Jolly Candy Cane Delight Cupcakes Recipe – Sweet Holiday Magic

Sweet candy cane delights revolutionize ordinary cupcakes into festive winter treats that capture holiday magic.

Peppermint’s cool essence weaves through soft, tender crumbs with elegant sophistication.

Seasonal bakers understand these cupcakes represent more than simple desserts—they’re edible memories of childhood wonder.

Fluffy textures and vibrant colors promise a delightful sensory experience that awakens nostalgic emotions.

Bright red and white swirls create visual drama against delicate cake backgrounds.

Sophisticated yet playful, these confections blend culinary artistry with celebratory spirit.

Each bite connects you to cherished winter celebrations and warm family gatherings.

What Makes Candy Cane Cupcakes So Festive

• Create Festive Swirls: Achieve a stunning marbled effect by combining vanilla and peppermint batters, making each cupcake a unique work of art that catches everyone's eye.
• Embrace Holiday Flavor Fusion: Enjoy the delightful combination of classic vanilla and refreshing peppermint, perfectly capturing the essence of winter celebrations in every single bite.
• Quick and Easy Festive Treat: Whip up these cupcakes in under an hour, with simple ingredients and straightforward steps that even beginner bakers can master with confidence.

What’s Inside Candy Cane Cupcake Batter

• All-Purpose Flour: Provides the base structure and texture for the cupcakes, best when fresh and sifted for a smooth batter.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Baking Soda: Assists with leavening and balances the acidity in the recipe.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Adds richness and creates a tender crumb, room temperature for easy mixing.
• Sugar: Sweetens the cupcakes and helps with browning and texture.
• Eggs: Bind ingredients together and provide structure to the cupcakes.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Provides a classic, warm flavor to the base cupcake.
• Peppermint Extract: Gives a festive, cool mint flavor to the cupcake.

• Buttercream Frosting: Creamy topping that adds sweetness and decoration.
• Candy Canes: Crushed for a crunchy, minty garnish that adds festive decoration.
• Red Food Coloring: Creates a swirled, marbled effect in the cupcake batter.

Bake Candy Cane Cupcakes with Holiday Flair

Step 1: Prepare Baking Station

Preheat oven to 350°F. Line cupcake tin with 12 paper liners.

Step 2: Cream Butter and Sugar

Use mixer to blend butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Step 3: Combine Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Step 4: Create Batter

Gradually add dry ingredients to egg mixture, alternating with milk. Mix until just combined.

Step 5: Divide and Color Batter

• First bowl: Add vanilla extract
• Second bowl: Mix peppermint extract with red food coloring

Step 6: Swirl and Fill Cupcake Liners

Create marbled effect by swirling both batters together. Fill each liner 2/3 full.

Step 7: Bake Cupcakes

Bake for 18-20 minutes until toothpick inserted in center comes out clean.

Step 8: Cool Cupcakes

Let cupcakes sit in tin for 5 minutes. Transfer to wire rack and cool completely.

Step 9: Decorate Cupcakes

Frost with buttercream and sprinkle crushed candy canes on top.

Tips for Perfect Swirls and Peppermint Crunch

• Master the Marbling: Gently swirl the vanilla and peppermint batters using a toothpick or skewer to create beautiful, unique patterns without overmixing.
• Prevent Color Bleeding: Add food coloring sparingly to maintain distinct color sections and achieve a crisp, attractive marble effect.
• Crush Candy Canes Strategically: Break candy canes inside a sealed plastic bag using a rolling pin to create fine, even crumbs for a professional-looking topping.
• Temperature Matters: Ensure butter and eggs are at room temperature for smoother batter and more consistent cupcake texture.
• Frost Like a Pro: Use a piping bag with a star tip for elegant, bakery-style frosting that catches the crushed candy cane sprinkles perfectly.

Store and Reheat Candy Cane Cupcakes Easily

• Refrigerate cupcakes in an airtight container for up to 3 days. Separate layers with parchment paper to prevent frosting from sticking. Bring cupcakes to room temperature before serving to enjoy the best flavor and texture. When reheating, warm briefly in the microwave for 10-15 seconds on low power to maintain moisture. Avoid storing decorated cupcakes with crushed candy canes, as they may become soggy. For longer storage, freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 weeks, thawing at room temperature before frosting and serving.

What Matches Best with Candy Cane Cupcakes

• Pair with Peppermint Hot Chocolate: Smooth, creamy hot chocolate infused with peppermint schnapps complements the cupcake's minty flavor, creating a delightful winter dessert experience.
• Match with Vanilla Bean Chai Latte: Warm, spicy chai with subtle vanilla notes balances the sweet and cool peppermint cupcake, offering a cozy contrast.
• Serve alongside Chocolate Peppermint Bark: The rich dark chocolate and crisp peppermint bark enhance the cupcake's festive flavor profile, providing a delectable seasonal treat.

Candy Cane Cupcake Variations to Love

• Chocolate Peppermint Swirl: Replace vanilla extract with dark cocoa powder in one batter, creating a rich chocolate and peppermint marbled cupcake with deeper flavor complexity.
• Holiday Nutty Surprise: Fold chopped pecans or almonds into the batter before swirling, adding a delightful crunch and nutty undertone to the festive cupcakes.
• Cream Cheese Candy Cane: Incorporate cream cheese into the buttercream frosting for a tangier, smoother topping that complements the peppermint flavor perfectly.
• Gluten-Free Festive Version: Substitute regular flour with gluten-free all-purpose flour blend, ensuring those with dietary restrictions can enjoy these seasonal treats without compromising taste or texture.

Candy Cane Delight Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 37 reviews

• Total Time: 40 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Candy Cane Delight Cupcakes bring peppermint magic to holiday dessert tables with rich chocolate cake and cool mint frosting. Festive candy cane garnishes create a perfect seasonal treat that delights guests and sparks winter celebration joy.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups (355 ml) all-purpose flour
• 1 cup (240 ml) granulated sugar
• 2 large eggs
• ½ cup (120 ml) unsalted butter, softened
• ½ cup (120 ml) whole milk

Dry Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Flavor and Decoration Ingredients:

• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• Red food coloring
• Candy canes, crushed for garnish
• Buttercream frosting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare workspace by setting the oven to 350°F (175°C) and arrange 12 cupcake liners in a standard muffin tin.
2. Cream unsalted butter and granulated sugar in a stand mixer until the mixture becomes pale and voluminous, creating a light texture.
3. Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition to maintain a smooth consistency.
4. In a separate mixing bowl, thoroughly combine all-purpose flour, baking powder, baking soda, and salt using a whisk to ensure even distribution.
5. Gradually introduce the dry ingredient mixture to the egg blend, alternating with milk, and mix until just combined to prevent overmixing.
6. Divide the cupcake batter into two separate bowls, creating distinct flavor profiles.
7. Infuse one portion with pure vanilla extract, maintaining a classic flavor foundation.
8. Transform the second batter by adding peppermint extract and carefully introducing red food coloring for a festive marbled appearance.
9. Gently swirl the two batters together in each cupcake liner, filling approximately two-thirds full to allow room for rising.
10. Bake in the preheated oven for 18-20 minutes, verifying doneness by inserting a toothpick that emerges clean from the center.
11. Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire cooling rack to reach room temperature.
12. Once completely cooled, adorn each cupcake with smooth buttercream frosting.
13. Garnish by sprinkling crushed candy canes on top for a delightful seasonal crunch and visual appeal.

Notes

• Master the marble technique by gently swirling vanilla and peppermint batters to create a stunning visual and flavor contrast.
• Create uniform cupcakes by filling liners precisely two-thirds full, ensuring even baking and consistent texture.
• Transform plain buttercream into a festive topping by sprinkling crushed candy canes for a delightful crunch and peppermint burst.
• Prevent dry cupcakes by carefully mixing dry and wet ingredients just until combined, avoiding overmixing.
• Achieve perfectly baked cupcakes by testing doneness with a toothpick – it should come out clean with no wet batter clinging.
• Cool cupcakes completely before frosting to maintain structural integrity and prevent melting buttercream.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 245 kcal
• Sugar: 22 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 55 mg