Sweet and fluffy cupcakes with a hint of peppermint. These Candy Cane Cupcakes are the perfect holiday treat.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
2 1/2cups Bob's Red Mill Gluten free 1 to 1 blend (Or preferred gluten free all-purpose flour blend *results with vary*)
3 tsp Baking Powder
1 tsp Salt
1/2cup Butter (Softened)
1 TBS Vanilla Extract
2 Large Eggs
1 1/2cup Milk
1/2cup Half & Half
1cup Crushed Candy Canes (roughly 14 canes) (Plus extra for topping the Frosting)
1cup Butter (Softened)
1 TBS Vanilla extract
4cups Powdered Sugar
1-2 TBS Half & Half
Preheat the oven to 350F. Line cupcake tins with paper liners.
In a large bowl mix together the flour, baking powder, and salt. Set aside...
In a stand mixer cream together the butter and sugar. Then add in the eggs and Vanilla. Once this is combined turn the mixer to low and slowly add in the flour mixture. When this is all blended add in the milk and half & half. Now that you have your batter, fold in the crushed candy cane.
Fill the cupcake liners a little more than 3/4 of the way with the batter. Bake for 25-30 minutes, they are done when a toothpick can be inserted into the center and come out clean.
Transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
In a stand mixer combine the butter, vanilla, and HALF the powdered sugar. Once this comes together slowly add the remaining powdered sugar 1/2 cup at a time. Check frosting thickness and add 1 to 2 TBS Half & Half for a thinner Frosting.
*Side Note* Not using the half & half results in a thick frosting that holds sharper shapes. I like using it this way when I'm frosting tiered cakes and want structure. I prefer adding 1 to 2 TBS of half & half to the frosting when using it for cupcakes because of the softer texture and creamier flavor.
Apply the frosting using a metal spatula, the back of a spoon, or a piping bag. Sprinkle with reserved crushed candy cane and serve.