Peppermint Candy Cupcake How-To

These peppermint swirl cupcakes look just like giant peppermint candies. They're just too cute to pass up making. Use storebought cake and icing to make them really easy and you'll have a stress free baking project for the busy holiday season.

Looking for other holiday cupcake ideas? Check our out Easy Ski Slope Cupcakes or our super quick Santa Claus Cupcakes.

Availability: In stock

Shop ProductsPriceQty
1 Chocolate Box Mix
(2) 16 oz. tubs store bought vanilla icing
Red Baking Cups - Set of 32
Crème De Menthe Baking Flavoring Oil -1 Dram
Fat Daddio's Red Rolled Fondant Icing - 8oz
Football Cutter Set
Red Polka Dot Pre-Cut Twist Ties-Set of 30

Regular Price: $2.95

Special Price $1.99

Brenda and Mary

Find out more about Mary and Brenda

Newsletter signup

Follow along

Availability: In stock



Use the box mix to prepare the cake mix. Fill the cupcake liners about 1/3 full so that when they are fully baked, they are lower than the top of the liner. Let them cool completely. (Every mix and oven are different so it might be a good idea to test bake one cupcake to know exactly how much batter to put in the liners).

Place one tub of frosting in a microwave safe bowl. Heat for 10 seconds and stir and then heat again for 10 more seconds. Your icing should look like a thinned glaze at this point. Stir in 1/4 tsp of peppermint flavoring (or more if you like it really minty!). Spoon glaze on top of each cupcake and use your spoon to spread the icing to the edges. Tap the cupcake on the counter to help the glaze settle and look flat. (Your bowl of glaze will start to cool as you work, so just reheat briefly and restir as necessary before continuing). Place your iced cupcakes in the fridge until the icing is very firm, 30 minutes or so.



On a surface covered with powdered sugar, roll out a small portion of red fondant about 1/8" thick. Use the " football cutter to cut out the pointy oval shape. Shift the cutter slightly and cut off 1/3 of the oval to make a swoosh shape. Make 5 or 6 of these for each cupcake.

Remove your chilled cupcakes from the fridge and position the swooshes on top, lightly pressing them into the icing to adhere. (If for any reason they don't stick, you can dab a little water on the back of the fondant pieces to help them stick). Use a craft knife or small scissors to trim the overhang. Place the cupcakes back in the fridge until very chilled again so that wrapping them will be easier.

Wrapped Peppermint Candy Christmas Cupcake How-To


We bought our cellophane bags here. Trim the sealed end of the cellophane bag. Center a cupcake inside and pinch each side. Tightly wrap with a twist tie. Trim the two sides to match if they aren't the same length. Store them in the fridge if serving later.

Wrapped Peppermint Candy Christmas Cupcake How-To

Peppermint Candy Christmas Cupcake How-To

Wrapped Peppermint Candy Christmas Cupcake How-To

Christmas Cake, Cookie and Cupcake Ideas Galore!

You may also like