Description
These White Chocolate Peppermint Cupcakes are a festive easy recipe with soft vanilla white chocolate cake, fluffy peppermint frosting, and a cheerful candy cane finish. They are perfect for holiday dessert tables, Christmas baking, party food ideas, and winter celebrations when you want a bakery-style treat that feels special but still simple to make.
Ingredients
1 1/2 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
4 ounces white chocolate, melted and slightly cooled
1/2 cup milk
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
4 ounces white chocolate, melted and slightly cooled
1 to 2 tablespoons heavy cream
1/4 teaspoon peppermint extract
2 tablespoons crushed peppermint candies
12 mini candy canes
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and granulated sugar until pale and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract and peppermint extract.
5. Blend in the melted white chocolate until smooth.
6. Add the dry ingredients in batches, alternating with the milk, and mix just until combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.
10. For the frosting, beat the butter until creamy, then mix in the melted white chocolate.
11. Add the powdered sugar gradually, then mix in the heavy cream and peppermint extract until fluffy.
12. Pipe or spread the frosting onto the cooled cupcakes.
13. Sprinkle with crushed peppermint candies and top each cupcake with a mini candy cane.
Notes
Let the white chocolate cool slightly before adding it to the batter or frosting so it blends in smoothly.
Use peppermint extract carefully because too much can quickly overpower the white chocolate flavor.
Frost only fully cooled cupcakes so the buttercream keeps its shape and looks neat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36g
- Sodium: 135mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 78mg