Candy Cane cupcakes

Donna Gray


Just another twist on a cake mix. Especially helpful when low on time at the holidays but need something at least somewhat impressive.

★★★★★ 1 vote
10 Min
15 Min


1 box
white cake mix, prepared as directed
1/4 c
sour cream
2 tsp
peppermint extract
1/2 box
cheesecake flavored jello pudding mix
3/4 c
crushed peppermint candies or candycanes
1 can(s)
white frosting
1 small
tube red frosting or red gel frosting
1 to 2 c
powdered sugar


1Add peppermint extract and sour cream to cake batter. Add pudding mix aftger it is well mixed, scrapiing sides. Add 1/2 c crushed candycanes at the last just until incorporated. Scoop into papered cupcake pans, 2/3 full. Bake at 350 for about 12 min or until toothpick comes out clean.
2Place canned frosting in mixer, adding powdered sugar to thicken it slightly, scraping sides. Afix star shaped tip to piping bag. Run a streak of the red frosting or gel frosting up one side of the piping bag then fill with white frosting. Top your cupcakes. Sprinkle some of remaining crushed candies over top.

About Candy Cane cupcakes