Swirled Candy Cane Cupcakes

Enjoy your Christmas party with these delicious cupcakes topped with candies – perfect for dessert.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 24

Ingredients

1
box (1 lb 2.25 oz) 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
containers (12 oz each) fluffy white whipped frosting
1
cup crushed hard peppermint candies (about 30)
  • 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 Information

    NUTRITION INFORMATION PER SERVING

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