Candy Cane Swirl Cupcakes
These Candy Cane Swirl Cupcakes feature fluffy vanilla cake with a red-and-white swirl, topped with creamy frosting and crushed candy canes. A quick, festive dessert that’s perfect for the holidays!
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.