Jump to Recipe Print RecipeThe aroma of peppermint wafts through the air as I unwrap my favorite holiday treats, and it hits me hard—there’s nothing quite like a festive cupcake to elevate the season. Enter my Gluten-Free Candy Cane Cupcakes, where soft, fluffy cake meets the irresistible taste of peppermint, crowned with creamy buttercream and a sprinkle of crushed candy canes. These delightful bites are not only perfect for holiday gatherings—they’re absurdly easy to whip up, too! Whether you’re hosting a potluck or simply want to bring some cheer to your family, these cupcakes are a sure crowd-pleaser without the gluten hassle. Ready to spread some holiday joy with these whimsical confections? Let’s get baking! Why Are Candy Cane Cupcakes So Special? **Festive **appeal: These Candy Cane Cupcakes are vibrant and eye-catching, making them a perfect centerpiece for any holiday gathering. **Fluffy **texture: You’ll love how soft and airy the gluten-free cake is with every bite! Easy-to-make: Even novice bakers can impress with this simple recipe, allowing you to enjoy the fun of baking without stress. **Unique **flavor: The combination of sweet peppermint and creamy frosting topped with crunchy candy canes is truly irresistible. Versatile serving: These cupcakes can be served at holiday parties, gifted to friends, or enjoyed as a special treat at home. Elevate your dessert game this season and check out my other fun recipes like Strawberry Mango Cupcakes for more sweet inspiration! Candy Cane Cupcake Ingredients For the Cupcake Batter Bob’s Red Mill Gluten Free 1:1 Flour Blend – Provides structure; substitute with any preferred gluten-free all-purpose flour blend for a fluffy finish. Baking Powder – Acts as a leavening agent for fluffiness; ensure it’s fresh for the best results. Salt – Enhances flavor; no substitutions recommended to maintain taste integrity. Butter (Softened) – Adds richness and moisture; opt for unsalted for a better flavor balance. Sugar – Sweetens the batter; can replace with coconut sugar for a lower glycemic option. Vanilla Extract – Provides depth of flavor; pure vanilla extract is always recommended for the best taste. Large Eggs – Binds ingredients together and adds moisture; flax eggs can be used for a vegan alternative. Milk – Adds moisture; any non-dairy milk works as a suitable substitute. Half & Half – Adds creaminess to both the batter and frosting; if preferred, use heavy cream or a non-dairy creamer. Crushed Candy Canes – Delivers sweetness and festive flavor; use both in the batter and for decoration. For the Frosting Butter (Softened) – Essential for creating a rich frosting; stick with unsalted for balanced sweetness. Powdered Sugar – Sweetens the frosting; sift for a smoother texture. Half & Half – Adjust thickness for a creamier frosting; can be substituted with heavy cream as needed. Reserved Crushed Candy Canes – Use for garnishing the frosting; adds festive crunch and holiday flair. These Candy Cane Cupcake ingredients come together beautifully, promising a treat that not only looks festive but tastes delightful too! Enjoy spreading holiday cheer with every bite! Step‑by‑Step Instructions for Candy Cane Cupcakes Step 1: Preparation Begin by preheating your oven to 350°F (175°C). While it heats, line your cupcake tins with festive paper liners to prepare for the magic of the Candy Cane Cupcakes. This will not only keep your cupcakes from sticking but also add to their holiday charm once baked. Step 2: Make Cupcake Batter In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined. In your stand mixer, cream the softened butter with sugar on medium speed until it becomes light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Step 3: Combine Mixtures Gradually add the flour mixture to the butter mixture on low speed. Alternate with the milk and half & half, mixing until just combined. The batter should be smooth and slightly thick. Gently fold in the crushed candy canes, which will lend a delightful peppermint flavor to each cupcake. Step 4: Baking Fill each cupcake liner about ¾ full with the batter, ensuring even distribution for uniform baking. Place the filled tins in your preheated oven and bake for 25 to 30 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean, and they spring back when lightly pressed. Step 5: Cooling Once out of the oven, carefully transfer the cupcakes to a cooling rack. Allow them to cool completely at room temperature. This is crucial, as frosting warm cupcakes could lead to a melty mess. In the meantime, you can prepare the frosting to save time. Step 6: Make Frosting In your stand mixer, combine the softened butter with half of the powdered sugar. Mix on low speed until smooth and creamy. Gradually add the remaining powdered sugar, ensuring it’s fully incorporated. Adjust the thickness with additional half & half as needed to achieve a fluffy, spreadable consistency perfect for topping your Candy Cane Cupcakes. Step 7: Frost and Decorate Once your cupcakes have cooled completely, generously frost each one with the prepared buttercream. You can use a piping bag for a decorative swirl or simply spread it on with a knife. Finally, sprinkle the reserved crushed candy canes on top for an extra festive touch that will delight everyone who takes a bite! How to Store and Freeze Candy Cane Cupcakes Room Temperature: Keep unused cupcakes in an airtight container at room temperature for up to 3 days to maintain their soft texture and flavor. Fridge: If you prefer to keep them longer, store in the refrigerator for up to a week, ensuring they’re well-wrapped to prevent them from drying out. Freezer: For longer storage, these Candy Cane Cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container. Reheating: To enjoy, simply thaw at room temperature, or microwave for 10-15 seconds to gently warm—perfect for a cozy treat any time! What to Serve with Candy Cane Cupcakes? Elevate your holiday experience with delightful accompaniments to enrich your festive gatherings and dessert tables! Hot Cocoa Bar: A rich, chocolaty beverage pairs perfectly with the peppermint flavor, inviting everyone to indulge in seasonal warmth and comfort. Don’t forget marshmallows for that extra touch of coziness! Peppermint Bark: This sweet treat echoes the flavors in the cupcakes. Its crunchy texture complements the soft, fluffy cupcakes and offers a satisfying contrast with every bite. Holiday Fruit Salad: A refreshing mix of seasonal fruits like pomegranate, oranges, and apples adds a vibrant, zesty balance to the sweet cupcakes, creating a lovely explosion of flavors in each mouthful. Eggnog: This classic drink is rich and creamy with warm spices, making it a perfect pairing. The nutmeg flavors beautifully enhance the festive spirit and complement the peppermint notes wonderfully. Buttery Holiday Cookies: Offering a variety of cookies—think shortbread or ginger snaps—adds delightful texture and sweetness. Each bite will evoke nostalgia, balancing against the cupcakes while sparking fond memories. Vanilla Ice Cream: A scoop of creamy vanilla ice cream next to a cupcake creates a delightful combination. The cool, creamy nature contrasts with the warm flavorful frosting, making each bite an unforgettable treat. Cheesecake Bites: These mini desserts can be flavored with peppermint or vanilla to carry through the holiday spirit. Their rich creaminess will enhance the cupcake experience and leave your guests wanting more. With these delightful pairings, your Candy Cane Cupcakes will be at the heart of a truly festive feast! Candy Cane Cupcakes Variations & Substitutions Feel free to play around with these delicious cupcakes to make them uniquely yours! Dairy-Free: Substitute milk and half & half with your favorite non-dairy alternatives like almond or coconut milk for a creamy consistency. Vegan: Replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) for a delightful vegan treat. Chocolate Twist: Mix in 1/4 cup of cocoa powder with the flour for a chocolate peppermint fusion that will be a hit during the holidays. Less Sweet: Try using less sugar in the batter and frosting, or substitute with a natural sweetener like maple syrup for a lighter version. Add Spice: Incorporate a pinch of cinnamon or nutmeg into the batter for a festive twist on flavor that’s reminiscent of holiday treats. Zesty Lemon: For a refreshing twist, add a tablespoon of lemon zest to the frosting—sweet meets citrus in a surprising way! Textural Crunch: Replace crushed candy canes with crushed pistachios or walnuts mixed into the batter for an unexpected, crunchy texture. Layered Delight: Bake an additional layer of cake in a round pan, layer with frosting in between, and use crushed candy canes on the outside for a stunning cake presentation. These variations can elevate your desserts even further, and if you’re looking for more sweet inspiration, check out my delightful Strawberry Mango Cupcakes or explore other creative adaptations that suit your taste! Make Ahead Options These Candy Cane Cupcakes are a fantastic option for meal prep during the busy holiday season! You can prepare the cupcake batter up to 24 hours in advance—simply mix all the dry ingredients and the wet ingredients separately, then refrigerate them until you’re ready to bake. Additionally, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature to keep them fresh and soft. For the frosting, make it up to 3 days in advance, just store it in the fridge and give it a quick mix before spreading it on your cooled cupcakes. When ready to serve, simply frost the cupcakes and add a sprinkle of crushed candy canes for that festive touch! Enjoy the time-saving benefits of this tasty recipe without sacrificing quality! Expert Tips for Candy Cane Cupcakes Mix Gently: Avoid overmixing the batter, as this can lead to dense cupcakes. Blend until just combined to preserve lightness. Cooling is Key: Always allow cupcakes to cool completely before frosting. Frosting warm cupcakes can cause the frosting to melt and run off. Candy Cane Crush: For better texture, crush candy canes into small pieces. Larger chunks can lead to an uneven distribution in the batter. Frosting Texture: Use 1-2 tablespoons of half & half in the frosting to achieve a creamy consistency. Adjust as needed for desired thickness. Oven Check: Every oven is different! Begin checking cupcakes at 25 minutes with a toothpick; they should come out clean for perfectly baked Candy Cane Cupcakes. Candy Cane Cupcakes Recipe FAQs What is the best way to select fresh ingredients for my Candy Cane Cupcakes? Absolutely! When choosing your ingredients, look for quality flour blends—Bob’s Red Mill Gluten Free 1:1 Flour Blend is a fantastic choice. For eggs, pick ones that are fresh and have a clean shell. Ensure your baking powder is within its expiration date for the best leavening. When selecting candy canes, avoid those with dark spots or signs of damage, as they may be stale. How should I store my Candy Cane Cupcakes to maintain freshness? To keep your cupcakes at their best, store them in an airtight container at room temperature for up to 3 days. If you have leftovers and want to keep them longer, refrigerate them for up to a week. Just make sure they are well-wrapped to prevent them from drying out! Can I freeze my Candy Cane Cupcakes, and if so, how? Yes, you can freeze your cupcakes! Wrap each cupcake individually in plastic wrap, ensuring they are sealed tightly to prevent freezer burn. Place them in a freezer-safe container to hold them together. They can stay in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature for about 1-2 hours or microwave for 10-15 seconds for a warm treat! What can I do if my cupcake batter turns out too thick? If your batter seems too thick, don’t worry! Just add a little more milk or half & half, about one tablespoon at a time, until you reach the desired consistency. Be careful not to overmix after adding the liquid, as this could lead to denser cupcakes instead of the light, fluffy ones you want. Are Candy Cane Cupcakes safe for those with gluten allergies? Absolutely! Using gluten-free flour blends like Bob’s Red Mill 1:1 ensures these cupcakes are friendly for those with gluten sensitivities. Just be cautious with the other ingredients; ensure that your butter, baking powder, and milk alternatives are also gluten-free and safe for your dietary needs. Can I make these cupcakes dairy-free? Yes, you can! To make these Candy Cane Cupcakes dairy-free, simply substitute the butter with vegan butter or coconut oil. Use a non-dairy milk such as almond or oat milk and replace half & half with a non-dairy creamer. This way, you can still enjoy the festive goodness without the dairy! Irresistible Candy Cane Cupcakes: A Festive Holiday Delight No ratings yet These Candy Cane Cupcakes blend fluffy gluten-free cake with peppermint flavor, topped with creamy buttercream and crushed candy canes, perfect for holiday celebrations. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcake Batter1 cup Bob’s Red Mill Gluten Free 1:1 Flour Blend Substitute with any preferred gluten-free all-purpose flour blend.2 teaspoons Baking Powder Ensure it's fresh for the best results.1/2 teaspoon Salt No substitutions recommended to maintain taste integrity.1/2 cup Butter (Softened) Opt for unsalted for a better flavor balance.1 cup Sugar Can replace with coconut sugar for a lower glycemic option.2 teaspoons Vanilla Extract Pure vanilla extract is always recommended.3 large Large Eggs Flax eggs can be used for a vegan alternative.1/2 cup Milk Any non-dairy milk works as a suitable substitute.1/4 cup Half & Half Use heavy cream or a non-dairy creamer if preferred.1/2 cup Crushed Candy Canes Use both in the batter and for decoration.For the Frosting1/2 cup Butter (Softened) Stick with unsalted for balanced sweetness.2 cups Powdered Sugar Sift for a smoother texture.2 tablespoons Half & Half Can be substituted with heavy cream as needed.1/4 cup Reserved Crushed Candy Canes Adds festive crunch and holiday flair. Equipment Stand mixerCupcake TinsOven Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and line cupcake tins with festive paper liners.In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.In a stand mixer, cream the softened butter with sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.Gradually add the flour mixture to the butter mixture on low speed, alternating with the milk and half & half until just combined. Gently fold in crushed candy canes.Fill each cupcake liner about ¾ full with the batter and bake for 25 to 30 minutes. They are done when a toothpick comes out clean.Transfer the cupcakes to a cooling rack and allow them to cool completely.Combine the softened butter with half of the powdered sugar in a stand mixer and mix until smooth. Gradually add the remaining powdered sugar and adjust thickness with half & half as needed.Once cooled, generously frost each cupcake and sprinkle reserved crushed candy canes on top. Nutrition Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 70mgSugar: 15gVitamin A: 350IUCalcium: 50mgIron: 0.5mg NotesThese Candy Cane Cupcakes are perfect for holiday gatherings and make delightful gifts. Remember to cool before frosting to avoid a melty mess. Tried this recipe?Let us know how it was!
