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Swirled Candy Cane Cupcakes

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24
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Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies – perfect for dessert.
Updated Feb 27, 2023
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 teaspoon peppermint extract
  • 1 teaspoon red paste food color
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 cup crushed hard peppermint candies (about 30)

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4
    Frost cupcakes with frosting. Top each with crushed peppermint candies.

Nutrition

Nutrition Facts are not available for this recipe
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