Peppermint candy cane cupcakes

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There is no better way to celebrate Christmas than sharing good food. These peppermint cupcakes were the perfect treats for a bunch of hard-working employees at a supermarket who are my little one’s pals. My son looks forward to meeting them, and they always bring a smile to his face.
Christmas was the perfect occasion to show some gratitude and goodwill. These soft and moist cupcakes with whipped cream taste delicious. I tried to make them a little festive with the bicolor frosting.
They are easy to make, and I used a hand whisk and spatula to combine the ingredients.
I used both butter and clarified butter to make these.
I hope this Christmas brightens up your life and fills it with warmth. Cheers to that!!!Merry Christmas.

peppermint candy cane cupcakes
Photo of peppermint candy cane cupcakes

Preparation Time : 15-20 minutes
Baking Time : 15-16 minutes
Serves : 12-13


  • Butter 100 gms
  • Clarified butter 100 gms
  • Sugar 200 gms
  • Peppermint flavor 1 tsp
  • Whole Wheat flour 110 gms
  • All-purpose flour 110 gms
  • Baking powder 2 tsp
  • Eggs 2
  • Milk 200 ml
  • Whipping cream 200 ml
  • Red food color 2-3 drops
  • Candy cane 2


  1. Whisk the butter, clarified butter (both at room temperature) with sugar. Whisk till the sugar dissolves.
  2. Crack open the eggs one at a time and whisk to incorporate. Sift the two flour with vanilla and baking powder.
  3. Slowly add the dry ingredients into the wet ingredients and mix with a spatula. Pour the milk and blend until smooth.
  4. Scoop into a lined muffin pan. Bake in a preheated oven for 15-16 minutes at 180 degrees.
  5. Whip the cream till soft peaks appear. Add two drops of food colour to half a cup of whipped cream and mix until well combined.
  6. Next, draw lines with red whipping cream inside the piping bag with a long spoon. Fill the piping bag with the rest of the whipping cream.
  7. Pipe out the cream in the desired way on cooled muffins. Sprinkle crushed candy cane and serve.

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