Introduction
Get ready to jingle your taste buds with these festive Candy Cane Cupcakes! Perfect for holiday gatherings or cozy nights in, these delightful treats come with a refreshing peppermint twist that is sure to be a hit with family and friends. Whether you’re entertaining guests or simply enjoying a sweet moment, these cupcakes embody the spirit of the season.
Detailed Ingredients with Measures
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- Crushed candy canes for garnish
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tsp peppermint extract
- 2 tbsp milk
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Directions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with festive cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a larger bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla.
4. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour, mixing until just combined.
5. Fill each liner 2/3 full with batter, then bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.
6. For the frosting, beat together softened butter, powdered sugar, peppermint extract, and milk until smooth and creamy.
7. Frost your cooled cupcakes generously and sprinkle with crushed candy canes for a pepperminty finish.
Each cupcake is roughly calculated to have:
– Calories: 280
– Carbohydrates: 36g
– Protein: 3g
– Fat: 14g
Serve them up with a mug of hot cocoa and watch these holiday wonders disappear before your eyes! Happy baking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with festive cupcake liners.
Step 2: Prepare the Dry Ingredients
In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Step 3: Cream Butter and Sugar
In a larger bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
Step 4: Combine Ingredients
Alternate adding the flour mixture and 1/2 cup of whole milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Step 5: Fill Cupcake Liners
Fill each cupcake liner 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Step 6: Make the Frosting
For the frosting, beat together 1/2 cup of softened unsalted butter, 2 cups of powdered sugar, 2 teaspoons of peppermint extract, and 2 tablespoons of milk until the mixture is smooth and creamy.
Step 7: Frost the Cupcakes
Generously frost your cooled cupcakes and sprinkle with crushed candy canes for a festive pepperminty finish.
Notes
Tip for Serving
Serve the cupcakes with a mug of hot cocoa for a delightful holiday treat.
Storage Information
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Customization Options
Feel free to adjust the amount of peppermint extract to suit your taste preferences, ensuring a balanced peppermint flavor in the frosting.
Cook Techniques
Measuring Ingredients Accurately
Ensure that you measure your flour and sugar accurately using proper measuring cups. Spoon the flour into the cup and level it off with a knife for best results.
Creaming Butter and Sugar
Cream the softened butter and sugar until the mixture is light and fluffy. This process incorporates air and helps give the cupcakes a lighter texture.
Mixing Batter Correctly
When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
Checking for Doneness
Insert a toothpick into the center of a cupcake to check for doneness. If it comes out clean or with a few crumbs, they are ready to be removed from the oven.
Cooling Cupcakes
Allow the cupcakes to cool completely on a wire rack before frosting to prevent melting the frosting.
Making Smooth Frosting
Beat the frosting ingredients until smooth and creamy. If it’s too thick, add a little more milk until the desired consistency is achieved.
FAQ
Can I use a different type of milk?
Yes, you can substitute whole milk with any type of milk, such as almond or oat milk.
What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can use mint extract as an alternative, but reduce the quantity as it may be stronger.
How can I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them in plastic wrap and store them in an airtight container for up to 3 months.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Conclusion
Enjoy the festive spirit with these delightful Candy Cane Cupcakes, perfect for any holiday celebration or cozy night in. Happy baking!
