You know what makes the holidays feel extra special? When your kitchen smells like peppermint and vanilla, and you've got a batch of Christmas candy cane cupcakes cooling on the counter. I made these for Emily's class party last December, and honestly? They disappeared faster than I could snap photos (which was a bit frustrating for a food blogger, not gonna lie).
These festive treats come with a gorgeous red and white swirl batter that looks way fancier than the effort required. The best part? You're starting with a cake mix, so there's no stress about getting the texture perfect. I remember the first time I tried making cupcakes from scratch for a holiday party – let's just say it didn't end well, and I've learned to embrace the shortcuts that actually work.
The peppermint flavor isn't overpowering either. It's just right – enough to taste that candy cane goodness without making you feel like you brushed your teeth. Plus, that crushed candy cane topping? It adds this amazing crunch that takes these from good to "can I have three more?" territory.
If you're looking for more holiday dessert inspiration, you'll want to check out my small batch chocolate chip cookies – they're perfect when you don't want dozens of cookies tempting you all week!
Jump to:
- Why You'll Love This Christmas Candy Cane Cupcakes Recipe
- Ingredients For Christmas Candy Cane Cupcakes
- How To Make Christmas Candy Cane Cupcakes
- Storage And Reheating Tips For Candy Cane Cupcakes
- Tips And Variations For Perfect Candy Cane Cupcakes
- Candy Cane Cupcakes Faqs
- Recipes You May Like
- Final Thoughts
- Candy Cane Cupcakes
Why You'll Love This Christmas Candy Cane Cupcakes Recipe
- Super quick prep – Just 15 minutes to mix everything together and get them in the oven
- That swirl effect – Looks impressive but requires zero piping skills (I don't have those skills either!)
- Perfect for parties – Makes 24 cupcakes, so you've got plenty for sharing
- Kid-approved – Emily and her friends went crazy for these, and kids are honest critics
- Make-ahead friendly – Bake them a day or two early and frost right before serving
- Customizable peppermint level – Adjust the extract if you want more or less mint flavor
Ingredients For Christmas Candy Cane Cupcakes
For The Cupcakes:
- 1 (15.25-ounce) box white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring
For The Frosting:
- ½ cup butter, room temperature
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- 3 to 4 tablespoons milk
For Decoration:
- 28 mini candy canes (get a few extra in case some break – mine always do!)
How To Make Christmas Candy Cane Cupcakes
Preparing The Cupcakes
- Preheat your oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. I like using the festive red and white ones if I can find them – it's all about those little touches!
- Grab a large bowl and combine the cake mix, water, vegetable oil, egg whites, and 1 teaspoon of peppermint extract. Beat everything together until the batter looks smooth and well mixed. Don't overmix though – you want it just combined.
- Divide the batter into two separate bowls. Try to get them as even as possible, but don't stress if one has a bit more than the other.
- Add the red food coloring to one bowl and mix it really well. I learned the hard way that gel food coloring works better than liquid – you get a more vibrant red without thinning out the batter too much.
- Here's where it gets fun – in each muffin cup, add 1 tablespoon of white batter first. Then add 1 tablespoon of red batter on top. Add another tablespoon of white, and finish with another tablespoon of red. Don't stir them together! The magic happens in the oven when they naturally swirl.
- Bake for 18 to 20 minutes in your preheated oven. You'll know they're done when a toothpick inserted into the center comes out clean. Mine usually take the full 20 minutes, but ovens vary.
- Let them cool completely before you frost them. I know it's tempting to frost them warm (I've done it), but the frosting will just melt off. Trust me on this one.
Making The Frosting
- Add the butter to a large bowl. Make sure it's at room temperature – this makes a huge difference in how fluffy your frosting turns out.
- Beat the butter with an electric mixer until it's nice and creamy. This takes about a minute.
- Gradually add the powdered sugar and the remaining ½ teaspoon of peppermint extract. Start slow or you'll have a sugar cloud in your kitchen (ask me how I know).
- Add the milk one tablespoon at a time, beating between additions, until your frosting reaches a fluffy, spreadable consistency. I usually need about 3 tablespoons, but it depends on humidity and other factors.
Decorating Your Cupcakes
- Frost each cupcake generously with your peppermint buttercream. I use a butter knife for a casual look, but feel free to pipe it if you're feeling fancy!
- Crush up 4 of the mini candy canes in a plastic bag. I just whack them with a rolling pin – it's oddly satisfying after a long day.
- Sprinkle the crushed candy over each frosted cupcake, then stick a whole mini candy cane on top. The crushed pieces add texture, and the whole candy cane makes them look festive and finished.
Storage And Reheating Tips For Candy Cane Cupcakes
These holiday cupcakes actually store really well, which is great news for make-ahead baking!
Keep your frosted cupcakes in an airtight container at room temperature for up to 2 days. If your house runs warm (like mine does), stick them in the fridge instead. They'll last up to 4 days refrigerated.
Want to freeze them? You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then put them all in a freezer bag. Thaw at room temperature for a few hours before frosting.
The candy cane decorations can get a bit sticky in humid weather, so if you're dealing with humidity, add those decorations as close to serving time as possible. I learned this one summer when I tried making them for a July birthday party with a candy cane theme – the candy canes basically melted!
Tips And Variations For Perfect Candy Cane Cupcakes
Go chocolate – Use chocolate cake mix instead of white for chocolate peppermint cupcakes. They're amazing! The combo reminds me of those thin mint cookies everyone goes crazy for.
Switch up the frosting – Try cream cheese frosting for a tangier twist. Just add ½ teaspoon peppermint extract to your usual cream cheese frosting recipe.
Make them boozy – Add a tablespoon of peppermint schnapps to the frosting for an adults-only version. We did this for our New Year's Eve party and they were a hit.
Different colors – Not into red? Use green food coloring instead for a different holiday look. Or do both colors for a triple-swirl effect!
Mini cupcakes – This recipe makes about 48 mini cupcakes. Just reduce the baking time to 10-12 minutes. Perfect for bigger parties or when you want portion control (although who are we kidding?).
Skip the swirl – If you don't want to deal with the layering, just make all white or all red cupcakes. They'll still taste great!
One thing I always do is taste my batter before baking (yeah, I know, raw eggs and all that). It helps me decide if I want to add a bit more peppermint extract. Some brands are stronger than others.
Candy Cane Cupcakes Faqs
Yes! Bake the cupcakes up to 2 days ahead and store unfrosted in an airtight container. Frost them a few hours before serving for best results.
Layer the batters in each muffin cup—1 tablespoon white, 1 tablespoon red, repeat. Don't stir; the batters will naturally swirl during baking.
Absolutely! Use vanilla or cream cheese frosting and add ½ teaspoon peppermint extract to give it that candy cane flavor.
Try peppermint bark pieces, crushed Andes mints, or chocolate chips. You can also use red and white sprinkles for a festive look without the mint flavor.
Recipes You May Like
Looking for more holiday baking ideas? These recipes pair perfectly with your candy cane cupcakes:
- Copycat Crumbl Chocolate Cupcake Cookies – If you love cupcakes, these cookies taste like cupcakes in cookie form, and they're seriously good!
- Small Batch Chocolate Chip Cookies – Perfect when you want homemade cookies without making dozens
- Fudgy S'mores Brownies – These brownies are always a crowd-pleaser at any gathering
Final Thoughts
These Christmas candy cane cupcakes have become one of my go-to holiday recipes. They're easy enough for busy weeknights but impressive enough for parties. The red and white swirl always gets compliments, and I love how they look lined up on a serving platter.
The peppermint flavor brings back all those cozy holiday memories – hot chocolate, candy canes on the tree, and the excitement of the season. Plus, they make your house smell incredible while they're baking.
Whether you're baking for a class party, a family gathering, or just because you're feeling festive, these cupcakes deliver. Make sure to save this recipe to your Pinterest board so you can find it when December rolls around and you're frantically searching for "easy holiday cupcake recipe" at 9 PM! (We've all been there.)
Happy baking, and I hope your holidays are filled with lots of peppermint and smiles!
Candy Cane Cupcakes
Equipment
- Muffin Pan
- Electric Mixer
Ingredients
For the Cupcakes
- 1 white cake mix 15.25-ounce box
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites large
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring
For the Frosting
- ½ cup butter room temperature
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- 3-4 tablespoons milk
For Decoration
- 28 mini candy canes
Instructions
- Preheat the oven to 350 F.
- Place paper baking cups into 24 regular-size muffin cups.
- In a large bowl, combine the cake mix, water, vegetable oil, egg whites, and 1 teaspoon of peppermint extract. Beat together until the batter is well mixed.
- Divide the batter into two bowls. Add the red food coloring to one of the bowls, and mix well.
- In each muffin cup, add 1 tablespoon of white batter, top with 1 tablespoon of red batter, then another tablespoon of white batter, and finally top with another tablespoon of red batter.
- Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.
- While the cupcakes cool, add the butter to a large bowl. Beat with an electric mixer until the butter is creamy, then gradually add in the powdered sugar and the remaining ½ teaspoon of peppermint extract. Add in the milk 1 tablespoon at a time until the frosting reaches a fluffy consistency.
- Frost the cupcakes with frosting.
- Crush up 4 of the mini candy canes, then top each cupcake with a sprinkle of crushed candy and a whole mini candy cane.
