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Candy Cane Cupcakes

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Candy Cane Cupcakes 🍬

These festive cupcakes combine a moist vanilla base with a peppermint crunch, topped with creamy candy cane frosting. Perfect for holiday parties or a sweet winter treat!

🛒 Ingredients (Makes 12 Cupcakes)

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup crushed candy canes

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream
  • 1/2 cup crushed candy canes
  • Optional: Mini candy canes for garnish

👩‍🍳 Instructions

  1. Preheat Oven:
    • Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
  2. Mix Dry Ingredients:
    • In a bowl, whisk flour, baking powder, and baking soda. Set aside.
  3. Cream Butter & Sugar:
    • In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
  4. Add Eggs & Vanilla:
    • Beat in eggs one at a time, then add vanilla extract.
  5. Combine Wet & Dry:
    • Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
  6. Add Candy Canes:
    • Fold in crushed candy canes for a minty crunch.
  7. Fill & Bake:
    • Spoon batter into liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool:
    • Let cupcakes cool completely on a wire rack.
  9. Make Frosting:
    • Beat butter until creamy. Gradually add powdered sugar, mixing until smooth.
    • Add vanilla and 2-3 tbsp heavy cream for desired consistency.
    • Fold in crushed candy canes.
  10. Decorate:
    • Pipe or spread frosting onto cooled cupcakes. Top with extra crushed candy canes and mini candy canes (optional).
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⏰ Timing & Servings

  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: ~35 minutes
  • Calories: ~350-400 kcal per cupcake (varies by frosting amount)
  • Servings: 12 cupcakes

💡 Tips

  • Crushing Candy Canes: Place candy canes in a ziplock bag and crush with a rolling pin for even pieces.
  • Storage: Store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Serve at room temperature.
  • Make Ahead: Bake cupcakes a day ahead; frost just before serving to keep crumbs crunchy.
  • Variations: Add a drop of peppermint extract to the batter or frosting for extra minty flavor, or drizzle with melted white chocolate.

🌟 Why You’ll Love This

These candy cane cupcakes are a festive, minty delight with a perfect balance of creamy frosting and crunchy peppermint. They’re quick to make, visually stunning, and sure to impress at holiday gatherings!

Let me know if you need tips on crushing candy canes, sourcing ingredients, or more holiday dessert ideas! 🎄🍬