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