For the Cupcake:
Preheat your oven to 350 degrees and line a cupcake pan with cupcake liners.
Mix all dry ingredients into a bowl, once mixed add in your wet ingredients and mix with a stand mixer or hand mixer until well blended.
Pour your cake mix into your cupcake liners and 2/3rds of the way full.
Bake at 350 for about 25 minutes.Let cool before icing.
For the Candy Cane Icing:
Add your butter, salt, extract,cream, and food coloring to a bowl and beat on Medium speed until smooth.
Slowly add in your powdered sugar, about 1/2 a cup at a time and beat until your icing is fluffy and light.
In a Ziploc bag, crush your candy canes with a mallet until coarsely crushed.
Fold on your crushed candy canes into your icing.
Ice your cupcakes, and sprinkle with remaining candy canes!