Joyful Candy Cane Christmas Cupcakes

Hey there, festive friends!

Are you in the holiday spirit yet? If not, these Candy Cane Christmas Cupcakes are here to help!

These cupcakes are not just cute; they’re super delicious too.

With a hint of peppermint and topped with swirls of frosting, they make any holiday gathering extra special.

Get ready to spread some cheer—let’s dive into this fun recipe!

candy cane christmas cupcakes

Possible Ingredient Alternatives

For a gluten-free option, replace the sifted cake flour with a gluten-free all-purpose flour blend. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Buttermilk can be substituted with a dairy-free alternative like almond milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity. For a vegan version, replace eggs with 1/4 cup of unsweetened applesauce or mashed banana per egg. This substitution may slightly alter the texture and flavor, so adjust other liquids as needed. These alternatives maintain the cupcakes’ moisture and structure while accommodating different dietary needs.

Preparation Time 20-30 minutes
Cooking Time 10-15 minutes
Total Time 30-45 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 4000-4500
  • Protein: 40-50 g
  • Fat: 220-250 g
  • Carbohydrates: 500-550 g

Ingredients

  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup warm water
  • 1/2 cup room temperature buttermilk
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 1/3 cup sour cream
  • 1/2 cup butter (1 stick) softened
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup salted butter (2 sticks) softened
  • 4 cups sifted powdered sugar
  • 1 tablespoon vanilla extract
  • 1 to 3 tablespoons heavy cream or milk (as needed)
  • 1/2 teaspoon peppermint extract (to taste)
  • 4 to 5 crushed candy canes (for garnish)

Step 1: Prepare the Dry Ingredients and Cocoa Mixture

Preheat your oven to 350°F (175°C).

Start by sifting the flour, baking soda, and salt into a medium bowl, then set it aside.

In a separate medium mixing bowl, place the cocoa and add ½ cup of lukewarm water.

Whisk until combined and let the mixture cool.

In a large liquid measuring cup, combine the buttermilk, another ½ cup of water, and vanilla.

In a small bowl, beat the eggs and set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the butter on medium speed using a hand mixer or a stand mixer with a paddle attachment until smooth and light in color, about 2-3 minutes.

Lower the mixer speed to add granulated and brown sugars.

Occasionally stop to scrape down the bowl as needed.

The texture will be sandy initially.

Increase the speed to medium and continue to cream until the mixture is light and fluffy, roughly 4-5 minutes.

Step 3: Combine Wet and Dry Ingredients

With the mixer on medium speed, gradually add the beaten eggs and sour cream to the butter mixture.

Continue to cream until smooth and velvety, scraping down the sides as needed.

Add the cooled cocoa mixture and mix until just combined.

Switch to using a spoon or spatula.

Stir in one-fourth of the flour mixture, followed by one-third of the buttermilk mixture.

Repeat the process, alternating between dry and liquid ingredients until fully incorporated.

Step 4: Bake the Cupcakes

Place cupcake liners into your muffin tin.

Fill each liner about 2/3 full with the batter.

Bake in the preheated oven for 10-15 minutes, checking for doneness by inserting a toothpick (it should come out clean).

Allow the cupcakes to cool in the pan for 10-15 minutes.

Step 5: Prepare the Frosting

Place softened butter in a large mixing bowl, and using a hand mixer or stand mixer with a paddle attachment, cream the butter until light, fluffy, and pale in color, about 5-7 minutes.

Gradually add powdered sugar in small batches (about a cup at a time), mixing well between each addition.

Mix in the vanilla and peppermint extract.

Check the consistency; if it’s too thick, add milk or heavy cream until achieving the desired texture.

Step 6: Frost and Decorate the Cupcakes

Once the cupcakes are completely cooled, fill a piping bag with the prepared frosting and decorate each cupcake.

For a festive touch, crush candy canes and sprinkle them over the frosted cupcakes.

Enjoy your homemade treats!

candy cane christmas cupcakes
candy cane christmas cupcakes

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