Candy Cane Cupcakes
Light and fluffy peppermint-infused vanilla cupcakes topped with a creamy swirl of frosting and crunchy crushed candy canes.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1.5 tsp Baking Powder
- 0.5 tsp Salt
- 0.5 cup Unsalted Butter, softened
- 2 units Large Eggs
- 0.5 cup Whole Milk
- 1.5 tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 4 units Candy Canes
- 2 tbsp Heavy Cream
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the peppermint and vanilla extracts.
- Gradually add the dry ingredients and milk to the butter mixture, alternating between them and mixing until just combined.
- Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Frost with a peppermint buttercream and top with crushed candy cane pieces just before serving.
Notes
- Crush the candy canes in a sealed plastic bag with a rolling pin for a mess-free process.
- Use room temperature butter and eggs to ensure a smooth, well-emulsified batter.
- Garnish with candy cane bits right before serving to prevent them from melting into the frosting.
Find it online: https://dishmio.com/candy-cane-cupcakes/