Nothing says Christmas quite like these Candy Cane Cupcakes-a swirl of peppermint and vanilla that tastes just like the holidays. With fluffy red and white cake, creamy frosting, and a candy crunch on top, they're a merry little bite of nostalgia.
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Why This Recipe Works
Party-Ready: The red-and-white theme and candy decorations make them ideal for holiday potlucks or gifting.
Festive Flavor: Real candy cane bits and peppermint extract give those unmistakable holiday vibes.
Easy to Make: Uses a cake-mix base and simple frosting steps so you can focus on fun, not fuss.
Great Texture: Moist cake and creamy buttercream balance the crisp bite of candy cane bits.
Need more peppermint treats? Make sure to check out this Easy Peppermint Bark recipe, Candy Cane Beignets, and my tasty Peppermint Marshmallow Wands.
What This Recipe Needs
- White Cake Mix & Red Velvet Cake Mix: Store bought cake mix is my quick and easy go to for these cupcakes. Alternatively you can make some tasty white chocolate cupcakes and color half the batter red.
- Crushed Candy Canes: Mixed into the batter or sprinkled on top, they bring peppermint flavor and crunchy texture.
- Vanilla Buttercream with optional Peppermint Extract: The frosting that brings smooth, sweet richness and lets you highlight refreshing peppermint flavor.
- Mini Candy Canes & Sprinkles for Decoration: The finishing touch for sparkle and holiday charm. I also like to add red and green sprinkles, and some white sanding sugar!
- 1M Piping Tip and Piping Bags to frost with ease!
Substitutions
- Cake: Use vanilla or almond cake mix instead of red velvet for a lighter color base. You can even dye half the batter red to keep the color swirl.
- Peppermint Flavor: You can use peppermint extract instead of candy canes in the cupcakes; however, the extract can be a bit overwhelming, whereas the candy canes give you pockets of peppermint flavor. If you want to use extract, add 1-2 teaspoon instead of candy canes.
- Replace mini candy canes with crushed peppermint baking chips if canes aren't available.
How to Make Candy Cane Cupcakes:
- Step 1: Mix up a batch of white cake batter and stir in half of the crushed candy canes
- Step 2: Mix up a batch of red velvet cake batter and stir in the remaining half of crushed candy canes
- Step 3: Add spoonfuls of red and white batter to the cupcake tin.
- Step 4: Swirl the batter together with a toothpick.
- Step 5: Bake cupcakes until cooked through. Allow them to cool fully before frosting.
- Step 6: To start the frosting, whip the butter in a large mixing bowl.
- Step 7: Add in heavy cream, powdered sugar, salt, vanilla, and peppermint extract. Mix until fully combined.
- Step 8: Pipe the frosting onto each cupcake (I like using a 1M tip), then sprinkle with red and green sprinkles, and sanding sugar. Add a mini candy cane to each one and enjoy!.
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Expert Tips
- Chill the frosting slightly before piping if it starts to soften too much - this helps hold shape and prevents melting.
- Use a large star piping tip for a classic swirl, then immediately add crushed candy canes so they stick while soft. This is similar to my Christmas Tree Cupcakes.
- Let the cupcakes cool completely before frosting - warm cupcakes will cause the buttercream to melt and droop.
- Store the decorated cupcakes in an airtight container at room temperature for up to 2 days; add a slice of bread in the container to help maintain moistness.
Variations
- Drizzle melted white chocolate over the frosting and sprinkle with festive edible glitter.
- Make mini version cupcakes for easier servings or use a cupcake as a base for a holiday sweet jar gift.
Frequently Asked Questions
Yes - bake them in advance and frost the day of, or fully decorate then store in a cool place until serving.
Store in an airtight container and refrigerate up to 4 days; let come to room temperature before serving.
Yes - you can use one cake mix flavor; I reccomend using a white cake mix and adding red food gel to half of the batter so you can still create the swirl effect.
More Related Recipes
If you like this recipe, make sure to check out all my favorite Christmas recipes, like these Hidden Mickey Christmas Cupcakes, Easy Christmas Drink, Candied Cranberries, Snowman Oreo Balls, Snowball Cupcakes, Easy Gingerbread Trifle, Christmas Tree Cookies, and these delicious Christmas Rice Krispie Treats!
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Candy Cane Cupcakes
Ingredients
- 1 box white cake mix plus extra ingredients (eggs, oil, water)
- 1 box red velvet cake mix plus extra ingredients (eggs, oil, water)
- 12 candy canes crushed and divided, plus extra for decorating
- 48 Mini Candy Canes for Decoration
- Sprinkles Red and Green Jimmies, White Sanding Sugar
Vanilla Buttercream
- 2 cups butter softened to room temperature
- 10 cups powdered sugar
- 2 tbs vanilla*
- 10 tbs heavy cream
- 1 pinch salt
- ½ teaspoon peppermint extract optional
Instructions
- Preheat oven to 325°F and line a cup cake pan with cupcake liners
- Mix up one batch of white cake mix, add half of the crushed candy canes and gently mix in - set aside1 box white cake mix, 12 candy canes
- Mix up the red velvet cake mix then mix in the remaining crushed candy canes.1 box red velvet cake mix, 12 candy canes
- Scoop 2 spoonfuls of red velvet batter into each cupcake liner. Then scoop 1-2 spoonfuls of white batter on top of the red velvet batter. Then using a knife or toothpick swirl the mixtures together. Be careful not to mix them together too thoroughly or else the white will completely incorporate.
- Bake the cupcakes for 15 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
Vanilla Buttercream
- In a stand mixer, whip your butter on medium high speed until the butter is light and fluffy.2 cups butter
- Add in the powdered sugar 1 cup at a time, letting it mix into the butter completely. Add in the vanilla*, heavy cream, and pinch of salt, allowing the ingredients to incorporate fully. If it's not thick enough mix in another ¼ cup of powdered sugar.10 cups powdered sugar, 2 tbs vanilla*, 10 tbs heavy cream, 1 pinch salt, ½ teaspoon peppermint extract
- Pipe frositng on top of the cooled cupcakes with a 1M Piping Tip then sprinkle with sprinkles, sanding sugar, and stick a mini candy in each cupcake.48 Mini Candy Canes for Decoration
Notes
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days.
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