Tuesday, December 27, 2011

Swirled Candy Cane Cupcakes

I found these festive cupcakes on the cover of one of those paperback recipe books in the check out line back in early fall.  Something about them just caught my eye.

Swirled Candy Cane Cupcakes


1 box white cake mix
Water, vegetable oil, and eggs called for on box of cake mix
1 teaspoon of peppermint extract
1 teaspoon of red gel/paste food coloring
2 containers of fluffy white whipped frosting
1 cup of crushed hard peppermint candies


1.  Heat oven to 350 degrees F. Place paper baking cup in your regular- size muffin cup.

2. In a large bowl, beat cake mix, water, oil, eggs, and peppermint extract on low for 30 seconds.  Beat on medium speed for two minutes periodically scraping sides of bowl.  Divide batter in half.

3.  To 1 portion, add food coloring; stir until uniform in color.  In each muffin cup place 2 tablespoons of red-colored batter then top with 2 tablespoons of white batter.  Swirl white batter through red batter with knife for marbled design.

4.  Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans to cooling racks.  Cool completely about 30 minutes.

This is what mine looked like when I took them out of the oven...

(Picked up the red/white striped paper cups at Hobby Lobby.)

5.  Frost each cupcake with whipped frosting and top with crushed peppermint candy.

*I only got about 18 cupcakes out of this recipe.  But it was still plenty for our family.

The kids enjoyed digging into them on Christmas Eve!  We will definitely make them again :)

Merry Christmas!

~  Patty  ~


  1. Yum!!!! Can't wait to try these:)

  2. those cupcakes looks great and simple enough for me to tray that recipe! :)

  3. nice pic of cupcakes and i am chocolate lover my website show a lot of information about chocolate


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