Candy Cane Cupcakes Recipe

Name: Candy Cane Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups Bob's Red Mill Gluten Free 1 To 1 Blend; 3 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 cups Butter, Softened; 1 cup Sugar; 2 whole Eggs; 1 Tablespoon Vanilla Extract; 1-1/2 cup Milk; 1/2 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

Servings: persons

2-1/2 cups Bob's Red Mill Gluten Free 1 To 1 Blend
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 cups Butter, Softened
1 cup Sugar
2 whole Eggs
1 Tablespoon Vanilla Extract
1-1/2 cup Milk
1/2 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

1
For the cupcakes:
2
Preheat oven to 350u00b0F. Line cupcake tins with paper liners.
3
In a large bowl, mix flour, baking powder, and salt. Set aside.
4
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.
5
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.
6
Transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
7
For the frosting:
8
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.)
9
Apply frosting using a metal spatula, the back of a spoon, or a piping bag. Sprinkle with reserved crushed candy canes and serve.

1690

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/2 cups Bob's Red Mill Gluten Free 1 To 1 Blend, 3 teaspoons Baking Powder, 1 teaspoon Salt, 1/2 cups Butter, Softened, and more.

Yes, Candy Cane Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Cupcakes

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