Description
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 35g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
