Description
Festive and fluffy cupcakes topped with creamy frosting and crushed candy canes, perfect for the holiday season.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup crushed candy canes
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream
- 1/2 cup crushed candy canes (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the flour, baking powder, and baking soda, and set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Add the dry ingredients alternately with milk, stirring until smooth.
- Gently fold in the crushed candy canes.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar until smooth.
- Stir in the vanilla extract and heavy cream.
- Fold in crushed candy canes.
- Frost each cupcake and garnish with extra crushed candy canes and mini candy canes if desired.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, dessert, holiday treats, candy canes, festive recipes