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Indulge in the festive flavors of the season with these delightful Candy Cane Cupcakes. Perfect for holiday gatherings or a sweet treat any time of the year, these cupcakes are a must-try for anyone who loves the classic combination of peppermint and vanilla.
Growing up, the smell of candy canes always brought a sense of joy and excitement. I remember the first time I decided to incorporate crushed candy canes into a cupcake recipe. The result was a magical blend of flavors that instantly became a family favorite. Now, every holiday season, these Candy Cane Cupcakes are a staple in our home.
Get ready to cook up some holiday magic with these Candy Cane Cupcakes. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress.
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This ensures that everything mixes together smoothly and your cupcakes turn out perfectly. Also, preheat your oven to 350F and line your cupcake tins with paper liners.
| The Cupcakes | |
|---|---|
| 2 ½ cups | Bob’s Red Mill Gluten free 1 to 1 blend (Or preferred gluten free all-purpose flour blend results with vary) |
| 3 tsp | Baking Powder |
| 1 tsp | Salt |
| ½ cup | Butter (Softened) |
| 1 cup | Sugar |
| 1 TBS | Vanilla Extract |
| 2 Large | Eggs |
| 1 ½ cup | Milk |
| ½ cup | Half & Half |
| 1 cup | Crushed Candy Canes (roughly 14 canes) (Plus extra for topping the Frosting) |
| The Frosting | |
| 1 cup | Butter (Softened) |
| 1 TBS | Vanilla extract |
| 4 cups | Powdered Sugar |
| 1-2 TBS | Half & Half |
Step-by-Step Guide
- Preheat the oven to 350F. Line cupcake tins with paper liners.
- In a large bowl, mix together the flour, baking powder, and salt. Set aside.
- In a stand mixer, cream together the butter and sugar.
- Add in the eggs and vanilla extract. Mix until combined.
- Turn the mixer to low and slowly add in the flour mixture.
- Once blended, add in the milk and half & half.
- Fold in the crushed candy canes.
- Fill the cupcake liners a little more than ¾ of the way with the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer cupcakes to a cooling rack and allow them to cool completely before frosting.
- For the frosting, combine the butter, vanilla, and half of the powdered sugar in a stand mixer.
- Once combined, slowly add the remaining powdered sugar ½ cup at a time.
- Check frosting thickness and add 1 to 2 TBS of half & half for a thinner frosting.
- Apply the frosting using a metal spatula, the back of a spoon, or a piping bag.
- Sprinkle with reserved crushed candy cane and serve.
Pointers for Perfection & How to Store
For a thicker frosting that holds sharper shapes, skip the half & half. This is great for tiered cakes. For a softer, creamier frosting, add 1 to 2 TBS of half & half. Store your Candy Cane Cupcakes in an airtight container in the refrigerator for up to 5 days.
If you enjoyed this recipe, you might also love our Gluten Free Chocolate Zucchini Muffins Recipe.
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Candy Cane Cupcakes: Gluten-Free Delight
- Total Time: 45
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These Gluten Free Candy Cane Cupcakes are the ultimate festive holiday treat. A fluffy vanilla peppermint sponge is speckled with crushed candy canes, which melt during baking to create little pockets of minty sweetness and a beautiful pink hue. Topped with a rich peppermint buttercream and dusted with snowy crushed candy, they are a winter wonderland in every bite.
Ingredients
— The Cupcakes —
2 ½ cups (350g) gluten-free all-purpose flour blend (with xanthan gum)
3 teaspoons baking powder
1 teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 ½ cups (360ml) whole milk, room temperature
1 cup crushed candy canes (about 12–14 standard canes)
— Peppermint Buttercream —
1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar (icing sugar)
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
Extra crushed candy canes, for garnish
Instructions
1. Preheat: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3 minutes).
4. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine: Turn the mixer to low speed. Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix until just combined and smooth.
6. Fold: Gently fold in the 1 cup of crushed candy canes with a spatula. Do not overmix, or the candy color might bleed too much before baking.
7. Bake: Fill the cupcake liners about ¾ full. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should bounce back when lightly touched.
8. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make Frosting: While cupcakes cool, beat the butter for the frosting until pale and creamy. Gradually add the powdered sugar, peppermint extract, vanilla, and 2 tablespoons of cream. Whip on high speed for 3–5 minutes until fluffy. Add more cream if needed for consistency.
10. Assemble: Pipe the frosting onto the cooled cupcakes and sprinkle immediately with the extra crushed candy canes.
Notes
Crushing Candy Canes: Place unwrapped candy canes in a ziplock bag and crush them with a rolling pin. You want a mix of powder and small chunks.
Dairy-Free Option: Use vegan butter sticks and almond or oat milk for both the batter and the frosting.
Make Ahead: These cupcakes can be baked a day in advance. Store in an airtight container at room temperature. Frost just before serving for the best texture.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 45
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 3
- Cholesterol: 60
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute regular all-purpose flour for the gluten-free blend. However, the texture and taste may vary slightly.
- How do I crush the candy canes?
- Place the candy canes in a plastic bag and use a rolling pin to crush them into small pieces.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best results.
Dig In & Enjoy!
These Candy Cane Cupcakes are a delightful treat that brings the festive spirit to any occasion. With their perfect blend of sweet vanilla and refreshing peppermint, they are sure to be a hit with family and friends. So, gather your ingredients, preheat your oven, and get ready to bake some holiday magic!
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