This recipe began as a simple holiday experiment and turned into a seasonal staple at our house. I first tried combining bright peppermint with swirls of red-and-white cake batter one December when I wanted something more playful than plain cupcakes for a family cookie exchange. The texture is tender and fine-grained from a white cake mix, while the homemade peppermint buttercream brings an old-fashioned cool, minty finish that everyone recognizes and loves. They look like tiny candy canes and taste like the holidays—sweet, minty, and a little nostalgic.

What I love about these cupcakes is how approachable they are: a boxed mix keeps the batter consistent and forgiving, while a straightforward buttercream elevates the whole thing. I started using these at holiday breakfasts and discovered that neighbors and friends treat a tray of these as an invitation to linger. The peppermint cut through the richness of the buttercream in just the right way, and the alternating white and red batter inside makes each bite a happy surprise. If you’re hosting a party or want an easy, yet impressive, holiday bake, this is one to bookmark.

Ingredients

• White cake mix: Use one standard 15.25-ounce box of white cake mix with the required ingredients listed on the package. I prefer a brand with a fine crumb and not overly sweet—Pillsbury or Duncan Hines both work well.
• Red gel food coloring: Gel produces a vibrant color without thinning the batter. Add a little at a time until you reach your preferred shade of red.
• Unsalted butter: 1 1/2 cups (12 ounces) softened to room temperature. Using unsalted lets you control the seasoning; if using salted, omit the added kosher salt in the frosting.
• Kosher salt: 1/2 teaspoon for the frosting. This balances the sweetness and brightens the peppermint flavor.
• Confectioners’ sugar: About 2 7/8 cups (roughly 345 grams) sifted for a silky frosting texture and easier whipping.
• Heavy cream: 2 tablespoons to loosen the frosting and give it a glossy mouthfeel; you can substitute whole milk for a slightly lighter finish.
• Vanilla extract: 1 teaspoon of pure vanilla to round out the flavor and provide warmth behind the peppermint.
• Peppermint extract: 1/2 teaspoon for a clear, cooling peppermint note—use pure extract, as imitation can taste medicinal.
• Decorations: Mini candy canes or coarse red-and-white peppermint sugar as needed for topping and festive texture.

Instructions

Prep the oven and tins: Place oven racks in the upper and lower thirds and preheat to 350°F. Line eighteen standard cupcake cups across two 12-cup muffin tins with paper liners so you have them ready as soon as the batter is mixed. Having two tins helps rotate for even baking. Make the batter: Prepare the cake batter according to the package directions using the specified eggs, oil, and water (or milk) that the mix calls for. Once the batter is smooth, divide it evenly into two bowls. The total volume per liner should be about 3 to 4 tablespoons of each color when alternating layers. Color one half: Add red gel food coloring to one bowl of batter, stirring until color is consistent. Start with a small amount and increase until you reach a vivid red; gel coloring is concentrated so a little goes a long way. Fill the liners: Alternate spooning small portions of white and red batter into each liner until they are about half full—roughly 1 1/2 to 2 tablespoons of batter per color per liner, totaling about 1/4 cup per cupcake. This alternating method creates a marbled, candy-stripe interior when baked. Bake and test: Bake for 18 to 20 minutes, rotating the tins halfway through baking for even browning. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep cakes tender. Cool completely: Transfer cupcakes to a wire rack and let them cool completely before frosting—at least 30 minutes. Frosting warm cupcakes will cause melting and loss of shape. Whip the buttercream: Beat 1 1/2 cups (12 ounces) room-temperature unsalted butter with 1/2 teaspoon kosher salt on medium speed until creamy, about 2 minutes. Add the sifted confectioners’ sugar in two additions, beating thoroughly after each. Mix in 2 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon peppermint extract, then beat on medium-high for 2 minutes until light and fluffy. Prepare piping bag: Using a small brush or a long skewer, paint two thin lines of red gel food coloring inside a piping bag fitted with a round tip approximately 1/2-inch (1.27 cm). This creates a candy-cane stripe on the finished swirl. Fill the bag with frosting and pipe onto cooled cupcakes. Decorate: Top each frosted cupcake with a mini candy cane or sprinkle coarse peppermint sugar while the frosting is still tacky so it adheres. Store in a single layer at room temperature for up to 24 hours or refrigerate up to 3 days.

Storage Tips

For short-term storage, keep cupcakes in a single layer in an airtight container at room temperature away from heat sources for up to 24 hours. For longer storage, refrigerate in a sealed container up to three days; remove from the fridge 30 to 60 minutes before serving to let the buttercream soften. If you need to freeze, freeze unfrosted cupcakes on a tray until solid, then transfer to a freezer bag for up to three months. Thaw in the refrigerator overnight and bring to room temperature before frosting to avoid condensation on the crumb.

Ingredient Substitutions

To make these dairy-free, substitute a plant-based butter suitable for baking and use a non-dairy heavy cream alternative such as canned coconut cream—note this may add a slight coconut note. For a lower-sugar frosting, reduce confectioners’ sugar by 1/2 cup and increase cream slightly while whipping for structure; texture will be softer. If you prefer natural colorings, blend beet powder for red, but the shade will be more muted compared to gel coloring.

Serving Suggestions

Serve on a white platter with a scattering of crushed candy cane around the base for a festive look. These pair beautifully with hot chocolate or a dark roast coffee to balance the sweetness. For holiday brunch, present with mini fruit skewers to add a fresh contrast of acidity. Garnish with a small sprig of fresh mint for color contrast when serving to adult guests.

Cultural Background

The candy cane is a holiday symbol with origins traced to 17th-century Europe, evolving into the red-and-white striped peppermint stick popular in North America. These cupcakes marry that visual tradition with classic American box-mix convenience, blending nostalgic candy-cane flavors into a modern, shareable bakery-style treat that’s both festive and familiar.

Seasonal Adaptations

For a winter party, add a teaspoon of cocoa to the red batter for a subtle chocolate hint and deeper color contrast. In summer, tone down the peppermint to create a light mint cupcake that pairs well with fresh summer berries. At cookie exchanges, pipe smaller rosettes and use crushed peppermint for an elegant, bite-sized option.

Meal Prep Tips

Make the batter and bake two days ahead, store unfrosted cupcakes tightly covered in the fridge, and whip the buttercream on the day of serving for freshest texture. Alternatively, prepare the buttercream a day ahead, store it in the fridge, and re-whip briefly before piping to restore stiffness. Use disposable piping bags to save cleanup time when making multiple batches.

These cupcakes are an easy way to bring holiday cheer without spending hours in the kitchen. The combination of a reliable boxed base and a flavorful homemade buttercream makes them a repeatable crowd-pleaser—give the red stripe trick a try and make them your own this season.