Are you ready to indulge in a delightful treat that captures the spirit of the season? These Eggless Cupcakes with Candy Canes are not just your average dessert; they are a festive explosion of flavor that will have your taste buds dancing with joy! Perfect for holiday gatherings or simply to brighten your day, these fluffy cupcakes are easy to make and utterly irresistible. With a hint of vanilla and the refreshing crunch of candy canes, you'll want to keep this recipe close at hand. Let’s dive into this sweet adventure that promises to bring smiles all around!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate medium bowl, combine the milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, mix gently until the batter is smooth and no flour streaks are visible. Be careful not to overmix, as this can make the cupcakes dense.
- Fold in half of the crushed candy canes into the batter, reserving the remaining half for topping.
- Carefully divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcake tin from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost the cupcakes with vanilla buttercream or whipped cream if desired, and sprinkle the remaining crushed candy canes on top as a festive garnish.
- Serve and enjoy your eggless candy cane cupcakes!
Tips
- Measure Accurately: For the best results, make sure to measure your ingredients precisely. Use a kitchen scale for flour if possible, as this can ensure a lighter cupcake.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cupcakes a couple of minutes before the recommended baking time. A toothpick inserted into the center should come out clean when they’re ready.
- Cooling is Key: Allow your cupcakes to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and prevents them from becoming soggy.
- Frosting Ideas: While vanilla buttercream is a classic choice, consider using whipped cream or even a chocolate frosting for a delicious twist!
- Add Extra Crunch: For an extra festive touch, consider adding more crushed candy canes on top of your frosting for a beautiful and crunchy garnish.
- Storage: If you have leftovers, store them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.Enjoy your baking experience, and get ready to impress your family and friends with these delightful cupcakes!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 5mg
