Description
Delight in these festive White Chocolate Peppermint Cupcakes, featuring a moist, fluffy vanilla base infused with peppermint extract and swirled with melted white chocolate. Topped with a luscious peppermint buttercream and garnished with crushed candy canes and mini candy cane accents, these cupcakes are perfect for holiday celebrations or any time you crave a refreshing twist on a classic treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon peppermint extract
- 4 ounces white chocolate baking bar, melted and cooled
Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 4 ounces white chocolate baking bar, melted and cooled (for frosting)
Garnish
- 1/4 cup crushed candy canes
- 12 mini candy canes (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2–3 minutes, creating a smooth base for your cupcakes.
- Add Eggs and Peppermint: Add eggs one at a time, beating well after each addition, then stir in the peppermint extract for that signature minty flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix gently to preserve the batter’s light texture.
- Fold in Melted White Chocolate: Carefully fold the melted and cooled white chocolate into the batter until just combined, enhancing the cupcakes with creamy sweetness.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the buttercream.
- Prepare Frosting: Beat the unsalted butter until smooth. Gradually add powdered sugar, mixing well. Stir in peppermint extract, heavy cream, and the melted white chocolate for a creamy, flavorful frosting.
- Frost Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes evenly with the prepared peppermint white chocolate buttercream.
- Garnish: Sprinkle crushed candy canes over the frosting and optionally place a mini candy cane on each cupcake for a festive finishing touch.
Notes
- Ensure the melted white chocolate is cooled before folding it into the batter or frosting to avoid curdling.
- For softer cupcakes, use room temperature ingredients, especially eggs and butter.
- You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let refrigerated cupcakes come to room temperature before serving for best texture and flavor.
- Use high-quality white chocolate for the best taste and smooth texture.
