Go Back
–+ servings
Candy Cane Cupcakes

Candy Cane Cupcakes: Irresistibly Festive Holiday Treats

Indulge in these Candy Cane Cupcakes, a gluten-free delight that combines vibrant colors and peppermint flavor for a festive treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Gluten-Free Flour Blend Bob's Red Mill is a great choice.
  • 2 teaspoons Baking Powder Gluten-free option.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Butter Softened.
  • 1 cup Sugar
  • 2 teaspoons Vanilla Extract Pure for best flavor.
  • 3 large Eggs
  • 1 cup Milk Almond milk can be used as a dairy-free substitute.
  • 1/2 cup Half & Half Can substitute with full-fat milk.
  • 1 cup Crushed Candy Canes Reserve some for topping.
For the Frosting
  • 1/2 cup Softened Butter
  • 4 cups Powdered Sugar Sifted for a lump-free finish.
  • 1 teaspoon Vanilla Extract Essential for frosting flavor.
  • 3 tablespoons Half & Half Adjust for desired consistency.

Equipment

  • Cupcake tin
  • Mixing bowls
  • Stand mixer
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with festive paper liners.
  2. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. Cream softened butter and sugar in a stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla.
  5. Gradually add the flour mixture to the wet ingredients, alternating with milk and half & half until smooth.
  6. Fold in crushed candy canes using a spatula until evenly distributed throughout the batter.
  7. Spoon the batter into cupcake liners, filling them about ¾ full, and bake for 25 to 30 minutes until a toothpick comes out clean.
  8. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  9. To prepare the frosting, beat together softened butter, powdered sugar, vanilla extract, and half & half until smooth.
  10. Frost cooled cupcakes, adding reserved crushed candy canes on top for decoration.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 290IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are gluten-free and adjust consistency of frosting to liking. Cool cupcakes completely before frosting to avoid melting.

Tried this recipe?

Let us know how it was!