I really enjoy making these Candy Swirl Cupcakes when I want a colorful, cheerful dessert that feels both fun and comforting. The soft vanilla cupcakes paired with smooth, creamy buttercream always turn out beautifully, and decorating them is one of my favorite parts of the process. These cupcakes are simple, reliable, and perfect for sharing.
Why You’ll Love This Recipe
I like this recipe because it is easy to follow and delivers consistent results every time. The cupcakes bake up light and tender, while the buttercream is rich and smooth without being too sweet. I also appreciate how versatile the recipe is, since I can change the decorations or flavors depending on the occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
½ cup whole milk
¼ cup sour cream
For the buttercream
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract
green food coloring
For decoration
peppermint candies or truffles
gold, white, and pearl sprinkles
crushed candy cane (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining a muffin tin with 12 cupcake liners. In a medium bowl, I whisk together the flour, baking powder, and salt. In a separate large bowl, I beat the butter and sugar until the mixture becomes light and fluffy.
I add the eggs one at a time, mixing well after each one, then stir in the vanilla extract. I slowly add the dry ingredients, alternating with the milk and sour cream, mixing just until everything is combined. I divide the batter evenly between the liners, filling each about two-thirds full.
I bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Once baked, I let them cool completely before frosting.
To make the buttercream, I beat the butter until smooth, then gradually add the powdered sugar. I mix in the heavy cream and vanilla and beat until fluffy. I tint the frosting green, pipe tall swirls onto the cooled cupcakes, and finish with candy and sprinkles.
Servings And Timing
I usually get 12 cupcakes from this recipe.
Prep time takes about 30 minutes.
Baking time is around 20 minutes.
Total time comes to approximately 50 minutes.
Variations
I sometimes turn these into chocolate cupcakes by replacing part of the flour with cocoa powder. When I need a gluten-free option, I use a gluten-free all-purpose flour blend. I also enjoy adding a small amount of peppermint extract for extra flavor or folding in mini chocolate chips for a fun surprise.
Storage/Reheating
I store leftover cupcakes in an airtight container at room temperature for up to three days. If refrigerated, I let them come back to room temperature before serving. I freeze unfrosted cupcakes for up to three months and decorate them after thawing.
FAQs
Can I bake the cupcakes ahead of time?
I often bake them a day in advance and frost them just before serving.
How do I keep the cupcakes soft?
I avoid overmixing the batter and always include sour cream for added moisture.
Can I freeze frosted cupcakes?
I prefer freezing them without frosting, since the buttercream texture is best when freshly made.
What type of food coloring works best?
I use gel food coloring because it provides strong color without thinning the frosting.
Why did my cupcakes turn out dense?
When this happens, I usually mixed the batter too much, so I stop mixing as soon as everything is combined.
Conclusion
I find these Candy Swirl Cupcakes to be a dependable and delightful dessert that works for many occasions. From baking to decorating, the process feels enjoyable, and the final result is always something I am happy to share. These cupcakes bring color, sweetness, and a little bit of fun to any table.
Candy Swirl Cupcakes are cheerful vanilla cupcakes topped with rich, green-tinted buttercream and fun candy decorations. They’re perfect for parties or festive occasions and easy enough to make any time you want something sweet and pretty.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
½ cup whole milk
¼ cup sour cream
For the buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract
Green food coloring
For decoration:
Peppermint candies or truffles
Gold, white, and pearl sprinkles
Crushed candy cane (optional)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Add the dry ingredients gradually, alternating with milk and sour cream. Mix just until combined.
Divide the batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely before frosting.
For the buttercream, beat butter until smooth. Gradually add powdered sugar.
Add heavy cream and vanilla, and beat until fluffy. Tint with green food coloring.
Pipe tall swirls of buttercream on each cupcake.
Decorate with peppermint candies, truffles, sprinkles, and optional crushed candy cane.
Notes
Use gel food coloring for vibrant color without thinning the frosting.
Don’t overmix the batter to keep the cupcakes soft and fluffy.
Unfrosted cupcakes freeze well for up to 3 months.
Can substitute gluten-free flour for a gluten-free version.
Optional flavor twist: add peppermint extract or mini chocolate chips to the batter.
