Candy Cane Cupcakes with Peppermint Buttercream
Prep Time: 20 minutes
Bake Time: 16–18 minutes
Yield: 12 cupcakes
Ingredients
Cupcakes
1⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup neutral oil (vegetable or canola)
¾ cup granulated sugar
3 large egg whites, room temperature
2 teaspoons peppermint extract
⅓ cup milk (room temperature)
¼ teaspoon red gel food coloring
Peppermint Buttercream
1 cup unsalted butter, softened
1 teaspoon peppermint extract
4 cups powdered sugar
2 tablespoons milk (more if needed)
¼ teaspoon salt (optional)
Optional Decorations
Crushed candy canes
Crushed peppermints
Peppermint kisses
Instructions
Step 1: Prep
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk oil and sugar until smooth.
Add egg whites and mix until light and slightly thickened.
Stir in peppermint extract.
Add dry ingredients in two additions, alternating with milk. Mix gently until just combined.
Add red gel food coloring and lightly swirl (do not fully mix) for a candy-cane effect.
Step 3: Bake
Divide batter evenly among cupcake liners (about ¾ full).
Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Peppermint Buttercream
Beat butter on medium speed for 2–3 minutes until creamy and pale.
Add peppermint extract and salt (if using).
Gradually add powdered sugar, one cup at a time.
Add milk and beat until fluffy and spreadable (2–3 minutes).
Adjust consistency with more milk or powdered sugar if needed.
Decorate
Frost cooled cupcakes using a piping bag or spatula.
Sprinkle with crushed candy canes or peppermints.
Top with a peppermint kiss if desired.
Tips for Best Results
Use gel food coloring for vibrant color without thinning the batter
Go light on peppermint extract—it’s strong
Chill frosted cupcakes for 10 minutes before serving for clean decorations
Storage
Store unfrosted cupcakes at room temperature for 2 days
Frosted cupcakes keep in the fridge for up to 4 days (bring to room temp before serving)
