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Candy Cane Cupcakes

Delicious Candy Cane Cupcakes for a Festive Holiday Treat

These Candy Cane Cupcakes are a delightful gluten-free holiday treat with a refreshing peppermint kick and festive presentation.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Gluten-Free Flour Blend Use a 1-to-1 blend or your favorite gluten-free all-purpose flour.
  • 2 teaspoons Baking Powder Essential for a fluffy rise.
  • 1/2 teaspoon Salt A pinch enhances sweetness.
  • 1/2 cup Butter (Softened) Adds richness and moisture.
  • 1 cup Sugar Sweetens and helps create a tender crumb.
  • 2 teaspoons Vanilla Extract Infuses warmth and depth.
  • 3 large Eggs Provides structural integrity.
  • 1/2 cup Milk Contributes to a soft, moist batter.
  • 1/4 cup Half & Half Boosts creaminess, can be swapped with whole milk.
  • 1/2 cup Crushed Candy Canes Adds a festive crunch and peppermint flavor.
For the Frosting
  • 1/2 cup Butter (Softened) Ensures creamy frosting.
  • 2 teaspoons Vanilla Extract Enhances flavor profile.
  • 4 cups Powdered Sugar Sweetens and thickens frosting.
  • 1/4 cup Half & Half Use to adjust frosting’s thickness.

Equipment

  • Stand Mixer
  • Cupcake tin
  • Mixing bowls
  • Spatula
  • Piping Bag

Method
 

Making the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with festive paper liners.
  2. In a large mixing bowl, whisk together gluten-free flour blend, baking powder, and salt until well-combined.
  3. Cream together softened butter and sugar on medium speed until light and fluffy.
  4. Add the eggs one at a time along with the vanilla extract and mix until just combined.
  5. Gradually incorporate the flour mixture into the wet ingredients until just combined.
  6. Slowly pour in the milk and half & half, mixing until fully combined.
  7. Gently fold in the crushed candy canes into the batter using a spatula.
  8. Fill each cupcake liner about ¾ full with the batter and bake for 25-30 minutes.
  9. Cool the cupcakes on a cooling rack completely.
Making the Frosting
  1. Cream together softened butter, vanilla extract, and half of the powdered sugar until smooth.
  2. Gradually add the remaining powdered sugar, adjusting the consistency with half & half as needed.
  3. Frost each cooled cupcake generously and garnish with reserved crushed candy canes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to ensure frosting stays creamy. Store in an airtight container for freshness.

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