Go Back
–+ servings
Candy Cane Cupcakes

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
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 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 Frosting
  • 1/2 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 mixer
  • Cupcake Tins
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line cupcake tins with festive paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the cupcakes to a cooling rack and allow them to cool completely.
  7. 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.
  8. 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

Notes

These 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!