Name: Candy Cane Cupcakes
Prep time: 25 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 1 (15.25-oz.) box white cake mix, plus ingredients called for on box; Red gel food coloring; 1 1/2 c. (3 sticks) unsalted butter, softened; 1/2 tsp. kosher salt; 3 c. (345 g.) confectioners' sugar; 2 tbsp. heavy cream; 1 tsp. pure vanilla extract; 1/2 tsp. peppermint extract; Mini candy canes or white and red coarse peppermint sugar, for serving; A piping bag, a 1/2" plain round tip

Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 18 cups of 2 standard 12-cup muffin tins with baking cup liners. In a large bowl, prepare cake mix according to package directions. Transfer half of batter to a medium bowl. Slowly stir in food coloring until desired color is reached. Using a small cookie scoop or spoon, fill liners with alternating colors until about halfway full (3 to 4 Tbsp. each).

Step 2Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool.

Step 3Meanwhile, in a large bowl, using a handheld mixer on medium speed, beat butter and salt until creamy, about 2 minutes. Add confectioners’ sugar in 2 batches, beating well after each addition. Add cream, vanilla extract, and peppermint extract and beat on medium-high speed until light, fluffy, and smooth, about 2 minutes.

Step 4Fit piping bag with 1/2" round tip. Using a small brush or long skewer, paint 2 lines of food coloring inside of bag.

Step 5Transfer frosting to bag. Pipe frosting over cupcakes. Top each with a mini candy cane and peppermint sugar.