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Tis the Season Cupcakes

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Ingredients

Scale

Foil liners like these- Holiday Cupcake Liners

Candy Cane Decorations like these- Sugar Decor

  • 1 box of white cake mix
  • 1 box of instant vanilla pudding mix (3.4 oz)
  • 1/2 c vegetable oil
  • 1 cup buttermilk
  • 3 eggs
  • 1 tsp vanilla extract
  • Red and Green food coloring- I love the gel food coloring from Chefmaster
  • 2 sticks of salted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 34 tbsp heavy cream
  • 23 tbsp crushed candy canes
  • Extra candy cane pieces + candy cane decor

Instructions

  1. Preheat the oven to 350 degrees and fill a cupcake pan with holiday liners. This recipe will make 24 cupcakes.
  2. In a medium bowl, combine the cake mix, pudding mix, oil, buttermilk, eggs, and vanilla. Put half of the batter in a separate bowl. Tint one bowl with red food coloring and the other with green.
  3. Using a small cookie scoop, fill each liner with a scoop of green. Then top it (or side by side) with red. The cupcakes should be filled 2/3 of the way. Once they’re all filled, tap on the cupcake pan to flatten the cupcake batter.
  4. Bake according to the package directions and let them cool completely.
  5. After they’ve cooled, prepare the frosting. Beat the butter until smooth. Add in half of the powdered sugar and mix. Then add in the rest of the sugar, vanilla, and cream. Mix until completely smooth, then add in the candy cane pieces. Turn the mixer on for a few seconds, just enough to incorporate them throughout the buttercream.
  6. Using a piping bag and an open star tip, add a swirl of frosting to each cupcake. Any larger tip would work and I used this one. These are the piping bags I use as well.
  7. Add a sprinkle of candy cane pieces to each cupcake and a little candy cane decoration. ****NOTE: if you aren’t eating these cupcakes right away, do not add the candy cane pieces on top. They’ll “melt” and color the frosting. Add them before serving or leave them off and just add the little decoration.