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Peppermint Butter Candy Cane Cupcakes Recipe

Peppermint Butter Candy Cane Cupcakes

Soft peppermint white cake cupcakes are swirled with red batter, covered with peppermint buttercream, and decorated with crushed candy canes. This recipe makes 24 festive cupcakes.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 box (15.25 ounces) White cake mix
  • 1 cup Water
  • 1/3 cup Vegetable oil
  • 3 Large eggs
  • 1/2 teaspoon Peppermint extract
  • as needed Red gel food coloring
  • 6 Standard-size candy canes, crushed
Peppermint Buttercream
  • 1 cup (2 sticks) Unsalted butter, softened
  • 4 cups Confectioners’ sugar
  • 2–4 tablespoons Milk or heavy cream
  • 1 teaspoon Peppermint extract
  • 1/4 teaspoon Salt
  • 4–6 Candy canes, finely crushed, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. 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.
  3. Divide the batter in half and tint one portion pink or red with gel food coloring, if using.
  4. 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.
  5. Bake for 18–22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  6. Cool the cupcakes in the pans for about 5 minutes, then transfer them to a rack and cool completely.
  7. 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.
  8. 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

Use gel food coloring for a vivid stripe without thinning the batter. Add crushed candy cane topping shortly before serving because peppermint candy can absorb moisture, become sticky, or bleed color. Cupcakes must be completely cool before frosting.