too little batter, or overflow from too much batter.
- Make sure your ingredients are at room temperature before using them.
- Don’t over-mix the batter; you want to stop once it is light and fluffy, or you will end up with dense cupcakes.
- Use a small ice cream scoop to fill the paper liners evenly and easily.
- A cooling rack will allow your cupcakes to cool evenly and at the same rate.
- Make sure your cupcakes are cooled completely before you add the icing. Otherwise, you will end up with runny icing, and that ain't fun.
- Adjust the amount of gel coloring you use till you get the desired bright shade in the frosting.
- If your frosting is too thick, then beat in an extra tablespoon or two of fresh cream.
- To make life easy, feel free to start with some cupcake mix or even some store-bought cupcakes.
- These will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. I suggest only piping the ones you want to eat/serve and storing the rest unfrosted.
- You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.
Nutrition Information
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Calories
424kcal
(21%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
152mg
(6%)
Potassium
52mg
(1%)
Fiber
0.4g
(2%)
Sugar
40g
(80%)
Vitamin A
482IU
(10%)
Vitamin C
0.01mg
(0%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 152mg | 6% |
| Potassium | 52mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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