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Candy Cane Cupcakes

Candy Cane Cupcakes

Candy Cane Cupcakes are the kind of holiday treat that feels like a celebration in every bite. They are festive, nostalgic, and surprisingly easy to make. Whether you’re baking for a classroom party, a cookie exchange, or just a cozy night in, this recipe delivers big holiday flavor with minimal fuss.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 servings

Calories: 202 kcal per serving

Ingredients

  • 15 ½ ounces - White Cake Mix
  • 1 ¼ cups - Water
  • ½ cup - Vegetable Oil
  • 4 - Egg Whites
  • Red food coloring
  • 2 cups - Vanilla Frosting
  • ¼ cup - Candy Canes

Instructions

  1. Crush the candy canes.
  2. Preheat the oven to 350 degrees.
  3. Line a cupcake pan with liners. (we used red and white and plain red ones)
  4. In a large bowl, or bowl of a stand mixer, add the cake mix, water, oil, and egg whites. Beat on medium speed for 2 minutes.
  5. Add half the batter to a separate bowl and add 4 drops of red food coloring. Stir well.
  6. Add a small amount of white batter to the cupcake liners, then red, then white, then red.
  7. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
  8. Allow cupcakes to cool completely, about 1 hour.
  9. Add about ⅓ of the frosting to a bowl and add a few drops of red food coloring. Stir well.
  10. To a piping bag, layer half the white frosting, red frosting, then the rest of the white frosting.
  11. Pipe the frosting onto the cupcakes. Top with crushed candy canes.

Nutrition

Energy: 202 kcal | Total Fat: 10 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 0 mg | Total Carbs: 28 g | Fiber: 0 g | Sugars: 22 g | Proteins: 1 g | Sodium: 153 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g

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