Go Back
+ servings
Print Recipe
5 from 1 vote

Candy Cane Cupcakes

We made these super delicious, vanilla candy cane cupcakes that are the perfect treat for the holidays. A classic vanilla cupcake, made with Flourish Flour and topped with peppermint buttercream, and crushed candy canes. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 330kcal
Author: Eden

Ingredients

Cupcakes

  • 1 cup butter room temp.
  • 2 cups granulated sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 3 cups Flourish Flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup buttermilk
  • 2 tbsp vegetable oil

Peppermint Buttercream

  • 1 cup unsalted butter room temp
  • 2 cups confectioners sugar
  • 2 tso peppermint extract
  • 1 tbsp whole milk

Instructions

  • To make the cupcakes, combine Flourish Flour, baking powder and salt in a medium bowl and set aside.
  • Beat butter and sugar on medium until light and fluffy.
  • Add in the eggs one at a time and beat.
  • Next, add in the vanilla extract. 
  • In a liquid measuring cup combine the buttermilk and oil. 
  • Turn the mixer to low and slowly add in the flour mixture, alternating with the liquids. 
  • Mix just until combined. 
  • Scoop the batter into a lined cupcake tin, filling them 3/4 of the way full. 
  • Bake in a preheated 350-degree oven for 15 minutes - more or less depending on true oven temperature, location, and altitude.
  • Let the cupcakes cool on a cooling rack. 

Peppermint Buttercream

  • To make the frosting, beat the butter and sugar on high until light and fluffy. 
  • Add in the peppermint extract and milk and continue to beat until you get a perfect buttercream consistency. 
  • Add more milk if you need a smoother or creamier texture. 
  • To make the red stripe, take a paintbrush and paint a line inside of a piping bag. It doesn’t have to be perfect, nor does it even have to fully stick to the bag (although gel coloring works best) then carefully fill the piping bag with frosting.
  • Cut a hole on the bottom of the bag and pipe on the buttercream frosting.
  • Add crushed candy canes over the top of the cupcakes and enjoy! 

Nutrition

Calories: 330kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 195mg | Potassium: 71mg | Fiber: 1g | Sugar: 27g | Vitamin A: 551IU | Calcium: 35mg | Iron: 1mg