Soft buttermilk cupcakes filled with festive Christmas sprinkles and topped with a pink candy cane frosting, what could be a better cupcake for the holidays? When it comes to texture on a cupcake, I am pretty picky. I like the cupcakes to be nice and soft, but also light and fluffy (just like these fluffy gingerbread cupcakes). Using buttermilk and fresh baking soda and/or baking powder have been my biggest keys to success! I would love to hear in the comments if you have a great tip or two for the best cupcakes.
If you love Christmas baked goods, be sure to check out the list of my favorites below the recipe card!
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Candy Cane Cupcakes (with buttermilk)
Equipment
- Muffins tins (linked below)
- Cupcake liners (linked below)
- Mixing bowls (linked below)
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda (scant) see note
- 2 1/4 cups all purpose flour leveled
- 1/2 cup Christmas sprinkles
- candy cane frosting
Instructions
Preheat oven to 325:
- Cream butter and sugars, then add the remaining wet ingredients and mix until well combined (some curdling from the buttermilk may occur, but will blend into the flour). Combine dry ingredients, then add to the wet and mix just until combined (do not overmix for best results). Gently fold in the sprinkles.
- Line 2 dozen muffin tins with cupcake liners, then fill each liner about 1/2-2/3 full. Bake in the preheated oven for 15-20 minutes, or until golden on top and a toothpick inserted in the centers comes out clean. Allow to cool.
- Follow the instructions given for candy cane frosting (click on the highlighted link for the recipe), then frost the cooled cupcakes with a piping bag and frosting tip of your preference. Serve and enjoy! Storage notes below.
Notes
Equipment needed for these Candy Cane Cupcakes with Christmas sprinkles:
- Muffin tins I prefer to use non stick muffin tins to bake the cupcakes in. I like to use a muffin tin that is made of a thicker material to get a more even bake on the cupcakes.
- Cupcake liners Cupcake liners are a must have in my opinion. Not only do they make it easier to remove the cupcakes from the pan, they also make handling the cupcakes much easier.
- Mixing bowls Mixing bowls are needed to combine the cupcake batter, as well as for mixing up the candy cane frosting.
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Christmas treats you may enjoy adding to your bake list:
- Candy Cane Hot Chocolate
- Christmas Kitchen Sink Cookies
- Christmas Monster Cookies
- S’mores Cracker Cookies
- Amish Sand Tart Cookies
- Ritz Peanut Butter Cookies
- Amish Christmas Sugar Cookie Whoopie pies
Step 1: Cream butter and sugars, then add the remaining wet ingredients and mix until well combined (some curdling from the buttermilk may occur, but will blend into the flour). Combine dry ingredients, then add to the wet and mix just until combined (do not overmix for best results). Gently fold in the Christmas sprinkles.
Why not overmix cupcakes and/or muffins?
If you want a fluffy and tender cupcake, you will need to handle the batter with care. After making sure all your ingredients are fresh, be sure to gently mix the dry and wet ingredients together, only until there are no streaks of flour remaining in the batter. This helps the cupcakes to form a tender crumb while baking, instead of a tough and thick base that can happen from overmixing the batter.
Step 2: Line 2 dozen muffin tins with cupcake liners, then fill each liner about 1/2-2/3 full. Bake in the preheated oven for 15-20 minutes, or until golden on top and a toothpick inserted in the centers comes out clean. Allow to cool.
Tips for baking the best cupcakes:
Bake the cupcakes just until golden on top and set in the centers. Avoid opening the oven door too early to keep the cupcakes from collapsing in the centers. Cupcakes can also collapse if the batter is overmixed or the rising agents are not fresh. Sometimes even too much or too little flour will cause an off shape or texture in the cupcakes.
Step 3: Follow the instructions given for candy cane frosting (click on the highlighted link for the recipe), then frost the cooled cupcakes with a piping bag and frosting tip of your preference. Serve and enjoy!
Storage notes:
If you wish to do some prep ahead of time, I would suggest baking the cupcakes, mixing the frosting and then freezing them separately. Allow the frosting and cupcakes to come to room temperature before frosting and serving. You can also frost the cupcakes and keep them stored in the refrigerator for several days before serving. I do not recommend leaving the cupcakes at room temperature for more than a day or two, because the frosting tends to break down if left at room temperature for too long.
A meditation of peace for your day:
I will say of the Lord, “he is my refuge and my fortress; my God in him I will trust.” Surely He shall deliver you from the snare of the fowler and from the perilous pestilence. He shall cover you with his feathers and under his wings you shall take refuge; his truth shall be your shield and buckler. Psalms 91: 2-4
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