24 Irresistible Candy Cane Cupcakes That Steal the Show
Sweet, minty magic in every bite — your new holiday favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box red velvet cake mix (plus ingredients listed on box)
- 1/2 tsp peppermint extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract (for frosting)
- Crushed candy canes
- Mini candy canes (for garnish)
Instructions
- Prepare cake mix as directed, adding peppermint extract. Bake and let cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and peppermint extract to create frosting.
- Using a piping bag, swirl frosting high on each cooled cupcake.
- Top cupcakes with crushed candy canes.
- Add a mini candy cane on top for garnish and serve chilled or at room temp.
Notes
- Let cupcakes cool completely before frosting.
- Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg