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Candy Cane Cupcakes
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Candy Cane Cupcakes:

Peppermint cupcakes with a refreshing candy cane topping!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings 34
Calories 270kcal

Ingredients

INGREDIENTS

    For the Cupcakes:

    • 1 tablespoon vanilla
    • ¼ teaspoon salt
    • cup crushed candy cane ½ added in at the end of the batter, ½ sprinkled on the top and swirled.
    • 1 ¼ whole milk
    • 1 1/2 cups granulated sugar
    • 3/4 cup unsalted butter room temp
    • 1/2 cup sour cream
    • 6 egg whites
    • 2 1/2 cups all purpose flour
    • 4 tsp baking powder

    For the Buttercream:

    • 3 sticks unsalted butter room temp
    • 1 lb confectioners sugar sifted
    • 1 teaspoon vanilla
    • ½ teaspoon peppermint oil
    • ¼ cup milk

    Instructions

    INSTRUCTIONS:

      For the Cupcakes:

      • Preheat to 360 degrees F. Add cupcake papers to a cupcake pan.
      • In a stand mixer fitted with a paddle attachment, cream the butter, then mix in sugar.
        Gingerbread Cookies
      • Add in vanilla and sour cream. Mix until creamy.
      • Mix in egg whites slowly, then mix on medium until combined.
      • Alternate adding milk and flour. Add baking powder and mix until batter is fully combined.
        Candy Cane Sheet Cake
      • Fold in ½ of the crushed candy cane. Do not overmix.
      • Using an ice cream scooper, fill papers with batter. Make sure to not overfill.
      • Sprinkle the other ½ crushed candy cane into papers. Swirl with a toothpick.
      • Bake for about 15-20 minutes.
      • Let cool.

      For the Frosting:

      • Using a stand mixer fitted with a paddle attachment, cream the butter.
      • Add the confectioners  sugar on low.
        Candy Cane Sheet Cake
      • Slowly pour in milk, peppermint oil and vanilla.
      • Beat until combined and fluffy.

      Nutrition

      Calories: 270kcal