Candy Cane Cupcakes Swirled

These candy cane cupcakes bring festive cheer with their vibrant red and white swirls that resemble classic peppermint sticks. Using a white cake mix for a fluffy base, the batter is divided and tinted to create a striking contrast. The frosting is whipped with peppermint extract, making it light, fluffy, and wonderfully refreshing. Finished with mini candy canes and peppermint sugar, they are perfect for holiday gatherings or any time you want a treat that tastes like the season.

I first made these cupcakes at a holiday party and they instantly became a favorite among friends who love fresh but sweet peppermint flavor. The visual appeal drew everyone in even before the first bite.

Ingredients

• White cake mix: ensures light and fluffy cupcakes pick a brand with reliable reviews for best results
• Red gel food coloring: gives vibrant color without thinning the batter like liquid colors do
• Unsalted butter: soft but not melted helps create creamy frosting without overpowering the peppermint
• Kosher salt: enhances flavor and balances sweetness throughout the frosting
• Confectioners’ sugar: is essential for that silky smooth frosting texture sift if lumpy
• Heavy cream: adds moisture and makes the frosting light and fluffy
• Pure vanilla extract: deepens the flavor and complements the peppermint
• Peppermint extract: delivers the defining cool peppermint flavor that mimics candy canes
• Mini candy canes or red and white coarse peppermint sugar: add festive crunch and extra peppermint flavor on top

Step-by-Step Instructions

Sauté The Oven And Prepare Liners:

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Line 18 cups in two standard 12-cup muffin tins with baking liners to ensure easy cupcake removal.

Mix And Color The Batter:

In a large bowl, prepare the white cake mix exactly as the package directs. Transfer half of the batter into a separate medium bowl. Slowly add red gel food coloring and stir gently until you reach your desired vibrant red shade. Avoid overmixing to keep the batter light.

Fill The Cupcake Liners With Batter:

Using a small cookie scoop or spoon, fill the cupcake liners by alternating between the red colored batter and the plain white batter until each cup is about halfway full. This method creates the candy cane swirl effect after baking.

Bake And Cool:

Place the tins in the oven, rotating them halfway through bake time to ensure even heat distribution. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on wire racks to prevent frosting from melting.

Prepare The Peppermint Frosting:

In a large bowl, beat unsalted butter and kosher salt on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar in two parts, mixing well after each addition to fully incorporate and prevent graininess. Then add the heavy cream, pure vanilla extract, and peppermint extract. Beat the mixture on medium-high speed for about 2 minutes until light, fluffy, and smooth to achieve the softest frosting.

Add Festive Red Color To Frosting Bag:

Fit a piping bag with a half-inch round tip for perfect cupcake topping. Using a small brush or skewer, carefully paint two thin lines of red gel food coloring inside the piping bag. This technique gives the frosting a beautiful candy cane stripe when piped.

Pipe And Garnish Cupcakes:

Transfer the frosting into the decorated piping bag. Pipe generous swirls over each cooled cupcake to create that signature peppermint swirl look. Finish by topping with mini candy canes or sprinkling with the red and white peppermint sugar for an extra festive crunch.

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Peppermint extract is my favorite ingredient here because it perfectly captures that cool holiday flavor without being overwhelming. I fondly remember making these cupcakes with my kids, their eyes lighting up at the swirl colors and the warm peppermint scent filling the kitchen like Christmas morning.

Storage Tips

Store cooled cupcakes in an airtight container in the refrigerator when frosted. This keeps the frosting fresh and prevents drying, lasting about four to five days. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to two months. Thaw completely at room temperature and frost before serving to preserve the best texture and flavor.

Ingredient Substitutions

If peppermint extract is unavailable, substitute with vanilla extract plus a tiny drop of spearmint extract to mimic the cooling flavor. Butter can be switched for margarine in the frosting if dairy-free options are needed, though flavor will vary slightly. Heavy cream may be replaced with milk though the frosting will be less fluffy and lighter in texture.

Serving Suggestions

Serve these cupcakes chilled or at room temperature alongside a hot cup of cocoa or coffee for a cozy contrast to the cooling peppermint frosting. They also pair beautifully with simple vanilla or chocolate milkshakes for a fun festive treat. Garnish plates with extra peppermint sugar or crushed candy canes for added texture and flair.

Cultural Context

Peppermint has long been connected with winter holidays because of its refreshing and sweet qualities. Candy canes originated in Europe in the 17th century as simple white sugar sticks and evolved over time into the red-and-white striped festive treat recognized worldwide. These cupcakes celebrate that tradition with a modern twist.

Pro Tips

• Always beat the frosting well after adding sugar and cream to incorporate air which makes it extra fluffy and smooth
• Use gel food coloring sparingly inside the piping bag to create subtle but beautiful stripes too much can muddy the color
• Rotate baking pans halfway through baking for evenly cooked, moist cupcakes every time

Common Recipe Questions

→ How do you create the red and white swirl effect in the cupcakes?

Divide the batter into two bowls, tint one with red gel food coloring, then spoon alternating scoops into liners for a natural swirl after baking.

→ What’s the secret to achieving a fluffy peppermint frosting?

Beat softened butter with salt until creamy, add confectioners’ sugar gradually, then whip in heavy cream and peppermint extract until light and airy.

→ How can candy cane stripes be formed on the frosting?

Paint thin red gel lines inside the piping bag before filling it with white frosting; when piped, stripes appear naturally.

→ Can fresh mint replace peppermint extract in the frosting?

Fresh mint offers a different flavor. Peppermint extract provides the classic cool taste that balances the sweetness best.

→ What toppings add festive texture to these cupcakes?

Mini candy canes or coarse red and white peppermint sugar add crunch and a decorative festive look.