Description
Okay, so imagine if a candy cane and a cupcake had a beautiful holiday baby that tastes like Christmas morning and looks like it belongs on a magazine cover. That’s exactly what’s happening here. Candy Cane Peppermint Cupcakes are basically fluffy vanilla (or red velvet) cupcakes infused with peppermint extract, topped with swirls of creamy peppermint buttercream, then decorated with crushed candy canes and an actual mini candy cane sticking out of the top like a festive little flag. They’re minty, sweet, festive AF, and so pretty you’ll want to display them before eating them. I made these for a Christmas party once and someone asked if they could hire me to cater their wedding. I’m not a caterer. I just made cupcakes. Another time I brought them to a cookie exchange (yes, cupcakes to a COOKIE exchange—I’m a rebel) and they were gone before the cookies.
Ingredients
For the Cupcakes (Makes 12-15):
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract (start with 1/2 tsp if you’re nervous about mint)
- 1/2 cup whole milk
- 1/4 cup sour cream (secret ingredient for moisture)
- Red food coloring (optional, for pink or red cupcakes)
For the Peppermint Buttercream:
- 1 cup (2 sticks) unsalted butter, softened to room temp
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 tsp peppermint extract (adjust to taste)
- Pinch of salt
- Optional: white food coloring gel to make it bright white
For Decorations:
- 8–10 candy canes, crushed (put them in a zip-top bag and smash with rage and a rolling pin)
- 12–15 mini candy canes (one per cupcake)
- Red and green sprinkles (optional)
- White sanding sugar (optional, for sparkle)
- Edible glitter or pearl dust (if you’re feeling EXTRA fancy)
Equipment:
- Muffin tin
- Cupcake liners (festive red, white, or patterned)
- Piping bag with large star tip (like Wilton 1M or 2D)
- Hand or stand mixer
- Wire cooling rack
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl (or stand mixer), beat softened butter and sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. This step is crucial—don’t skip the beating time.
Add eggs one at a time, beating well after each addition. Scrape down the bowl between additions.
Mix in vanilla extract and peppermint extract. If you want pink or red cupcakes, add red food coloring now (start with 3-4 drops and add more for deeper color).
In a small bowl or measuring cup, whisk together milk and sour cream.
Add the flour mixture and milk mixture alternately to the butter mixture, starting and ending with flour. Mix on low speed: flour, milk, flour, milk, flour. Don’t overmix—stop as soon as everything is combined.
The batter should be smooth, thick, and smell AMAZING.
Fill cupcake liners about 2/3 full. Don’t overfill or you’ll get weird mushroom tops.
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The tops should spring back when lightly touched and look set but not dry.
Don’t overbake—dry cupcakes are sad cupcakes. Better to slightly underbake than overbake.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool COMPLETELY before frosting. Frosting warm cupcakes = melted frosting disaster.
While cupcakes cool, make your frosting. This is where the magic happens.
In a large bowl (or stand mixer), beat softened butter on medium-high speed for 2-3 minutes until creamy and pale.
Add powdered sugar one cup at a time, mixing on low speed after each addition to avoid a sugar explosion in your kitchen.
Add 2 tablespoons heavy cream, vanilla extract, peppermint extract, and a pinch of salt.
Beat on high speed for 3-5 minutes until light, fluffy, and smooth as silk. If it’s too thick, add more cream a tablespoon at a time. Too thin? Add more powdered sugar.
Taste it. Does it taste like peppermint heaven? Good. If you want it mintier, add more peppermint extract 1/4 tsp at a time.
Optional: Add white food coloring gel if you want BRIGHT white frosting instead of slightly off-white.
Transfer frosting to a piping bag fitted with a large star tip (like Wilton 1M or 2D for those gorgeous swirls).
Make sure cupcakes are completely cool. Like, actually cool. Touch them. Are they cool? Good.
Hold the piping bag perpendicular to the cupcake with the tip about 1/2 inch above the surface.
Starting from the outside edge, pipe in a spiral motion moving toward the center, gradually building upward.
When you reach the center/top, release pressure and pull away quickly to create a nice point.
Practice on parchment paper first if you’re nervous. The first one is always weird—that’s fine.
If you mess up, scrape it off and try again. Frosting is forgiving.
IMMEDIATELY after frosting (while the buttercream is still soft), sprinkle crushed candy canes generously over the top. Press gently so they stick.
Add a sprinkle of red and green sprinkles or white sanding sugar for extra sparkle.
Gently press a mini candy cane into the top of each cupcake at an angle, like a festive little handle.
Optional: Dust with edible glitter or pearl dust for that “freshly snowed on” effect.
Stand back and admire your work. You basically just made art.
Display them on a festive platter or tiered stand.
Take approximately 73 photos from different angles for social media.
Serve with hot chocolate, coffee, or eggnog.
Watch as people’s faces light up when they bite into minty, fluffy, candy-cane-topped perfection.
Notes
These are already perfect, but here are some ways to make them even MORE festive:
- Serve on a red or white platter for color contrast
- Arrange on a tiered stand for a Christmas dessert table
- Pair with peppermint hot chocolate or candy cane mochas
- Serve alongside other Christmas cookies and treats
- Package individually in clear boxes for holiday gifts
- Display with fresh greenery and twinkling lights
- Serve at Christmas parties, cookie exchanges, or holiday brunches
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~380 kcal
- Sugar: ~40g
- Sodium: ~150mg
- Fat: ~18g
- Carbohydrates: ~52g
- Protein: ~3g