Name: Candy Cane Cupcakes with 5 Irresistible Holiday Flavors to Savor
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1.5 cups all-purpose flour, measured and sifted; 1 cup granulated sugar; 0.5 cup unsalted butter, softened to room temperature; 2 large eggs, at room temperature; 0.5 cup whole milk, at room temperature; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 1 teaspoon pure vanilla extract; 0.5 teaspoon peppermint extract; 0.5 cup crushed candy canes or peppermint candies, finely chopped; 1 cup unsalted butter, softened (for frosting); 3 cups powdered sugar, sifted (for frosting); 2 tablespoons whole milk (for frosting); 0.5 teaspoon peppermint extract (for frosting); Extra crushed candy canes for garnish

Candy Cane Cupcakes with 5 Irresistible Holiday Flavors to Savor

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Candy Cane Cupcakes bring festive joy with 5 delicious holiday flavors that warm your heart and sweeten your celebrations

Author: emma
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 cupcakes
Category: Dessert
Cuisine: American

Ingredients

Scale

1.5 cups all-purpose flour, measured and sifted

1 cup granulated sugar

0.5 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

0.5 cup whole milk, at room temperature

1.5 teaspoons baking powder

0.5 teaspoon salt

1 teaspoon pure vanilla extract

0.5 teaspoon peppermint extract

0.5 cup crushed candy canes or peppermint candies, finely chopped

1 cup unsalted butter, softened (for frosting)

3 cups powdered sugar, sifted (for frosting)

2 tablespoons whole milk (for frosting)

0.5 teaspoon peppermint extract (for frosting)

Extra crushed candy canes for garnish

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Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

Cream the butter and sugar using a mixer or whisk until light and fluffy, about 2-3 minutes.

Add eggs one at a time, beating well after each addition.

Mix in vanilla and peppermint extract.

Combine flour, baking powder, and salt in a separate bowl.

Slowly add dry ingredients alternately with milk to the butter mixture, starting and ending with dry ingredients, stirring gently.

Fold in crushed candy canes carefully.

Fill cupcake liners about two-thirds full with batter.

Bake for 18-22 minutes, checking doneness with a toothpick inserted in the center.

Let cupcakes cool completely before frosting.

To make frosting: Beat softened butter until smooth. Gradually add powdered sugar alternating with milk, then mix in peppermint extract.

Frost the cooled cupcakes using a piping bag or spatula.

Garnish with extra crushed candy canes.

Notes

Candy Cane Cupcakes combine a soft vanilla base with a peppermint kick, topped with creamy frosting and crushed candy canes. A balanced sweet and minty festive dessert perfect for the holiday season.

Find it online: https://www.theworstme.com/candy-cane-cupcakes-holiday-flavors/