This Candy Cane Peppermint Cupcake recipe is my holiday happy place: bright, minty, and just a little bit showy without being fussy. I first made these on a chilly December afternoon when friends were dropping by for last-minute cookie exchanges. I wanted something that felt seasonal but not heavy—something that would deliver peppermint clearly without overpowering the cake’s delicate crumb. The alternating red and white batter gives each bite a playful look, and the peppermint buttercream ties the flavors together with a cool finish that reminds me of childhood candy cane mornings.

I discovered the trick of painting red gel inside the piping bag the year my niece asked for striped frosting to match the cupcakes' interior. That small visual flourish transformed them from pretty to unforgettable. Texturally, the crumb is soft and tender from using a simple white mix and careful folding; the buttercream is silky and light because of the measured beating and a splash of heavy cream. These cupcakes have become my go-to for holiday gatherings: they’re easy to scale, love to be dressed up, and somehow feel special even when whipped up at the last minute.

Ingredients

• White cake mix (1 box, about 15.25 oz): I use a standard box white mix (15–16 oz) for consistent results; follow the package for added eggs and liquid. A trusted brand like Pillsbury or Duncan Hines yields a tender crumb.
• Red gel food coloring: Gel gives vivid color without thinning the batter—use a few drops and build to your preferred shade. Brands like AmeriColor work well for bright, stable color.
• Unsalted butter (1 1/2 cups; 12 oz): For the frosting, use room-temperature butter straight from the fridge about 30–45 minutes earlier—soft but still cool for optimal structure.
• Kosher salt (1/2 teaspoon): Balances sweetness in the buttercream; use Diamond Crystal or Morton but adjust if your salt brand differs in flake size.
• Confectioners' (powdered) sugar (about 2 7/8 cups): Sift if lumpy; this amount gives a stable, spreadable buttercream that pipes cleanly.
• Heavy cream (2 tablespoons): Adds silkiness and lightens the buttercream—substitute whole milk in a pinch, but the texture will be slightly thinner.
• Pure vanilla extract (1 teaspoon): Use a good-quality vanilla for rounded flavor; it softens the peppermint’s sharpness.
• Peppermint extract (1/2 teaspoon): Stronger than mint, so measure carefully—too much becomes medicinal. Start with 1/2 teaspoon and add a touch more if desired.
• Mini candy canes or coarse peppermint sugar: For garnish—choose mini candy canes for crunch and charm, or sprinkle coarse red-and-white peppermint sugar for sparkle.

Instructions

Prep the oven and pans: Position oven racks in the upper and lower thirds and preheat to 350°F. Line 18 cupcake cups across two standard 12-cup muffin tins with paper liners so you have even bake placement for air circulation. Make the batter: Prepare the white cake batter according to the package directions (add eggs, oil, water as listed). Once mixed, divide the batter evenly into two bowls. Tint one bowl with red gel food coloring until you reach your desired shade—stir gently to maintain air in the batter. Fill the liners: Alternate spooning white and red batter into each liner until about half full—roughly 3 to 4 tablespoons (45–60 mL) per cup. This gentle alternation creates a marbled, striped interior. Be careful not to overfill; cupcakes rise significantly. Bake and cool: Bake for 18–20 minutes, rotating the tins halfway through for even browning. Test with a toothpick inserted in the center—when it comes out clean or with a few moist crumbs, remove from oven. Transfer cupcakes to a wire rack and cool completely before frosting to prevent runny buttercream. Prepare the buttercream: Using an electric mixer, beat 1 1/2 cups (12 oz) softened unsalted butter and 1/2 teaspoon kosher salt on medium speed until creamy, about 2 minutes. Gradually add about 2 7/8 cups powdered sugar in two additions, beating well after each. Add 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon peppermint extract; increase speed to medium-high and beat for 2 minutes until light and fluffy. Taste and adjust peppermint in 1/8-teaspoon increments if needed. Stripe the piping bag and frost: Using a small brush or long skewer, paint two parallel lines of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill the bag with frosting and pipe swirls onto cooled cupcakes. The painted lines create a candy-cane stripe effect on the outer frosting as you pipe. Garnish: Top each cupcake with a mini candy cane or a sprinkle of coarse peppermint sugar while the frosting is still soft so the garnish adheres. Store as directed below.

Storage Tips

For short-term storage, place cupcakes in a single layer in an airtight container and refrigerate up to four days. If you prefer room-temperature service, let chilled cupcakes sit 30–45 minutes before serving—this softens the buttercream and returns the texture to its ideal state. For longer storage, freeze unfrosted cupcakes on a tray until firm, then transfer to a freezer-safe bag for up to three months. Thaw in the refrigerator overnight, then bring to room temperature and pipe fresh frosting. Use opaque containers for the fridge to prevent odor transfer and line containers with parchment to protect frosting decorations.

Ingredient Substitutions

If you need dairy-free, substitute plant-based butter and use full-fat coconut cream instead of heavy cream; flavor will skew slightly coconutty. For an egg-free option, choose an eggless white cake mix or follow a vegan white mix instruction. If you prefer a lighter frosting, swap half the butter for whipped shortening (stabilizes in warm environments) and reduce confectioners’ sugar by 1/4 cup, adding a touch more cream for consistency. To tone down peppermint, halve the extract and add 1 teaspoon finely grated orange zest for a festive twist.

Serving Suggestions

Serve these as a centerpiece dessert on holiday dessert tables, paired with hot cocoa or a peppermint mocha for theme continuity. Garnish with a small sprig of fresh mint or a dusting of cocoa for contrast. They work beautifully with simple biscotti or a cheese board for a party spread—offer small plates so guests can enjoy multiple sweets without overloading. For children’s parties, add edible glitter or sprinkle colored sugar for extra fun.

Cultural Background

While the concept of flavored cakes is global, candy-cane inspired sweets became popular in North America as mass-produced candy canes grew in the early 20th century. The peppermint-and-vanilla pairing conjures classic holiday flavors—candy canes were often used as festive decorations before they became frequent flavorings in confections. These cupcakes nod to that seasonal nostalgia while using modern piping and decorating techniques to make the handheld dessert contemporary and versatile.

Seasonal Adaptations

For winter parties, add a teaspoon of cocoa to the red batter for a muted burgundy swirl and a hint of chocolate. In spring, replace peppermint with 1/2 teaspoon pure almond extract and swap red gel for pastel pink for a spring holiday look. For a New Year’s iteration, fold a tablespoon of champagne reduction into a stabilized buttercream for grown-up sparkle. Adjust decorations—use silver dragees for New Year’s or edible holly leaves for Christmas—to match the season.

Meal Prep Tips

Make the cake bases in advance and freeze unfrosted; prepare the buttercream the day before and keep chilled. On the day you plan to serve, thaw cupcakes in the refrigerator, bring the buttercream to piping consistency by beating 1 minute, then stripe the bag and pipe. Use disposable piping bags for quick cleanup. Portion cupcakes in single-serve containers for gift-giving or events—place a peppermint candy gently into the frosting and close the lid for a polished presentation.

Bring these cupcakes to your next holiday gathering and watch them disappear—simple to make, endlessly adaptable, and always a festive crowd-pleaser. I hope you enjoy making them as much as my family and friends do.