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