Description
Sweet and fluffy cupcakes with a hint of peppermint. These Candy Cane Cupcakes are the perfect holiday treat.
Ingredients
- 2-½ cups Bob’s Red Mill Gluten Free 1 To 1 Blend
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- ½ cups Butter, Softened
- 1 cup Sugar
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 1-½ cup Milk
- ½ cups Half-and-half
- 1 cup Candy Canes, Crushed, Plus More For Topping
- FOR THE FROSTING:
- 1 cup Butter, Softened
- 1 Tablespoon Vanilla Extract
- 4 cups Powered Sugar
- 2 Tablespoons Half-and-Half, Or As Needed
Preparation
For the cupcakes:
Preheat oven to 350ºF. Line cupcake tins with paper liners.
In a large bowl, mix flour, baking powder, and salt. Set aside.
In a stand mixer, cream butter and sugar. Add eggs and vanilla. Once this is combined, turn the mixer to low and slowly milk and half-and-half. Now that you have your batter, fold in the crushed candy canes.
Fill cupcake liners a little more than 3/4 full with batter. Bake for 25–30 minutes. They are done when a toothpick can be inserted into the center and come out clean.
Transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
For the frosting:
In a stand mixer, combine butter, vanilla, and half of the powdered sugar. Once this comes together, slowly add remaining powdered sugar 1/2 cup at a time. Check frosting thickness and add 1 to 2 tablespoons half-and-half until frosting is at desired consistency. (Note: Not using the half-and-half results in a thick frosting that holds sharper shapes. I like using it this way when I’m frosting tiered cakes and want structure. I prefer adding 1 to 2 tablespoons half-and-half to the frosting when using it for cupcakes because of the softer texture and creamier flavor.)
Apply frosting using a metal spatula, the back of a spoon, or a piping bag. Sprinkle with reserved crushed candy canes and serve.
