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Candy Cane Fantasy Cupcakes
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Candy Cane Fantasy Cupcakes

Don’t just leave a peppermint stick for ol’ St. Nick this holiday season, leave him some Candy Cane Fantasy Cupcakes with peppermints from top!
Course Dessert
Cuisine American
Keyword Candy Cane Fantasy Cupcakes
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Servings 12 Cupcakes
Calories 539kcal
Author Kathleen

Ingredients

Cupcakes:

  • 1/2 Cup Sugar
  • 1/4 Cup Unsalted Butter at Room Temperature
  • 1 Large Egg at Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Plus 1/8 Teaspoon Baking Soda
  • 1/4 Teaspoon Plus 1/8 Teaspoon Salt
  • 1 Cup All-Purpose Flour
  • 1/4 Cup Heavy Whipping Cream
  • 1/4 Cup Sour Cream
  • 1/2 Cup Crushed Candy Canes
  • Red Food Color

Frosting:

  • 1 Cup Unsalted Butter Softened
  • 1 1/2 Cups Powder Sugar
  • 1 Teaspoon Peppermint Extract
  • 3-5 Tablespoons Heavy Whipping Cream

Decorations:

  • 2 Packages Chocolate Covered Hostess Mini Doughnettes
  • 1 Cup White Chocolate Chips
  • 1 Cup Crushed Candy Canes
  • 24 Mini Candy Canes
  • Red and White Straws Cut Into 1/3's

Instructions

Make Cupcakes:

  • Preheat oven to 350 degrees and line a standard size cupcake pan with liners.
  • In the bowl of a stand-up mixer, cream together sugar and butter. Add egg and beat just until mixed in. Add vanilla, baking powder, baking soda, and salt and beat in. Mix in heavy cream. Gradually add flour. Mix in sour cream then add the candy canes.
  • Divide the batter into 2 bowls. To one bowl, add a couple drops of red food coloring and mix until color is even.
  • Scoop a little bit of batter into each cupcake liner until they're 3/4's full. With a toothpick, gently swirl the batters.
  • Bake in preheated oven until a toothpick inserted in the center of the cupcake comes out clean, about 22 minutes. Set pans on wire rack and cool completely.

Meanwhile, Make Frosting:

  • In the bowl of a stand-up mixer, combine the butter,  powdered sugar, peppermint extract, and heavy whipping cream and mix until well combined and soft peaks form.
  • Divide the batter into 2 bowls. To one bowl, add a couple drops of red food coloring and mix until color is even.
  • Scoop some the frosts into half of a piping bags fitted with a star tip, then scoop the white frosting into the other half.
  • Pipe frosting onto completely cooled cupcakes. Place frosted cupcakes in the fridge for 10-15 minutes to allow frosting to firm a little.

Final Decoration:

  • Carefully place a doughnut in the center of each frosted cupcake.
  • Melt white chocolate chips in microwave safe bowl, in 30-second intervals, stirring well between interval, until completely melted. Using a spoon, drizzle melted white chocolate over top of the donut to look like snow. Sprinkle with crushed candy canes.
  • Add 2 mini candy canes to the left side of cupcake into the frosting then add straw to the right side of the cupcake through the frosting. Enjoy!

Nutrition

Calories: 539kcal | Carbohydrates: 80g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 106mg | Potassium: 120mg | Fiber: 0g | Sugar: 59g | Vitamin A: 605IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 0.9mg