This recipe is my go-to for holiday gatherings when I want something that looks seasonal but doesn't require hours of effort. I first developed this riff on the classic swirl cupcake during a busy December when I needed a dessert that traveled well and would still feel special on a potluck table. The result — moist white cupcakes with a soft, tender crumb and a lightly minty buttercream — became an instant crowd-pleaser. Kids love the candy-cane garnish and adults appreciate the clean peppermint finish that isn’t overpowering. I discovered the visual trick of painting red gel inside the piping bag by accident while testing different ways to get a two-toned swirl without complicated piping tips. The red streaks create a subtle marbling on the frosting and make every cupcake look professionally decorated with almost no skill required. Texture plays a big role here: the cake is feather-light because we use a white cake mix as the base, while the buttercream is rich and airy because of the whipped butter and a touch of heavy cream. These cupcakes have been my family's dessert of choice for cookie swaps, teacher gifts, and last-minute hostess offerings.

Ingredients

• White cake mix: 1 (15.25-oz) box of white cake mix (plus required ingredients listed on the package). I like Pillsbury or Duncan Hines white mix for consistent results; use the package’s eggs, oil and water amounts but substitute any oil called for with a neutral-flavored vegetable oil if your mix suggests butter for a lighter crumb.
• Red gel food coloring: A concentrated red gel (use as needed). Gel coloring gives vivid color without thinning batter; look for AmeriColor or Wilton gel pastes.
• Unsalted butter: 1 1/2 cups (12 oz / 3 sticks), softened to room temperature for the buttercream. Properly softened butter whips up light and airy — too cold and the frosting will be lumpy; too warm and it will be greasy.
• Kosher salt: 1/2 teaspoon — balances the sweetness in the frosting; use Diamond Crystal for lighter salt or reduce slightly if using table salt.
• Confectioners’ sugar: 3 cups, sifted. Sifting prevents gritty frosting; measure by spooning into the cup and leveling off for accuracy.
• Heavy cream: 2 tablespoons — adds silkiness and helps achieve a pipeable consistency while keeping the frosting stable at room temperature.
• Pure vanilla extract: 1 teaspoon — rounds out the flavor and adds warmth to the peppermint.
• Peppermint extract: 1/2 teaspoon — pure peppermint gives a clean, bright flavor; start with 1/2 teaspoon and adjust if you want a stronger mint profile.
• Decorations: Mini candy canes or coarse red-and-white peppermint sugar, as needed for garnish. For a classic crunch, crush a few candy canes and sprinkle sparingly over the frosting.

Instructions

Preheat and prepare pans: Place oven racks in the upper and lower thirds and preheat the oven to 350°F. Line 18 cupcake cups across two standard 12-cup muffin tins with paper liners — you’ll use 18 of the 24 liners total. Positioning racks this way encourages even browning on both trays when you rotate halfway through baking. Make the batter: Prepare the white cake batter following the package directions exactly for eggs, oil and water. After mixing, divide the batter into two bowls. Add red gel food coloring to one bowl and stir until you reach the desired hue — start with a small amount and add more for a brighter red. The batter should be uniformly colored but still moist. Fill the liners: Alternate spooning white and red batter into each paper liner until they are about half full (about 3 to 4 tablespoons of batter per cup). This alternating method creates a subtle marbled interior and a festive swirl when frosted. Tap the pan gently on the counter to remove large air pockets. Bake and test for doneness: Bake for 18–20 minutes, rotating the tins between the upper and lower racks halfway through. Insert a toothpick into the center of a cupcake — it should come out clean or with a few moist crumbs but no wet batter. Overbaking will dry the crumb, so begin checking at 18 minutes. Cool completely: Remove cupcakes from the oven and let them cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause the buttercream to melt and lose its shape. Make the buttercream: Beat the softened butter and kosher salt on medium speed for about 2 minutes until creamy. Gradually add the confectioners’ sugar in two batches, mixing thoroughly after each addition. Add the heavy cream, vanilla and peppermint extract, then beat on medium-high for 2 minutes until light and fluffy. Adjust sweetness or consistency with a tablespoon more cream or sugar if needed. Prepare the piping bag: Using a small clean brush or a long skewer, paint two thin vertical lines of red gel about 1 inch apart inside a piping bag fitted with a 1/2-inch round tip. Fill the bag with frosting and twist the top to remove air before piping. Pipe and decorate: Pipe a swirl of frosting onto each cooled cupcake. Garnish with a mini candy cane or a sprinkle of coarse peppermint sugar. If transporting, place cupcakes in a single layer and secure so decorations don’t shift.

Storage Tips

Store frosted cupcakes in a single layer inside an airtight container at room temperature for up to 48 hours; if your kitchen is warm, refrigerate them instead to maintain frosting shape. For longer storage, freeze unfrosted cupcakes cooled completely in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To freeze frosted cupcakes, flash-freeze on a tray until firm, wrap individually in plastic wrap, and place in a rigid container to avoid crushing. Thaw overnight in the refrigerator and bring to room temperature before serving to restore tenderness.

Ingredient Substitutions

If you prefer less sugar, swap half the confectioners’ sugar for a powdered sugar substitute formulated for baking, but expect a slight change in texture. For dairy-free needs, use vegan stick butter and a non-dairy creamer or full-fat coconut milk to mimic the creaminess; flavor will shift slightly. To make the cake from scratch, use a white cake batter recipe with 2 cups flour, 1 1/2 cups sugar, 1/2 cup milk, 1/2 cup oil, 3 egg whites, and 2 teaspoons baking powder — adjust quantities to yield 18 cupcakes. For a stronger mint punch, use peppermint oil sparingly (1/4 teaspoon) because it's more concentrated than extract.

Serving Suggestions

Serve these with hot chocolate, coffee or a peppermint mocha for a holiday pairing that highlights the mint. For a party dessert table, arrange cupcakes on a tiered stand with matching red-and-white napkins and a scattering of crushed candy canes for texture and color contrast. Garnish with a tiny mint leaf for a fresh look, or lightly dust with edible shimmer for a festive sheen. They make stylish gifts — place two in a clear box with a ribbon for a delightful hostess present.

Cultural Background

Although not tied to a single traditional confection, candy-cane flavors belong to winter holiday customs across many Western countries. Peppermint became associated with Christmas in the 19th and 20th centuries when candy canes evolved into symbolic decorations and treats. These cupcakes borrow that seasonal palette and combine it with American-style buttercream and boxed cake convenience — a modern take on holiday flavor that blends commercial traditions with home-baked warmth.

Seasonal Adaptations

In summer, swap peppermint extract for lemon or strawberry extract and paint the piping bag with a pale yellow or pink gel for a springtime twist. For Valentine’s Day, use a deep pink gel and heart-shaped sprinkles instead of candy canes. Around the winter holidays, add a teaspoon of finely grated orange zest to the batter for a chocolate-orange profile, or fold in a tablespoon of crushed peppermint into the frosting for extra crunch.

Meal Prep Tips

To streamline holiday hosting, prepare the cupcakes a day ahead: bake and cool the cakes, then wrap and store overnight. Make the frosting the next day and decorate just before serving to keep garnishes crisp. If transporting, secure cupcakes in a cupcake carrier with inserts to hold them steady. For large events, double the buttercream recipe and pipe on-site; this keeps the frosting from softening during travel and allows for last-minute decoration touches.

These candy cane peppermint cupcakes are proof that a few smart techniques — a boxed mix, a painted piping bag, and a balanced buttercream — can produce a show-stopping holiday treat without stress. Make a batch, share them with neighbors, and enjoy the smiles that come with every peppermint-topped bite.