Candy Cane Cupcakes
These delightful Candy Cane Cupcakes are gluten-free and bursting with festive peppermint flavor, perfect for your holiday celebrations!
Equipment
- Stand Mixer
- Muffin Tin
- Wire Rack
- Large Bowl
Ingredients
For the Gluten-Free Cupcakes
- 2.5 cups Gluten-Free All-Purpose Flour Blend ensure it's a 1-to-1 baking blend for best results
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 0.5 cup Softened Unsalted Butter
- 1 cup Granulated Sugar
- 1 tablespoon Vanilla Extract
- 2 Large Eggs
- 1.5 cups Milk any type works well
- 0.5 cup Half-and-Half
- 1 cup Crushed Candy Canes roughly 14 canes, plus extra for topping
For the Smooth Peppermint Buttercream Frosting
- 1 cup Softened Unsalted Butter
- 1 tablespoon Vanilla Extract
- 4 cups Powdered Sugar
- 1-2 tablespoons Half-and-Half adjust for desired consistency
Instructions
- Preheat your oven to a cozy 350°F (175°C). Line a standard 12-cup muffin tin with cheerful paper liners.
- In a large bowl, effortlessly whisk together the gluten-free flour blend, baking powder, and salt. Set this aside for a moment.
- In a stand mixer, beat the softened butter and granulated sugar until they're light and fluffy. Then, gently mix in the eggs and vanilla extract until everything is just combined.
- With your mixer on a low speed, slowly add the dry flour mixture to the wet ingredients, mixing until just blended. Don't overmix!
- Now, pour in the milk and half-and-half, mixing until your batter is smooth and lump-free.
- Gently fold in the crushed candy canes – this is where the festive color and flavor come in!
- Spoon the batter into your prepared cupcake liners, filling each about ¾ full. Pop them into the preheated oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
- Once baked, transfer your beautiful cupcakes to a wire rack to cool completely before frosting. This step is crucial for perfect frosting!
- In your stand mixer, combine the softened butter, vanilla extract, and about half of the powdered sugar. Mix until it starts to come together.
- Gradually add the remaining powdered sugar, about ½ cup at a time, mixing well after each addition until smooth.
- To achieve a wonderfully soft and creamy frosting perfect for cupcakes, slowly add 1 to 2 tablespoons of half-and-half, mixing until it reaches your desired spreadable consistency.
- Frost your completely cooled cupcakes using a metal spatula, the back of a spoon, or a piping bag for a fancier touch. Finish them off by sprinkling with your reserved crushed candy canes. Enjoy your delicious, homemade holiday treat!
Notes
These Candy Cane Cupcakes are a delightful gluten-free treat perfect for the holidays!
Nutrition Information (Estimated per serving):
- Calories: ~475 kcal
- Total Carbs: ~68g
- Net Carbs: ~65g
- Fats: ~28g
- Protein: ~6g
