Introduction

These Candy Cane Cupcakes are a festive treat perfect for the holiday season. They combine a soft, tender cupcake with a hint of minty candy canes, topped with a creamy vanilla frosting and crunchy crushed candy cane sprinkles. A delightful way to add some holiday cheer to your dessert table!

The image shows six cupcakes with two layers each: a light brown cake base topped with a smooth white frosting layer. On top of the frosting, there is a sprinkle of crushed red and white candy pieces, giving a textured look. One cupcake has a bite taken out, revealing the soft cake inside. They are placed on a black wire cooling rack over a white marbled textured surface with two red and white striped candy canes lying beside the rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Blend (or preferred gluten free all-purpose flour blend)
3 tsp baking powder
1 tsp salt
1/2 cup butter, softened (for cupcakes)
1 cup sugar
1 tbsp vanilla extract (for cupcakes)
2 large eggs
1 1/2 cups milk
1/2 cup half & half
1 cup crushed candy canes (roughly 14 canes), plus extra for topping
1 cup butter, softened (for frosting)
1 tbsp vanilla extract (for frosting)
4 cups powdered sugar
1-2 tbsp half & half (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Line cupcake tins with paper liners.
Step 2: In a large bowl, whisk together the gluten free flour blend, baking powder, and salt. Set aside.
Step 3: In a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
Step 4: With the mixer on low, slowly add the flour mixture. Then pour in the milk and half & half, mixing until smooth. Fold in the crushed candy canes gently.
Step 5: Fill each cupcake liner a little more than 3/4 full with batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
Step 7: For the frosting, beat the softened butter, vanilla extract, and half of the powdered sugar in a stand mixer until combined.
Step 8: Gradually add the remaining powdered sugar, about 1/2 cup at a time. Check the thickness and add 1 to 2 tablespoons of half & half to reach your desired frosting consistency.
Step 9: Apply the frosting with a spatula, spoon, or piping bag. Sprinkle the cupcakes with reserved crushed candy canes and serve.

Tips & Variations

For a thicker frosting that holds sharp edges, skip the half & half. Add it only when you want a softer, creamier frosting perfect for cupcakes.
Use your favorite gluten free flour blend, but note that results may vary slightly depending on the blend.
For extra peppermint flavor, add a teaspoon of peppermint extract to the batter or frosting.

Storage

Store cooled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before adding frosting.

How to Serve

A close-up of a cupcake with one layer of light brown cake in a silver wrapper at the bottom, topped with one thick, smooth layer of creamy white frosting spread evenly on top, sprinkled with small red and white crushed candy pieces. The cupcake is on a black cooling rack placed on a white marbled surface, with other similar cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute dairy-free butter and use plant-based milk and cream alternatives in equal amounts for a dairy-free version. The texture may vary slightly.

How do I prevent the frosting from being too runny?

Use less half & half or omit it entirely for a thicker frosting. Adding powdered sugar slowly helps you control the consistency better.