Description
The Candy Cane Delight Cupcakes are a quintessential festive treat that marries the invigorating flavors of vanilla and peppermint. Perfect for holiday gatherings, these visually appealing cupcakes not only taste delightful but also capture the spirit of the season with their striking red and white marbled appearance topped with crushed candy canes. This recipe guides you through the process of baking these delectable treats that are sure to be a hit at any holiday event.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring
- Candy canes, crushed for garnish
- Buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a mixer, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until each is well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk, mixing just until combined.
- Divide the batter into two bowls. In one bowl, add the vanilla extract. In the other, combine the peppermint extract with a few drops of red food coloring.
- Swirl the two batters together for a marbled effect, and fill each cupcake liner two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cool, frost the cupcakes with buttercream frosting and top them with crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes