Candy Cane Cupcake Cake

Ingredient	Quantity	Alternatives
All-purpose flour	2 cups	Cake flour for a lighter texture
Baking powder	2 tsp	N/A
Salt	½ tsp	Sea salt or Himalayan salt
Unsalted butter (softened)	1 cup (2 sticks)	Vegan butter or margarine
Granulated sugar	1 ½ cups	Coconut sugar
Large eggs	4	4 flax eggs (1 tbsp flax + 2.5 tbsp water each)
Vanilla extract	2 tsp	Almond extract
Peppermint extract	½ tsp	Crushed candy cane for infused flavor
Whole milk	1 cup	Almond or oat milk
Red gel food coloring	Few drops	Beet juice (for natural coloring)

Frosting:

Ingredient	Quantity	Alternatives
Unsalted butter (softened)	1 cup	Plant-based butter
Powdered sugar	3-4 cups	Monk fruit powder (for sugar-free)
Peppermint extract	½ tsp	Vanilla extract (for milder taste)
Heavy cream	2-3 tbsp	Coconut cream
Red food coloring	Few drops	Natural red color (beet, hibiscus)

Tools & Equipment

Item	Alternatives
Cupcake pan (24 slots)	Use 2 pans of 12 or bake in batches
Cupcake liners	Grease pan directly if needed
Mixing bowls	Any medium-large bowl
Electric mixer	Whisk (manual mixing, more effort)
Piping bags	Zip-top bags with the corner cut
Star piping tip	Plain round tip or spooned on manually
Offset spatula	Butter knife or back of spoon
Cake board or tray	Large cutting board or serving platter

How to Make a Candy Cane Cupcake Cake

This festive cupcake cake is easier than it looks! Follow the detailed instructions below to create both delicious cupcakes and a visually impressive candy cane shape.

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). Line a 24-cup muffin pan with liners.

In a medium bowl, whisk together 2 cups of flour, 2 tsp baking powder, and ½ tsp salt. In a large mixing bowl, beat 1 cup of softened butter with 1½ cups of sugar until light and fluffy (about 3–4 minutes).

Add in the eggs one at a time, mixing well after each.

Mix in the vanilla and peppermint extracts. Slowly alternate adding the flour mixture and 1 cup of milk to the wet mixture, starting and ending with the flour. Be sure not to overmix—just combine until smooth.

Step 2: Bake the Cupcakes

Scoop the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Frosting

In a clean bowl, beat 1 cup of butter until smooth and creamy. Gradually add in the powdered sugar, 1 cup at a time.

Add the peppermint extract and 2 tablespoons of cream and continue to whip until light and fluffy.

Divide the frosting into two bowls. Leave one white, and tint the other with red food coloring until you get a bright candy cane shade.

Step 4: Frost and Decorate

Fit piping bags with a star tip and fill one with white frosting and one with red. Pipe swirls onto each cupcake—alternating red and white or doing half red, half white on each swirl for a striped effect.

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Sprinkle with crushed candy canes or edible glitter for added sparkle.

Step 5: Arrange in Candy Cane Shape

On a large tray or cake board, arrange the cupcakes in a candy cane shape: a straight line of 17 cupcakes with 7 curved at the top to form the hook. Adjust spacing as needed to maintain shape. Once in place, you’re ready to serve!

Serving Tips

Display: Use a large board, cutting board, or even parchment-covered cardboard for a clean base.
Presentation: Decorate the board with mini candy canes, crushed peppermint, or sprigs of pine for a holiday look.
Accompaniments: Serve with peppermint hot cocoa, spiced apple cider, or coffee with whipped cream.
Make Ahead: You can bake cupcakes a day ahead and store them unfrosted, then frost and arrange right before serving for the freshest appearance.

Variations to Try

Give your Candy Cane Cupcake Cake a twist with these fun ideas:

Chocolate Peppermint Version: Add ½ cup of cocoa powder to the dry mix and increase milk by 2 tbsp. Use a chocolate base to complement the peppermint frosting.
Stuffed Cupcakes: After baking, core each cupcake and fill with peppermint ganache or white chocolate cream for a sweet surprise inside.
Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of regular flour. Make sure all other ingredients are certified gluten-free.
Candy Cane Forest Cake: Add green-tinted frosting to every few cupcakes and top with mini candy trees or edible glitter snow for a more scenic layout.

Each variation keeps the spirit of the holiday but gives you flexibility to suit different tastes or dietary needs.

Storing Tips

Storage Method	How Long	Notes
Room temperature	1–2 days	In airtight container; cool place
Refrigerated	Up to 5 days	Best if frosted with cream-based frosting
Freezing (unfrosted)	Up to 1 month	Wrap cupcakes individually; thaw before decorating

Avoid storing frosted cupcakes uncovered, as they can dry out. Assemble and decorate just before serving if storing ahead.

Common Mistakes & Fixes

Mistake	Fix / Prevention
Cupcakes come out dry	Don’t overbake; measure flour with spoon method
Cupcakes sink in the middle	Avoid overmixing and opening oven early
Frosting too soft or runny	Chill frosting or add more powdered sugar
Candy cane shape doesn’t hold well	Plan layout ahead of time on a tray or parchment

A Festive Twist on Classic Cupcakes – Try It!

Candy Cane Cupcake Cake isn’t just a dessert—it’s a holiday centerpiece that brings joy, flavor, and visual delight.

Whether you stick to the peppermint-vanilla combo or explore variations like chocolate or filled centers, this cupcake cake is sure to stand out at any festive gathering.

The best part? It’s easy to serve and perfect for sharing.

Candy Cane Cupcake Cake

Prep & Baking Overview

Ingredients & Alternatives

Tools & Equipment