Candy canes always make the holidays more festive!
These adorable, easy, fondant candy cane cupcakes celebrate that with amazing taste and vibrant colors.
We all need some extra cupcakes in our lives on occasion!
As always, we keep the recipes here super simple but crazy delicious.
These cupcakes are no exception!
Don’t be intimidated by the fondant. It’s store-bought and easy to work with.
But you can make your own by using marshmallows, powdered sugar and water. Here’s a simple fondant recipe you can grab.
Just a side note: the homemade version always tastes better, but we used the store bought because it was a little time-saving hack!
You’ll also notice these gorgeous cupcakes are made from a cake mix.
Don’t worry — they still taste like they came from the local bakery?
Why?
Because we use our bakery secrets in this recipe!
They’re pretty simple!
We add an extra egg and replace the oil with butter.
That’s it.
And the difference is ginormous.
No one will guess they’re not from scratch!
You can always take these up a notch with a few extra touches!
How to Make Your Fondant Candy Cane Cupcakes EVEN Better!
- Use our bakery style secrets found here.
- Crush up some real candy canes and sprinkle them around the fondant candy cane.
- Serve on a plate with crushed candy canes and edible silver pearls for a festive touch!
- Add a cream filling that’s either red or white.
- Use striped cupcake liners.
Ingredients for Candy Cane Cupcakes
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- 1 box white cake mix
- 4 oz. white fondant
- red gel food coloring
- 1/2 stick salted butter, melted
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 cup white, sparkling sugar
- 1 teaspoon vanilla extract
How to Make Candy Cane Cupcakes
- Bake cupcakes according to box’s directions and allow to cool completely.
- As the cupcakes are cooling, prepare your fondant candy canes.
- Divide fondant in 2 2 oz. spheres. Color one red with red food coloring. Knead until completely tinted.
- With each piece of fondant, shape out ½-inch spheres then roll them out into long strips.
- Twist one white fondant strip with one red fondant strip. Roll it out until smooth and then shape it to look like a candy cane. Trim if necessary.
- Using an electric or stand mixer, beat together butter, sugar and milk on medium speed. Add vanilla extract. Gradually increase speed to high.
- Using a frosting bag, frost each cooled cupcake and dip the cupcake into a bowl of sparkling sugar. Place one fondant candy cane on each cupcake and enjoy!
Want more cupcake ideas?
Here’s a few of our favorites!
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Easy Fondant Candy Cane Cupcakes
Beautiful cupcakes with candy cane shaped fondant on top to make celebrating Christmas super-fun! Candy cane cupcakes add a little bit of fun to any holiday party.
Ingredients
- 1 box white cake mix, follow instructions for 12 cupcakes, but add an additional egg and use melted butter instead of oil.
- 4 oz. white fondant
- red gel food coloring
- 1/2 stick salted butter, melted
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 cup sparkling sugar
- 1 teaspoon vanilla extract
Instructions
- Bake cupcakes according to box’s directions and allow to cool completely.
- As the cupcakes are cooling, prepare your fondant candy canes.
- Divide fondant in 2 2 oz. spheres. Color one red with red food coloring. Knead until completely tinted.
- With each piece of fondant, shape out ½-inch spheres then roll them out into long strips.
- Twist one white fondant strip with one red fondant strip. Roll it out until smooth and then shape it to look like a candy cane. Trim if necessary.
- Using an electric or stand mixer, beat together butter, sugar and milk on medium speed. Add vanilla extract. Gradually increase speed to high.
- Using a frosting bag, frost each cooled cupcake and dip the cupcake into a bowl of sparkling sugar. Place one fondant candy cane on each cupcake and enjoy!
Notes
These can be made ahead of time and frozen.
Prepare the cupcakes as normal but do not frost. once ready to serve, frost and add the fondant candy canes.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 485Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 45mgSodium: 328mgCarbohydrates: 67gFiber: 2gSugar: 54gProtein: 4g
Nutrition values are estimates only, and are provided only as a courtesy.
