Though Christmas is now behind us, I thought I’d briefly take us back to that wonderful time last month. One thing you should also know about me is that I love to bake, so I thought I’d share some of the Christmas baking I did! These Candy Cane Cupcakes were a hit as gifts and at work (where I took the leftovers). They take about an hour to make in total. 🙂 Keep reading to find out how I made them!
These are the things you will need! First, preheat your oven to 350F and line two 12-cup muffin tins (I used red liners to be a little festive).
Cream together 3/4 cup softened butter and 1 1/2 cup sugar until it is light and a little fluffy. Then add 3 eggs, one at a time. After that you will mix in 1 tsp. vanilla (though I always add a tiny bit extra), 1 cup sour cream, and 1/2 cup milk.
In a separate bowl mix together 2 1/2 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Add this mixture to the butter mixture a little at a time, mixing well (but do not over mix). Then, if you like, add in 1/4 cup sprinkles to make biting into your cupcakes more exciting! Once you fill the tins, stick the cupcakes in the oven for 18-20 minutes until they are a light golden brown and springy to the touch.
For the icing, cream 1 cup butter in a bowl and then add 3 cups icing sugar (or powdered sugar), 4 Tbs. whipping cream, 2 tsp. peppermint extract, alternating as you go.
Put the icing in a piping bag (if you don’t have a piping bag, just cut the corner off of a ziploc bag) and you’re ready to decorate your cupcakes! For some additional Christmas decoration, crush a few candy canes (4 were enough for me) and sprinkle them on top of the icing.
And there you have it! Please let me know if you try this recipe, if you’d like to try it, or what your favorite thing was that you at this Christmastime. See you next time! xx