Description
Candy Cane Peppermint Cupcakes are festive treats perfect for the holiday season, featuring a colorful striped design and a delicious peppermint-flavored frosting.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix with required ingredients as per package
- Red gel food coloring as needed
- 12 oz unsalted butter, softened
- 1/2 teaspoon kosher salt
- 12 oz confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- Mini candy canes or coarse white and red peppermint sugar for garnish
Instructions
- Position oven racks in the upper and lower thirds and preheat oven to 350°F. Line 18 cupcake cups across two 12-cup muffin tins with paper liners.
- Prepare cake mix according to package directions. Divide batter evenly; tint one half with red gel food coloring until desired shade is reached.
- Alternate spooning white and red batter into liners, filling each about halfway (approximately 3 tablespoons per liner).
- Bake for 18 to 20 minutes, rotating pans halfway through baking. Test doneness by inserting a toothpick; it should come out clean. Cool cupcakes completely before frosting.
- Beat softened butter and kosher salt with an electric mixer at medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar in two batches, mixing thoroughly after each addition. Add heavy cream, vanilla, and peppermint extracts; beat at medium-high speed for 2 minutes until light and fluffy.
- Using a small brush or skewer, paint two lines of red gel food coloring inside a piping bag fitted with a 1/2 inch round tip. Fill bag with frosting, pipe over cooled cupcakes, and garnish with mini candy canes or sprinkled peppermint sugar.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a more intense peppermint flavor, increase the amount of peppermint extract in the frosting.
- Feel free to substitute the white cake mix with a different flavor if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg