Candy Cane Cupcakes


1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

1/2 cup crushed candy canes

Red food coloring (optional)

Peppermint extract (optional)


1/2 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup whole milk

1/2 tsp peppermint extract (adjust to taste)

Crushed candy canes for garnish


Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the crushed candy canes. If desired, add red food coloring for a festive touch and a few drops of peppermint extract for extra flavor.

Divide the cupcake batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

In a separate bowl, prepare the frosting by beating together softened butter, powdered sugar, milk, and peppermint extract until smooth and creamy.

Once the cupcakes are completely cooled, frost them with the peppermint frosting.

Garnish each cupcake with crushed candy canes for that signature candy cane look.

Prep Time: 30 minutes

Kcal: Calories may vary based on serving size and frosting amount.