Bake Irresistible Candy Cane Cupcakes for the Holidays!

The holiday season is upon us, and what better way to celebrate than with a batch of delightful Candy Cane Cupcakes? These festive treats combine the classic flavors of peppermint and chocolate, creating a delicious and visually stunning dessert that’s sure to delight your taste buds. Whether you’re hosting a holiday party or just looking for a sweet indulgence, these Candy Cane Cupcakes are the perfect addition to your seasonal baking repertoire.

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Ingredients for Candy Cane Cupcakes

To make these Candy Cane Cupcakes, you’ll need a few simple ingredients. The best part? They can easily be made gluten-free by using a high-quality gluten-free flour blend.

The Cupcakes:

• 2 ½ cups Bob’s Red Mill Gluten free 1 to 1 blend (Or preferred gluten free all-purpose flour blend *results may vary*)
• 3 tsp Baking Powder
• 1 tsp Salt
• ½ cup Butter (Softened)
• 1 cup Sugar
• 1 TBS Vanilla Extract
• 2 Large Eggs
• 1 ½ cup Milk
• ½ cup Half & Half
• 1 cup Crushed Candy Canes (roughly 14 canes) (Plus extra for topping the Frosting)

The Frosting:

• 1 cup Butter (Softened)
• 1 TBS Vanilla Extract
• 4 cups Powdered Sugar
• 1-2 TBS Half & Half

Step-by-Step Instructions for Candy Cane Cupcakes

Making these Candy Cane Cupcakes is a breeze! Follow these simple steps, and you’ll have a batch of these festive treats ready to enjoy.

1. Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar: In a separate bowl, cream softened butter and sugar until light and fluffy. Add vanilla extract and eggs, one at a time, mixing well after each.
4. Combine Wet & Dry: Alternate adding dry ingredients and milk/half & half to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.
5. Fold in Candy Canes: Gently fold in 1 cup crushed candy canes.
6. Bake: Divide batter evenly into cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
7. Make Frosting: Beat softened butter and vanilla until creamy. Gradually add powdered sugar, alternating with half & half, until desired consistency is reached.
8. Frost & Top: Frost cooled cupcakes and sprinkle with extra crushed candy canes.

Tips for Perfect Candy Cane Cupcakes

To ensure your Candy Cane Cupcakes turn out perfectly, here are a few tips to keep in mind:

1. Measure Gluten-Free Flour Carefully: When using a gluten-free flour blend, be sure to measure it accurately. Fluff the flour, spoon it into the measuring cup, and level it off with a knife to get the most accurate measurement.
2. Achieve the Right Texture: Avoid over-mixing the batter, as this can result in tough or dense cupcakes. Mix just until the ingredients are combined, and then gently fold in the crushed candy canes.
3. Frost with Precision: For a professional-looking finish, use a piping bag or a sturdy resealable plastic bag with the corner snipped off to pipe the frosting onto the cooled cupcakes.

Variations on Candy Cane Cupcakes

While the classic Candy Cane Cupcakes are a delightful treat, there are plenty of ways to put a unique spin on this festive dessert. Here are a few ideas to try:

• Chocolate Candy Cane Cupcakes: Swap out some of the milk for melted chocolate or cocoa powder to create a rich, chocolatey cupcake.
• Peppermint Mocha Cupcakes: Add a shot of espresso or instant coffee to the batter for a peppermint mocha flavor.
• Candy Cane Cheesecake Cupcakes: Swirl a simple cheesecake batter into the cupcake batter before baking for a creamy, peppermint-infused treat.

Serving and Storing Candy Cane Cupcakes

These Candy Cane Cupcakes are the perfect festive dessert for holiday gatherings, office parties, or just a cozy night in. Serve them on a platter or in individual cupcake liners for a beautiful presentation. To ensure they stay fresh, store the cupcakes in an airtight container at room temperature for up to 3 days. For longer-term storage, you can freeze the unfrosted cupcakes for up to 2 months.

Frequently Asked Questions (FAQs)

What ingredients do I need to make candy cane cupcakes?

To make candy cane cupcakes, you’ll need ingredients for both the cupcakes and the frosting. The cupcake ingredients include gluten-free flour, baking powder, salt, butter, sugar, vanilla extract, eggs, milk, half & half, and crushed candy canes. For the frosting, you’ll need butter, vanilla extract, powdered sugar, and half & half.

Can I use crushed candy canes as a topping without affecting the texture?

Yes, you can absolutely use crushed candy canes as a topping on the frosted cupcakes without affecting the texture. The crushed candy canes will provide a beautiful, festive look and an extra pop of peppermint flavor.

How do I get a peppermint flavor in the cupcakes?

To infuse the cupcakes with a peppermint flavor, you’ll want to gently fold in 1 cup of crushed candy canes into the batter before baking. The candy canes will melt into the cupcakes, imparting a delightful peppermint taste.

What’s the best way to store candy cane cupcakes to keep them fresh?

To keep your candy cane cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer-term storage, you can freeze the unfrosted cupcakes for up to 2 months. When ready to serve, thaw the cupcakes and then top with the fresh peppermint frosting.

More Related Recipes You Might Enjoy

– Peppermint Mocha Tea Latte
– Peppermint Cheesecake
– Chocolate Peppermint Sandwich Cookies
– Peppermint Fudge Cake

Embrace the holiday spirit with these Candy Cane Cupcakes! Whether you’re baking for a crowd or treating yourself, these festive treats are sure to delight. Happy baking, and enjoy the sweet, peppermint-infused goodness of the season.

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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