Candy Cane Cherry Cupcakes are a festive treat that bring together the bright cherry flavor and the cool, minty crunch of candy canes. These cupcakes are soft and moist with sweet cherry bits inside, topped with creamy frosting and sprinkled with crushed candy canes for a little holiday sparkle.
I love making these cupcakes around the holidays because they’re such a cheerful dessert that everyone loves. The combo of cherry and peppermint feels like a fun twist on classic flavors, and the candy cane bits add just the right amount of crunch without being overpowering. Plus, they’re so pretty to look at with the red and white touches!
My favorite way to enjoy these cupcakes is with a warm cup of cocoa or tea, especially when there’s a chill in the air. They’re perfect for holiday parties, gift-giving, or just a cozy treat after a day full of festive activities. I find that they bring a little extra joy to any gathering or quiet moment alike.
Key Ingredients & Substitutions
Maraschino Cherries: These cherries add a sweet, colorful pop inside and on top. If you want a natural option, try dried or fresh cherries, but drain well; fresh cherries add moisture, so adjust baking time slightly.
Candy Canes: For both garnish and crushed bits, candy canes give a minty crunch. If peppermint isn’t your thing, use crushed white chocolate or colored sprinkles for a festive touch.
Butter: Using unsalted butter helps control saltiness, but if all you have is salted, reduce added salt in the batter slightly. Softened butter creams best for a fluffy texture.
Peppermint Extract: This adds the classic holiday mint flavor. Use sparingly as it’s strong; if unavailable, vanilla extract alone still keeps the frosting tasty but less minty.
How Do You Get That Perfect Two-Tone Frosting Swirl?
Creating the pretty pink and white frosting swirl gives your cupcakes a festive look. Here’s how to do it:
- Divide frosting into two bowls; tint one with red food coloring to a soft pink.
- Use a large piping bag fitted with a wide star or round tip.
- Lay a small strip of pink frosting along one side inside the bag and fill the rest with white frosting.
- When you squeeze, the frosting comes out two-toned—practice a little on parchment first.
- Pipe from the outside edge of the cupcake inward in a spiral for a nice swirl.
This method is simple and makes your cupcakes look extra special without needing two separate bags!
Equipment You’ll Need
- 12-cup muffin tin and cupcake liners – I prefer red liners for a festive look that’s easy to remove.
- Mixing bowls and measuring cups/spoons – help keep ingredients organized and accurate.
- Hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Rubber spatula – perfect for gently folding in cherries and scraping bowls clean.
- Piping bag with star or round tip – for creating the beautiful two-tone frosting swirl.
- Toothpick or small brush – for tinting frosting with food coloring.
Flavor Variations & Add-Ins
- Chocolate chips or chocolate chunks – stir into the batter for a chocolaty twist.
- Fresh cherries instead of maraschino – use fresh for a more natural cherry flavor, but reduce baking time slightly.
- White chocolate drizzles or shavings – add on top for extra sweetness and a fancy look.
- Mint-flavored frosting – increase peppermint extract for a stronger mint punch, especially if you love a cool finish.
Candy Cane Cherry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup maraschino cherries, finely chopped and drained
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- Red food coloring (optional)
For Garnish:
- Mini candy canes
- Maraschino cherries
- Crushed candy canes
How Much Time Will You Need?
Plan for about 10 minutes to prepare the batter, 18-22 minutes baking time, plus 15-20 minutes cooling time. Then set aside 15-20 minutes to make the frosting and decorate your cupcakes.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with red cupcake liners to add that festive touch.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is well combined for even baking.
3. Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy—about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract to add flavor.
5. Combine Dry Ingredients and Milk:
Add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined—don’t overmix.
6. Fold in Cherries:
Gently fold in the finely chopped maraschino cherries, making sure they’re evenly distributed without breaking them down too much.
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
8. Cool Completely:
Remove cupcakes from the oven and transfer to a wire rack. Let them cool completely before frosting—this helps the frosting stay smooth.
9. Make the Frosting:
Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well. Alternate adding heavy cream, vanilla extract, and peppermint extract. Beat until light and fluffy.
10. Color the Frosting:
Divide the frosting in half. Leave one half white. Tint the other half with red food coloring until you get a soft pink color.
11. Pipe the Frosting:
Using a piping bag with a star or round tip, first pipe a swirl of white frosting, then pipe a swirl of pink frosting on top to create a pretty two-tone effect.
12. Garnish and Serve:
Top each cupcake with a maraschino cherry and insert a mini candy cane. Sprinkle crushed candy cane pieces over the frosting for a festive crunch.
13. Storage:
Enjoy your cupcakes right away or store them in an airtight container at room temperature for up to 2 days.
Can I Use Frozen Cherries Instead of Maraschino Cherries?
Yes, you can! Just make sure to thaw the frozen cherries completely and drain any excess moisture before folding them into the batter to avoid making it too wet.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. Avoid refrigerating unless it’s very warm, as this can dry them out.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead and store it covered in the fridge. Bring it to room temperature and re-whip it before piping onto your cupcakes.
What If I Don’t Have Peppermint Extract?
No worries! You can omit the peppermint extract and just use vanilla for a milder frosting flavor, or try a few drops of mint syrup as an alternative.