Candy Cane Swirl Cupcakes are a festive and fun dessert perfect for the holiday season. These light and fluffy vanilla cupcakes feature a beautiful red-and-white swirl, giving them that candy cane-inspired charm everyone loves this time of year.
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Topped with creamy frosting and a sprinkle of crushed candy canes, they’re as eye-catching as they are delicious. Whether you’re baking for a Christmas party, a cookie exchange, or just to enjoy with a cozy cup of cocoa, these cupcakes will bring a touch of sweetness and sparkle to your celebrations.
PRO TIPS for the best Candy Cane Swirl Cupcakes
Use room-temperature ingredients for the smoothest batter and even baking.
When swirling the red and white batters, don’t overmix—lightly layering them ensures that pretty swirl effect when baked.
Be sure to let the cupcakes cool fully before frosting; otherwise, the icing may melt and lose its shape.
Lastly, crush the candy canes just before decorating to keep them crisp and avoid sticky clumps.
Personalizing the recipe
You can easily customize these cupcakes to match your holiday style.
Try adding peppermint extract to the batter or frosting for an extra festive flavor.
For a twist, use different food coloring shades such as green for a Christmas variation or pink for Valentine’s Day.
Add edible glitter or holiday sprinkles on top for a dazzling finish.
You can even experiment with flavored frostings like cream cheese or buttercream for a richer taste.
Ingredients
White cake mix forms the base of this recipe, providing a soft and fluffy texture that’s easy to work with.
Water and vegetable oil keep the batter moist, while egg whites ensure the cupcakes stay light in color for that classic red-and-white swirl.
Red food coloring adds the festive flair, vanilla frosting brings creaminess, and crushed candy canes give a crunchy, minty finish.
How to make Candy Cane Swirl Cupcakes
Step 1: Preheat your oven to 350°F and line a cupcake pan with liners.
Step 2: In a large mixing bowl, combine the cake mix, water, oil, and egg whites, beating for two minutes until smooth.
Step 3: Divide the batter in half, tinting one portion with red food coloring.
Step 4: Layer the batter in the liners, alternating between red and white to create the swirl.
Step 5: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool the cupcakes completely, about one hour.
Step 7: Color a third of the frosting red, then fill a piping bag with alternating layers of white and red frosting.
Step 8: Frost each cupcake and top with crushed candy canes for a festive finish.
Different Methods of Preparation
You can make these cupcakes using either a hand mixer or a stand mixer—both yield fluffy, even batter.
If you prefer a homemade cake base, substitute the boxed mix for your favorite vanilla cupcake recipe.
For a more peppermint-forward flavor, add a teaspoon of peppermint extract to the batter or frosting.
Different Methods of Serving
Serve these cupcakes at holiday parties, gift them in festive boxes, or use them as part of a dessert platter.
For a decorative touch, arrange them on a cake stand with crushed peppermint scattered around.
They also pair wonderfully with hot chocolate, coffee, or a glass of milk for a cozy winter treat.
How to store leftovers?
Store leftover cupcakes in an airtight container at room temperature for up to three days.
For longer storage, refrigerate them for up to five days, bringing them to room temperature before serving.
If you want to make them ahead, bake and freeze the unfrosted cupcakes for up to a month, then frost fresh before serving.
Candy Cane Swirl Cupcakes FAQ’s
Can I use homemade frosting? Absolutely—both buttercream and cream cheese frosting work beautifully.
Can I make them ahead of time? Yes! Bake the cupcakes the day before and frost them the next day for best results.
Do I need to use food coloring? The red coloring creates the festive look, but you can skip it for simple vanilla cupcakes.
How can I prevent the candy canes from melting? Add them right before serving to keep them crisp and decorative.
Candy Cane Swirl Cupcakes
Ingredients
- 15.5 oz box white cake mix
- 1 ¼ cups water
- ½ cup vegetable oil
- 4 egg whites
- Red food coloring
- 2 –3 cups vanilla frosting
- ¼ cup crushed candy canes
Instructions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- In a large bowl, mix cake mix, water, oil, and egg whites. Beat for 2 minutes until smooth.
- Divide batter in half and tint one portion red.
- Layer white and red batters alternately in cupcake liners.
- Bake 18–20 minutes or until a toothpick comes out clean.
- Cool for 1 hour.
- Tint ⅓ of the frosting red, then fill a piping bag with alternating layers of white and red frosting.
- Pipe frosting on cupcakes and top with crushed candy canes.
These Candy Cane Swirl Cupcakes are a joyful, festive treat that’s both simple to make and impressive to serve. With their soft vanilla base, eye-catching swirls, and crunchy peppermint topping, they’re the perfect dessert to celebrate the magic of the holidays. Whether for parties, gifts, or cozy nights in, these cupcakes will make your season
