Candy Cane Cherry Cupcakes are a fun and festive treat perfect for the holiday season! These cupcakes combine the sweet, tangy flavor of cherries with a hint of peppermint from crushed candy canes. Topped with creamy frosting and a sprinkle of crushed candy cane pieces, they’re as colorful and cheerful as they are delicious.
I love making these cupcakes because they bring out that special holiday feeling with every bite. The mix of cherry and peppermint is such a refreshing twist on classic cupcakes, and the little crunch from the candy cane bits adds a fun texture. One little tip I like to share is to gently fold in some cherry pieces into the batter for extra bursts of fruity surprise!
These cupcakes are perfect for sharing at holiday parties or as a sweet treat by the fireplace. I like to serve them on a festive platter with some hot cocoa or a warm cup of tea. Everyone always asks for the recipe afterward, so I think they have a way of making holiday gatherings a little sweeter and brighter.
Key Ingredients & Substitutions
Maraschino Cherries: These add a sweet, fruity pop and moisture to the cupcakes. If you prefer, substitute with fresh or frozen cherries, just chop them finely and pat dry to avoid extra moisture.
Butter: Butter provides richness and tenderness. For a dairy-free option, use plant-based margarine or coconut oil, but note the flavor will be slightly different.
Milk: Whole milk keeps the cupcake moist and soft. You can swap it with any plant milk like almond or oat milk for a vegan or lactose-free version.
Powdered Sugar: This is the base for smooth, fluffy frosting. Make sure to sift it to avoid lumps and get the perfect creamy texture.
Candy Canes: They give that peppermint crunch and festive look. If you want less crunch or no peppermint, crushed peppermint candies or white chocolate chips work great too.
How Do You Get the Perfect Two-Tone Frosting Swirl?
Creating the red and white swirl frosting looks impressive but is simple with a little care.
- Divide the frosting into two bowls; add red food coloring to one and mix well.
- Use a piping bag fitted with a star tip; spread some red frosting on one inside side of the bag and white on the other side. This works best if you use a large piping bag or two small bags inside one larger bag.
- When you pipe, the two colors will come out together, creating the lovely two-tone effect.
- Keep your frosting cool but soft for easier piping; if it’s too soft, refrigerate briefly to firm it up.
- Practice piping on a plate first to get a feel for the flow and pressure.
This technique adds festive visual appeal without extra work, making your cupcakes stand out at any holiday celebration.
Equipment You’ll Need
- Mixing bowls – I like using medium and large bowls to keep ingredients organized and easy to mix.
- Electric mixer – makes beating the butter and sugar a breeze, giving you smooth, fluffy frosting and batter.
- Whisk – handy for combining dry ingredients or folding cherries gently into the batter.
- Measuring cups and spoons – ensure your ingredients are precise for the best results.
- Cupcake liners and muffin tin – for shaping your cupcakes evenly and easily.
- Large piping bag with star tip – helps create the beautiful two-tone swirl on your frosting.
- Food coloring (optional) – to get the bright red frosting for that festive look.
Flavor Variations & Add-Ins
- Swap cherries for fresh strawberries or blueberries for a different fruity flavor.
- Mix in crushed peppermint candies or white chocolate chips in the batter for extra texture.
- Use cream cheese frosting instead of buttercream for a tangy twist.
- Add a splash of peppermint extract to the frosting for a stronger peppermint flavor.
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
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup maraschino cherries, chopped and drained
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Red food coloring (optional)
For Decoration:
- Mini candy canes
- Whole maraschino cherries
- Crushed candy cane pieces
How Much Time Will You Need?
Plan for about 15 minutes to prepare the batter and cupcakes, 20 minutes for baking, and around 20 minutes to make and pipe the frosting. Total time is roughly 55 minutes, plus cooling time for the cupcakes before frosting.
Step-by-Step Instructions:
1. Prepare and Bake the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy—this takes about 3-4 minutes. Then add the eggs one at a time, mixing well after each. Stir in vanilla extract.
Next, add the dry ingredients and milk alternately to the butter mixture, starting and ending with dry ingredients. Mix just until everything is combined. Gently fold in the chopped cherries. Divide the batter evenly into the cupcake liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack.
2. Make the Frosting:
Beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud! Add vanilla extract and 2 tablespoons of cream or milk. Beat on high until the frosting is light and fluffy. If it’s too thick, add a bit more cream; if too thin, add a little more powdered sugar.
Divide the frosting into two bowls; add red food coloring to one bowl and mix well.
3. Decorate the Cupcakes:
Fit a piping bag with a star tip. To get the two-tone swirl, spread a line of red frosting inside one side of the piping bag, and fill the rest with white frosting. Pipe a swirl onto each cupcake starting from the edge moving inward. Finish by topping each cupcake with a mini candy cane and a whole maraschino cherry. Sprinkle crushed candy cane pieces over the frosting for a festive look.
Enjoy your beautiful and delicious Candy Cane Cherry Cupcakes — perfect for holiday parties or just a sweet seasonal treat!
Can I Use Frozen Cherries Instead of Maraschino Cherries?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the batter. Pat them dry with paper towels before folding in.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but bring them to room temperature before serving for best flavor.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead and keep it covered in the fridge. Before piping, let it come to room temperature and re-whip if needed to restore fluffiness.
What If I Don’t Have Red Food Coloring?
No worries! You can skip the coloring or substitute with natural options like beet juice or pomegranate juice, but add sparingly to avoid thinning the frosting.