Description
These festive cupcakes with white frosting and candy canes bring holiday magic to every bite. Soft peppermint vanilla cupcakes are topped with fluffy white buttercream and sprinkled with crushed candy canes for the ultimate Christmas baking treat. Perfect for dessert tables, gifts, or cozy family celebrations.
Ingredients
Scale
- 150g (2/3 cup) unsalted butter, softened
- 150g (3/4 cup) caster sugar
- 3 medium eggs
- 150g (1 1/4 cups) self-raising flour
- 1 tsp peppermint extract
- 1–2 tbsp milk (if needed for consistency)
- 200g (3/4 cup + 2 tbsp) unsalted butter, softened
- 400g (3 1/4 cups) icing sugar, sifted
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Crushed candy canes or peppermint sticks
- Whole mini candy canes (optional)
- Edible glitter or white sprinkles (optional)
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with festive liners.
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then add peppermint extract.
- Sift in self-raising flour and fold gently. Add a little milk if the batter is too thick.
- Divide batter evenly into liners and bake for 18–22 minutes, until a skewer inserted comes out clean. Cool completely.
- Beat butter until fluffy, then gradually add icing sugar. Mix in milk and vanilla until smooth and creamy.
- Pipe frosting onto cooled cupcakes and sprinkle with crushed candy canes. Add mini candy canes or glitter for extra sparkle.
Notes
- Store cupcakes in an airtight container for up to 3 days.
- Use peppermint extract for a stronger flavor.
- Adjust milk in frosting for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg