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Candy Cane Cupcakes:
Peppermint cupcakes with a refreshing candy cane topping!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
35
minutes
minutes
Servings
34
Calories
270
kcal
Author
John Kanell
Ingredients
INGREDIENTS
For the Cupcakes:
1
tablespoon
vanilla
¼
teaspoon
salt
⅔
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.
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.
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.
Slowly pour in milk, peppermint oil and vanilla.
Beat until combined and fluffy.
Nutrition
Calories:
270
kcal