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Candy Cane Cupcakes

Candy Cane Cupcakes

These candy cane cupcakes combine flour, baking powder, butter, sugar, egg whites, vanilla, peppermint extract, milk, cocoa powder, and red food coloring in a red-and-white swirl. You bake the cupcakes at 350°F for 16 to 22 minutes, cool them completely, and pipe on a two-tone peppermint buttercream swirl. Make these candy cane cupcakes for a Christmas party, office potluck, or holiday dessert table when you want a festive peppermint treat.
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Prep Time 1 hour 10 minutes
Cook Time 16 minutes
Total Time 1 hour 26 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter (at room temperature)
  • 1 cup C&H® Granulated Pure Cane Sugar
  • 4 large egg whites
  • 1 teaspoon vanilla extract (clear if you have it)
  • 1 teaspoon peppermint extract
  • 1/2 cup whole milk
  • 1/2 teaspoon cocoa powder (see note)
  • red food coloring
  • 3/4 cup vegetable shortening (see note)
  • 5 to 8 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (clear if you have it)
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 4 1/2 to 5 cups C&H® Confectioners Sugar
  • 1/2 teaspoon cocoa powder
  • red food coloring
  • mini candy canes for decoration (if desired)

Equipment

  • stand mixer
  • Muffin pans
  • Piping bags

Method
 

  1. Preheat the oven to 350°F.
    Line 14–15 muffin cups with paper liners. If you have only one muffin pan, bake the cupcakes in batches.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream the Butter and Sugar
    In a large mixing bowl, beat the butter and sugar with an electric mixer for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
  4. Add the Egg Whites and Flavorings
    Add the egg whites, vanilla extract, and peppermint extract. Beat until combined. The batter may look slightly curdled if the egg whites are cold, but don't worry. This will not affect the final cupcakes.
  5. Alternate the Dry Ingredients and Milk
    With the mixer on low speed, add half of the dry ingredient mixture, followed by half of the milk. Repeat with the remaining dry ingredients and milk. Mix just until the ingredients are incorporated. Avoid overmixing, as this can make the cupcakes dense or tough.
  6. Divide and Color the Batter
    Transfer half of the batter to a separate bowl. Add the cocoa powder and red food coloring to one portion, stirring until evenly combined and the desired shade of red is reached. Gel food coloring is recommended for a more vibrant, true-red color. Leave the remaining batter plain.
  7. Layer the Batter
    For a striped effect, add approximately 4 tablespoons of batter to each lined muffin cup, alternating the colors in this order: Add 1 scant tablespoon of white batter. Add 1 scant tablespoon of red batter. Add another scant tablespoon of white batter. Finish with 1 scant tablespoon of red batter. For a quicker, more casual design, add 2 tablespoons of each color to every muffin cup instead.
  8. Bake the Cupcakes
    Bake for 16–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If your oven has hot spots, rotate the pans halfway through baking to help the cupcakes bake evenly.
  9. Cool Completely
    Transfer the cupcakes to a wire rack and allow them to cool completely before frosting. Frosting warm cupcakes can cause the buttercream to melt and slide off.
  10. Make the Peppermint Buttercream
    In a large mixing bowl, beat the shortening until smooth and creamy, with no lumps. Add 5 tablespoons of milk, the vanilla extract, peppermint extract, and salt. Beat until combined. Gradually add 4½ cups of confectioners' sugar, mixing until incorporated.
    Beat on medium speed until the frosting is smooth and fluffy. If it is too thin, add more confectioners' sugar a little at a time. If it is too thick, add a little more milk until you reach a pipeable consistency.
  11. Color Half the Frosting
    Transfer half of the buttercream to a separate bowl. Add the cocoa powder and red food coloring, beating until the color is evenly distributed. If you prefer a simpler look, you can leave all the frosting white or tint the entire batch red instead of making two colors.
  12. Fill the Piping Bags
    Transfer the white frosting to one 16-inch disposable piping bag and the red frosting to another. Avoid filling either bag more than halfway, as this makes them easier to handle and control.
  13. Create the Two-Tone Swirl
    Snip the tips off both filled piping bags. Place both bags inside a third piping bag fitted with a large open star tip. Gently squeeze the bags together while piping a swirl onto each cooled cupcake. Turn the cupcake as you pipe to create a beautiful two-tone effect.
  14. Decorate
    Finish each cupcake with a mini candy cane, if desired. Add the candy canes just before serving for the prettiest presentation.

Recipe Notes

Cocoa Powder and Food Coloring

The cocoa powder in both the cupcakes and the frosting helps deepen the red color created by the food coloring. Without it, the cupcakes and frosting may look more pink than red. You can omit the cocoa powder if you prefer, but keep in mind that the final color may be lighter.

Shortening vs. Butter

You can substitute room-temperature unsalted butter for some or all of the shortening in the frosting. I prefer shortening because it keeps the frosting bright white, while butter can give it a slightly yellow tint.

Spreading vs. Piping the Frosting

If you prefer to spread the frosting onto the cupcakes with a knife or spatula instead of piping decorative swirls, I recommend making half the frosting recipe. This should provide enough frosting for a simple, even layer on each cupcake.