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Candy Cane Cupcakes Recipe

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4.6 from 490 reviews

Delight in these festive Candy Cane Cupcakes, featuring a moist gluten-free batter infused with crushed candy canes and topped with a creamy vanilla buttercream frosting sprinkled with more candy cane pieces. Perfect for holiday celebrations, these cupcakes combine classic flavors with a refreshing peppermint crunch.

Ingredients

Scale

Cupcake Batter

  • 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
  • 1 Cup Sugar
  • 1 Tbsp Vanilla Extract
  • 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

Frosting

  • 1 Cup Butter, softened
  • 1 Tbsp Vanilla Extract
  • 4 Cups Powdered Sugar
  • 1–2 Tbsp Half & Half

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners. In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt. In a stand mixer, cream the softened butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla extract. Slowly mix in the flour mixture on low speed. Next, add the milk and half & half and mix until smooth. Finally, gently fold in the crushed candy canes to incorporate the peppermint bits throughout the batter.
  2. Bake Cupcakes: Fill each cupcake liner a little more than three-quarters full with the batter. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting.
  3. Prepare Frosting: In a stand mixer, combine softened butter, vanilla extract, and half of the powdered sugar. Mix until combined, then gradually add the remaining powdered sugar in 1/2 cup increments, mixing well after each addition. Adjust the frosting consistency by adding 1 to 2 tablespoons of half & half to achieve a softer, creamier texture suitable for cupcakes. Note that omitting half & half will create a thicker frosting ideal for structured decoration.
  4. Frost Cupcakes: Using a metal spatula, the back of a spoon, or a piping bag, apply the frosting evenly over the cooled cupcakes. Finish by sprinkling the reserved crushed candy canes on top for an extra festive touch. Serve and enjoy!

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Adjust the amount of half & half in frosting for desired thickness and texture.
  • Use gluten-free flour blend for best results if avoiding gluten; results may vary with different blends.
  • Crush candy canes roughly to maintain texture and peppermint flavor without overpowering.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: candy cane cupcakes, gluten free cupcakes, peppermint cupcakes, holiday cupcakes, vanilla buttercream frosting, festive desserts

Find it online: https://amayaharis.com/candy-cane-cupcakes-recipe/