Candy Cane Cupcakes are festive chocolate cupcakes with a rich peppermint flavor, topped with peppermint buttercream frosting and a mini candy cane. They’re soft, moist, and perfect for Christmas parties, holiday brunch, or a sweet seasonal treat. The combination of chocolate and mint makes them irresistible, and the crushed candy canes add a fun, crunchy topping. These cupcakes are beginner-friendly and can be made in under an hour, making them a great choice for holiday baking with kids or for meal prep.
Ingredients of Candy Cane Cupcakes
Cupcakes:
150 g unsalted butter
150 g light brown sugar
125 g self-raising flour
25 g cocoa powder
1 tsp peppermint extract
3 medium eggs
Buttercream Frosting:
200 g unsalted butter (not baking spread)
400 g icing sugar
1 tsp peppermint extract
White food coloring (optional)
Extras:
12 mini candy canes
Crushed candy canes
Instructions
Preheat the oven to 180ºC (160ºC fan) and line a 12-cup muffin tin with paper liners. Beat together the unsalted butter and light brown sugar until light and fluffy. Add the self-raising flour, cocoa powder, peppermint extract, and eggs, and mix until smooth. Divide the batter evenly among the prepared cupcake cases and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the frosting, beat the unsalted butter until creamy. Add the peppermint extract and icing sugar, and beat until smooth. Add white food coloring if desired. If the frosting is too thick, loosen with 1–2 tablespoons of boiling water. Pipe the peppermint buttercream onto the cooled cupcakes, sprinkle with crushed candy canes, and top each cupcake with a mini candy cane.
How to Serve Them
Serve these cupcakes at holiday gatherings, Christmas brunches, or as a fun treat during the festive season. Enjoy them plain or with hot chocolate, coffee, or tea. They also make a beautiful addition to holiday dessert tables alongside cookies, fudge, and other treats.
Storage and Reheating
Store completely cooled cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To refresh the frosting after refrigeration or freezing, let cupcakes come to room temperature and gently stir the buttercream if needed.
Tips for Best Results
Ensure your butter is at room temperature for smooth frosting. Don’t overmix the cupcake batter to keep them tender. Use gel food coloring for vibrant frosting and crush candy canes carefully to avoid large shards. Pipe frosting with a piping bag for neat presentation.
Recipe Variations
Try a Chocolate Peppermint Layer Cake by doubling the batch and baking in 8-inch pans. Make White Chocolate Peppermint Cupcakes by swirling melted white chocolate into the batter or frosting. Mini Candy Cane Cupcakes are perfect bite-sized treats for parties.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, bake and cool cupcakes, then store in an airtight container for 1–2 days. Frost on the day you serve.
Can I adjust the peppermint flavor?
Yes, add more or less peppermint extract to suit your taste, but avoid overdoing it to prevent overpowering the chocolate.
Can these be made dairy-free?
Yes, substitute butter and milk with plant-based alternatives and ensure icing sugar is vegan-friendly.
