Vanilla Candy Cane Cupcakes Recipe

A holiday cupcake filled with the flavors of sweet peppermint.

Serves: 24


¾ cup butter, softened
1½ cups sugar
3 eggs
1 tsp. vanilla
1 cup sour cream
½ cup milk
2½ cup flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup jimmies (sprinkles)

Buttercream Frosting
1 cup butter, softened
3 cups icing sugar
4 Tbsp. whipping cream
2 tsp. peppermint extract
3-4 candy canes crushed for topping


  1. Preheat oven to 350F. Line 24 muffin pans with cupcake liners. Cream butter and sugar together until fluffly. Add the eggs one at a time and then beat in vanilla, sour cream and milk. Mix well. In another bowl whisk the flour, baking powder, soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated. Fold in the sprinkes. Spoon into cupcake liners ⅔ full (1/2 full if using the upright cupcake holders like I used). Bake for 18-20 min. until they bounce back to a light touch and are lightly golden. Let cool on wire racks completely.
  2. Visit Vanilla Candy Cane Cupcakes @ for full instructions.

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