Description
These White Chocolate Peppermint Cupcakes feature a soft, fluffy cupcake infused with white chocolate and peppermint. Topped with a rich peppermint buttercream frosting and garnished with crushed candy canes, they are perfect for holiday celebrations or a festive treat.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 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.
- 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.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the peppermint buttercream using a piping bag or a spatula.
- 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.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Adjust the peppermint extract in the frosting to taste; it can be quite potent.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 27 g
- Sodium: 120 mg
- Fat: 14g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 14g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg