White Chocolate Peppermint Cupcakes

Introduction

White Chocolate Peppermint Cupcakes are a festive treat that combine the rich flavor of white chocolate with the refreshing zing of peppermint. Topped with a fluffy peppermint buttercream and garnished with crushed candy canes, these cupcakes are perfect for holiday celebrations or any time you crave a seasonal indulgence.

Ingredients

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup whole milk (or buttermilk)
• 1/2 cup white chocolate, melted and slightly cooled

For the Peppermint Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon peppermint extract (or to taste)
• 2-3 tablespoons heavy cream or milk (for consistency)
• White chocolate shavings or melted white chocolate (optional, for drizzle)
• Crushed candy canes or peppermint candies (for garnish)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and peppermint extracts.
4. Melt the White Chocolate: Melt the white chocolate in the microwave in 20-30 second increments, stirring between each, until smooth. Let it cool slightly before adding it to the batter.
5. Combine the Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the melted white chocolate.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make the Peppermint Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Add the peppermint extract and heavy cream or milk, and continue beating until the frosting is light and fluffy. Adjust the consistency by adding more cream or powdered sugar as needed.
9. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the peppermint buttercream using a piping bag or a spatula.
10. Garnish and Serve: Garnish the frosted cupcakes with crushed candy canes or peppermint candies. Drizzle melted white chocolate on top or sprinkle with white chocolate shavings for extra indulgence.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 45 minutes (including cooling time)

Variations

• Flavor Variations: Substitute the peppermint extract with almond extract for a different flavor profile.
• Topping Ideas: Add sprinkles or edible glitter to the frosting for a festive touch.
• Cupcake Size: Use mini cupcake tins to create bite-sized treats; reduce the baking time to 10-12 minutes.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• Reheating: If refrigerated, allow the cupcakes to come to room temperature before serving. For a warm treat, microwave for 10-15 seconds.

10 FAQs

1. Can I use milk chocolate instead of white chocolate?
   • Yes, but it will change the flavor profile of the cupcakes. White chocolate is recommended for the best results.
2. Can I make the frosting ahead of time?
   • Yes, you can prepare the frosting up to 3 days in advance. Store it in the refrigerator and re-whip before using.
3. Can I freeze these cupcakes?
   • Yes, freeze the cupcakes (without frosting) for up to 3 months. Thaw them at room temperature before frosting.
4. Can I use non-dairy milk?
   • Yes, non-dairy milk such as almond or oat milk can be used as a substitute for whole milk.
5. What’s the best way to melt white chocolate?
   • Melt white chocolate in short bursts in the microwave, stirring in between, to avoid overheating. Alternatively, use a double boiler.
6. How do I adjust the frosting consistency?
   • Add more heavy cream or milk if the frosting is too thick, or more powdered sugar if it is too thin.
7. Can I use store-bought peppermint extract?
   • Yes, store-bought peppermint extract is perfect for this recipe.
8. How can I make the cupcakes more pepperminty?
   • Increase the amount of peppermint extract in both the cupcake batter and frosting to suit your taste.
9. Can I use a different type of extract?
   • Yes, you can substitute peppermint extract with other flavors like vanilla or almond.
10. How do I get the frosting to look smooth?
    • Use a piping bag with a star tip for a smooth finish, and practice your piping technique for even results.

Conclusion

White Chocolate Peppermint Cupcakes are a delightful way to celebrate the holiday season. With their creamy, minty frosting and rich white chocolate flavor, these cupcakes are sure to impress your guests and satisfy your sweet tooth. Easy to make and even easier to enjoy, they are the perfect addition to any festive occasion. Enjoy these sweet treats and spread the holiday cheer!

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