Candy Cane Christmas Cupcakes
Ingredients
- 1 Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Sea Salt
- 1/4 Cup Vegan Butter* - softened
- 1/2 Cup Sugar
- 1/2 Cup Silk Unsweetened Organic Soymilk
- 1 teaspoon Vanilla Extract
- 3/4 Cup Vegan Butter - softened
- 2½ Cups Powdered Sugar
- 1 teaspoon Silk Unsweetened Organic Soymilk
- to taste2-4 Drops Peppermint Oil
- Crushed Candy Canes
Directions
- 1
Preheat oven to 350°
- 2
Sift flour, baking powder and salt. Set aside.
- 3
Cream together butter and sugar. Add soymilk and vanilla. Mix.
- 4
Gradually add dry ingredients while mixing.
- 5
Divide the batter between 6 muffin tins prepared with paper liners.
- 6
Bake 20-22 minutes or until a toothpick can be inserted and removed clean.
- 7
Transfer to rack and cool completely before frosting.
- 8
In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds.
- 9
Add the powdered sugar 1/2 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.Stop and scrape down sides.
- 10
Add soymilk and peppermint oil.
- 11
Mix on medium/high speed for 3-4 minutes. Frosting will be light in color and fluffy.
- 12
Chill in the refrigerator for 5 minutes before frosting cupcakes.
- 13
Pipe frosting onto cooled cupcakes and top with crushed candy canes.
Candy Cane Christmas Cupcakes
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About this Recipe
Bring a touch of festive magic to your holiday table with these delightful Candy Cane Christmas Cupcakes. These aren't just any holiday treat; they're secretly vegan cupcakes so rich and fluffy, your guests will be amazed they're completely eggless and dairy-free.
Why These Cupcakes Will Delight
The true charm of these Candy Cane Christmas Cupcakes lies in their ability to deliver pure holiday joy without compromise. Using softened vegan butter and Silk Unsweetened Organic Soymilk creates a wonderfully tender cupcake base that's moist and flavorful. The creamy, dairy-free frosting, subtly infused with peppermint oil, is the perfect sweet contrast, crowned with crunchy crushed candy canes for that iconic festive flair. You'll love how easy it is to achieve such a impressive, crowd-plepleasing dessert that caters to various dietary needs without anyone even suspecting.
Prepare for a burst of holiday cheer with every bite: a tender, sweet cupcake base beautifully complemented by a luscious, smooth dairy-free frosting infused with refreshing peppermint. The festive crunch of crushed candy canes adds a playful texture and quintessential Christmas flavor that simply screams holiday season. These cupcakes promise a light, airy texture with a vibrant minty finish, making them an irresistible addition to any holiday spread.
Customization & Variations
These cupcakes are wonderfully adaptable. You can easily adjust the amount of peppermint oil in the frosting to achieve your preferred intensity, from a subtle hint to a bold, refreshing kick. For a different festive crunch, consider adding vegan sprinkles alongside or instead of the crushed candy canes. While the recipe calls for Silk Unsweetened Organic Soymilk, other unsweetened plant-based milks can often be substituted, though results may vary slightly in texture.
These cheerful cupcakes are perfect for holiday parties, family gatherings, or as a special treat on Christmas Day, bringing smiles to both kids and adults.