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Swirled Candy Cane Cupcakes

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Swirled Candy Cane Cupcakes
  • 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 Oct 11, 2012

Ingredients

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

251 Calories, 11g Total Fat, 1 1/2g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
251
Total Fat
11g
0%
Saturated Fat
25g
0%
Sodium
346mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
1/2g
0%
Protein
1 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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