Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies – perfect for dessert.
Swirled Candy Cane Cupcakes
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 6
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 teaspoon peppermint extract
- 1 teaspoon red paste food color
- 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
- 1 cup crushed hard peppermint candies (about 30)
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
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Step3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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Step4Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition
Nutrition Facts are not available for this recipe
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