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Candy Cane Cupcakes

Delicious Candy Cane Cupcakes for a Festive Holiday Delight

Indulge in delightful Candy Cane Cupcakes that are gluten-free, festive, and sure to impress everyone during the holidays.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Gluten-Free All-Purpose Flour For best results, use a high-quality blend.
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Butter (Softened) Use vegan butter for dairy-free option.
  • 1 cup Sugar
  • 2 tsp Vanilla Extract
  • 2 large Eggs Substitute with flax or chia eggs for vegan.
  • 1/2 cup Milk Almond or oat milk are good dairy-free alternatives.
  • 1/4 cup Half & Half Coconut cream is a non-dairy option.
  • 1 cup Crushed Candy Canes
For the Frosting
  • 1/2 cup Butter (Softened) Vegan butter can be used.
  • 2 tsp Vanilla Extract
  • 4 cups Powdered Sugar Adjust quantity for desired thickness.
  • 1/4 cup Half & Half Adjust as needed for creaminess.

Equipment

  • Stand mixer
  • Cupcake Tins
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cupcake tins with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
  3. In a stand mixer, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each, then mix in the vanilla extract.
  5. Gradually mix in the flour mixture until just combined.
  6. Slowly pour in the milk and half & half, then gently fold in crushed candy canes.
  7. Fill cupcake liners about three-quarters full with batter and bake for 25-30 minutes.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a new bowl, mix butter and vanilla, then gradually add powdered sugar and half & half to desired consistency.
  10. Once cooled, frost cupcakes then sprinkle crushed candy canes on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Ensure the butter is at room temperature and avoid overmixing the batter for best results.

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