Candy Cane Peppermint Cupcakes

These candy cane cupcakes bring the festive spirit right to your kitchen with their red and white swirls that echo classic peppermint candy. Combining a box white cake mix with colorful batter and a peppermint-spiked frosting, they create a dessert that is both visually delightful and refreshingly sweet. Perfect for holiday gatherings or any time you want that cool peppermint flavor in cupcake form.

I first made these cupcakes at a holiday party, and they instantly became a favorite with friends who love the fresh but sweet peppermint flavor. The visual appeal drew people in even before tasting.

Ingredients

• White cake mix: a convenient base that ensures light and fluffy cupcakes, choose your favorite brand with good reviews
• Red gel food coloring: use gel instead of liquid for vibrant color without altering batter consistency
• Unsalted butter: soft but not melted to help create a creamy, rich frosting without overpowering the peppermint
• Kosher salt: enhances flavors and balances sweetness throughout the frosting
• Confectioners’ sugar: essential for that silky smooth frosting texture, sift if lumpy for best results
• Heavy cream: adds moisture and makes the frosting light and fluffy
• Pure vanilla extract: deepens the flavor profile and complements peppermint
• Peppermint extract: provides the defining cooling peppermint flavor that mimics candy canes
• Mini candy canes or red and white coarse peppermint sugar: add a festive crunch and extra peppermint flavor on top

Step-by-Step Instructions

Sauté the Oven and Prepare Liners:

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 18 cups in two standard 12-cup muffin tins with baking liners to ensure easy cupcake removal.

Mix and Color the Batter:

In a large bowl, prepare the white cake mix exactly as the package directs. Transfer half of the batter into a separate medium bowl. Slowly add red gel food coloring and stir gently until you reach your desired vibrant red shade. Avoid overmixing to keep the batter light.

Fill the Cupcake Liners with Batter:

Using a small cookie scoop or spoon, fill the cupcake liners by alternating between the red colored batter and the plain white batter until each cup is about halfway full. This method creates the candy cane swirl effect after baking.

Bake and Cool:

Place the tins in the oven, rotating them halfway through bake time for even heat distribution. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on wire racks to avoid melting the frosting.

Prepare the Peppermint Frosting:

In a large bowl, beat unsalted butter and kosher salt on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar in two parts, mixing well after each addition to fully incorporate and prevent graininess. Then add the heavy cream, pure vanilla extract, and peppermint extract. Beat the mixture on medium-high speed for about 2 minutes until light, fluffy, and smooth to achieve the softest frosting.

Add Festive Red Color to Frosting Bag:

Fit a piping bag with a half-inch round tip for perfect cupcake topping. Using a small brush or skewer, carefully paint two thin lines of red gel food coloring inside the piping bag. This technique gives the frosting a beautiful candy cane stripe when piped.

Pipe and Garnish Cupcakes:

Transfer the frosting into the decorated piping bag. Pipe generous swirls over each cooled cupcake to create that signature peppermint swirl look. Finish by topping with mini candy canes or sprinkling with the red and white peppermint sugar for an extra festive crunch.

Bookmark

Peppermint extract is my favorite ingredient here since it perfectly captures that cool holiday flavor without overpowering. I fondly remember making these cupcakes with my kids, their eyes lighting up at the swirl colors and the smell that fills the kitchen like Christmas morning.

Storage Tips

Store cooled cupcakes in an airtight container in the refrigerator when frosted to keep frosting fresh and prevent drying. They will last about four to five days. You can also freeze unfrosted cupcakes in a freezer-safe container for up to two months. Thaw completely at room temperature and then frost before serving to maintain best texture and flavor.

Ingredient Substitutions

If you do not have peppermint extract, you can substitute with an equal amount of vanilla extract plus a tiny drop of spearmint extract to mimic the cooling flavor. Butter can be swapped for margarine in frosting if dairy-free options are needed but expect slight flavor differences. Light cream can be replaced by milk but the frosting will be less fluffy.

Serving Suggestions

Serve these cupcakes chilled or at room temperature alongside a hot cup of cocoa or coffee to balance the cooling peppermint frosting. They also pair well with simple vanilla or chocolate milkshakes for a fun holiday treat. Garnish plates with extra peppermint sugar or crushed candy canes for added texture.

Cultural Context

Peppermint has long been associated with the winter holidays and is a common flavor in Christmas desserts due to its refreshing and sweet qualities. Candy canes themselves originated in Europe in the 17th century as simple white sugar sticks and evolved over time into the red-and-white striped festive treat recognized worldwide today.

Pro Tips

• Always beat the frosting well after adding sugar and cream to incorporate air, which makes it extra fluffy and smooth
• Use gel food coloring sparingly inside the piping bag to create subtle but beautiful stripes, too much can muddy the color
• Rotate baking pans halfway through baking for evenly cooked, moist cupcakes every time

Common Recipe Questions

→ How do I achieve the swirl effect in the batter?

Divide the cake batter into two bowls and color one portion with red gel food coloring. Spoon alternating scoops of each into lined muffin tins to create a red and white swirl before baking.

→ What’s the best way to get fluffy frosting?

Beat softened butter and salt until creamy, then gradually add confectioners' sugar. Whip in heavy cream, vanilla, and peppermint extracts until the frosting is light and airy.

→ How can I create candy cane stripes in the frosting?

Paint thin lines of red gel food coloring inside the piping bag before filling it with white frosting. When piped, this creates natural red streaks resembling candy cane stripes.

→ Can I use fresh mint instead of peppermint extract?

Fresh mint has a different flavor profile; for the classic cooling taste, peppermint extract is preferred to complement the sweetness and achieve the signature flavor.

→ What’s a good way to decorate these cupcakes for added texture?

Top each cupcake with mini candy canes or sprinkle coarse red and white peppermint sugar for festive appearance and subtle crunch.