These Peppermint Butter Candy Cane Cupcakes are festive white cake cupcakes swirled with red batter, topped with fluffy peppermint buttercream, and finished with crushed candy canes. The easy recipe makes 24 cupcakes and takes about 1 hour 10 minutes from mixing to decorating, including cooling time.
Every bite brings together tender vanilla-style cake, cool peppermint flavor, rich buttery frosting, and a crisp candy crunch. They are a cheerful choice for Christmas parties, cookie exchanges, school celebrations, or any dessert table that needs a bright red-and-white centerpiece.
Jump to RecipeWhy You’ll Love This Recipe
These cupcakes have the look of a bakery holiday dessert without requiring a complicated scratch cake. A boxed white cake mix keeps the crumb light and dependable, while peppermint extract gives the cake and frosting a clear seasonal flavor.
The red-and-white swirl makes every cupcake look special, even though the technique is simple. You can spoon the colors into the liners in alternating patches, then use a toothpick to create delicate ribbons rather than trying to make perfect stripes.
The candy cane topping supplies a pleasant crackle against the soft cake and creamy buttercream. For another festive candy-table idea, pair these cupcakes with our candy cane fudge, which brings the same cool peppermint flavor in a rich, sliceable treat.
This recipe is also easy to organize ahead of a party. Bake the cupcakes earlier in the day, prepare the buttercream once they are cool, and wait until close to serving time to add the crushed candy.
Ingredients You’ll Need
The cupcake batter starts with one 15.25-ounce box of white cake mix, 1 cup of water, 1/3 cup of vegetable oil, and three large eggs. Add 1/2 teaspoon of peppermint extract so the cake carries a gentle mint flavor beneath the frosting.
Red gel food coloring is optional, but it is the best choice for the candy-cane appearance. Gel coloring creates a strong pink or red shade without adding much liquid to the batter, so the texture stays consistent.
For the buttercream, gather 1 cup of softened unsalted butter, 4 cups of confectioners’ sugar, 2–4 tablespoons of milk or heavy cream, 1 teaspoon of peppermint extract, and 1/4 teaspoon of salt. You will also need six standard-size candy canes crushed for the cupcake tops, plus 4–6 finely crushed candy canes if you want to mix some into the frosting or use extra garnish.
- Use unsalted butter so you can control the savory balance with the measured salt.
- Let the butter soften at room temperature instead of melting it.
- Crush candy canes in a sealed bag with a rolling pin for easy cleanup.
- Keep some candy cane pieces coarse for texture and make any pieces mixed into frosting especially fine.
If you prefer to bake from scratch, a traditional alternative uses cake flour, baking powder, butter, sugar, egg whites, vanilla, peppermint extract, and milk. The supplied boxed-mix formula is the straightforward choice for a consistent 24-cupcake batch.
For another small, nostalgic dessert, our peanut butter blossom recipe makes a lovely companion for a holiday cookie tray.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and line two 12-cup muffin pans with paper liners. Lining both pans before mixing lets you portion the batter promptly and keeps the cupcake edges neat.
Step 2: Add the white cake mix, water, vegetable oil, eggs, and 1/2 teaspoon peppermint extract to a large mixing bowl. Beat according to the package directions, usually for about 2 minutes on medium speed, stopping to scrape the bowl if needed.
Step 3: Divide the finished batter evenly between two bowls. Leave one bowl white, then tint the other pink or red with a small amount of gel food coloring, adding more gradually until the shade is bright enough for a candy-cane effect.
Step 4: Spoon alternating portions of white and red batter into each paper liner. Fill the liners about two-thirds full, which leaves room for the cupcakes to rise without spilling over the pan.
Step 5: Lightly draw a toothpick through each portion of batter to create a striped swirl. Use only a few gentle passes, since excessive swirling can blend the colors into one shade.
Step 6: Bake for 18–22 minutes. The cupcakes are ready when the tops spring back lightly and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Step 7: Let the cupcakes cool in the pans for about 5 minutes, then transfer them to a wire rack. Cool them completely before adding frosting, because warm cake can soften the buttercream and make it slide.
Step 8: Beat the softened butter until smooth and creamy. Gradually add the confectioners’ sugar, then add the peppermint extract, salt, and 2 tablespoons of milk or cream; add more liquid as needed until the frosting is light and spreadable.
Step 9: Beat the buttercream for 2–3 minutes until fluffy. Pipe tall swirls with a star tip or spread the frosting with a small offset spatula for a simple homemade finish.
Step 10: Sprinkle the frosted cupcakes with crushed candy canes shortly before serving. Add a small candy-cane piece to each cupcake if desired, pressing it gently into the frosting so it stays upright.
How to Make Fluffy Peppermint Buttercream
The most important frosting detail is butter temperature. Softened butter should yield when pressed but still feel cool, because butter that is too warm can produce a loose frosting while butter that is too cold may remain lumpy.
Add the confectioners’ sugar gradually rather than all at once. This reduces clouds of sugar and gives the buttercream time to become smooth; once the sugar is incorporated, add the peppermint extract and salt.
Start with 2 tablespoons of milk or heavy cream and increase the amount one small splash at a time. Stop when the frosting holds a piped ridge but spreads easily, then beat for 2–3 minutes to add air and body.
If you want extra texture, stir 4–6 finely crushed candy canes into the finished buttercream. Keep the pieces very small, since larger shards can clog a piping tip and may soften as they sit.
A little salt keeps the frosting from tasting flat or overly sweet. The peppermint should be noticeable but fresh, so avoid adding extra extract until after tasting; the topping will add more mint flavor.
For a savory holiday side to serve before dessert, try our garlic herb butter roasted corn for a warm contrast to these cool peppermint cupcakes.
Decorating and Serving Ideas
For the cleanest presentation, pipe each cupcake with a high swirl and sprinkle the crushed candy over the peak and outer ridges. A few larger red-and-white pieces create a pretty finish, while finely crushed candy gives a snowy effect.
Add the candy cane garnish shortly before the cupcakes reach the table. Peppermint candy absorbs moisture from frosting and can become sticky or bleed its color if it sits on the cupcakes for many hours.
Serve the cupcakes at room temperature so the crumb is tender and the buttercream is creamy. Arrange them on a white platter with red napkins, silver sprinkles, or small holiday ornaments placed around—not on—the food.
These cupcakes also make a colorful dessert after a winter brunch. If you want another decorated cupcake for the same dessert table, compare them with our apple pie cupcakes, which offer a cozy spiced alternative.
Storage and Make-Ahead Tips
Store finished cupcakes in a covered container at room temperature for a short serving window, provided your kitchen is comfortably cool. Keep them away from heat and direct sunlight so the buttercream maintains its shape.
For best candy texture, frost the cooled cupcakes ahead of time but hold back the crushed candy cane topping. Add the garnish shortly before serving, especially if the cupcakes will be displayed for several hours.
You can prepare the cupcakes earlier in the day and decorate them once completely cool. If the buttercream firms up while it sits, let it rest briefly at room temperature and beat it again until spreadable before piping.
When transporting the cupcakes, use a container with enough height for the frosting swirls. Chill the decorated cupcakes briefly only if needed for travel stability, then allow them to lose their refrigerator chill before serving for the softest cake texture.
For a crunchy snack to place beside the cupcake platter, our chocolate peanut butter muddy buddies add a chocolate-rich option that balances the minty dessert.
Peppermint Butter Candy Cane Cupcakes
Ingredients
Method
- Heat the oven to 350°F and line two 12-cup muffin pans with paper liners.
- Beat the white cake mix, water, vegetable oil, eggs, and 1/2 teaspoon peppermint extract according to the package directions, usually for about 2 minutes on medium speed.
- Divide the batter in half and tint one portion pink or red with gel food coloring, if using.
- Spoon alternating portions of white and red batter into the liners, filling each about two-thirds full. Lightly swirl a toothpick through the batter for a striped appearance.
- Bake for 18–22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pans for about 5 minutes, then transfer them to a rack and cool completely.
- For the buttercream, beat the softened butter until smooth. Gradually add the confectioners’ sugar, then mix in the peppermint extract, salt, and enough milk or cream to create a light, spreadable consistency.
- Beat the frosting for 2–3 minutes until fluffy, then pipe or spread it over the cooled cupcakes. Finish with crushed candy canes and, if desired, a small candy-cane piece.
Notes
Final Thoughts
Peppermint Butter Candy Cane Cupcakes bring together everything people love about holiday baking: an inviting red-and-white design, a tender cake, creamy frosting, and a crisp candy finish. Because the recipe uses a dependable cake mix and a simple buttercream, it is approachable for both new bakers and experienced hosts.
Take your time with the cooling stage, use gel coloring for the clearest swirl, and wait until serving time to add the candy cane pieces. Those small details keep the frosting pretty, the candy crunchy, and every cupcake ready for a festive celebration.
Make a batch for a Christmas gathering, package a few for neighbors, or serve them with coffee after dinner. Once the first peppermint-sweet bite disappears, these cheerful cupcakes are likely to become a yearly holiday favorite.