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Candy Cane Cupcakes


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  • 1 (18.25-oz.) pkg. white cake mix
  • 1 cup buttermilk
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tbsp. unsweetened cocoa
  • 1 tbsp. red food coloring
  • 3/4 tsp. peppermint extract, divided
  • 1 (16-oz.) can ready-to-spread cream cheese frosting
  • Crushed peppermint candies



Step 1

Preheat oven to 350. Place 18 paper baking cups in muffin pans. Beat cake mix and next 4 ingredients with an electric mixer at low speed about 30 seconds. Scrape down sides of bowl; beat at medium speed 1½ to 2 minutes until mixture is well blended. Stir together 2/3 cup batter, cocoa and red food coloring; set aside. Stir ½ tsp. peppermint extract into remaining batter. Fill muffin cups two-thirds full. Spoon 1 tsp. red batter over each cupcake; swirl in with a wooden skewer. Bake 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to wire racks; cool completely. Stir together cream cheese frosting and remaining peppermint extract; spread frosting evenly over cupcakes. Sprinkle with crushed candies.

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