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Delightful White Chocolate Peppermint Cupcakes

These White Chocolate Peppermint Cupcakes feature a rich, creamy frosting and a refreshing mint flavor, making them an ideal festive treat for holiday celebrat…

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup white chocolate chips
  • 1/2 tsp peppermint extract
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter softened (for frosting)
  • 1-2 tbsp heavy cream
  • Crushed candy canes for garnish

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk and mixing until just combined.
  • Gently fold in the white chocolate chips until evenly distributed.
  • Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  • Prepare the frosting by beating the softened butter and powdered sugar together until creamy and fluffy, adding the heavy cream to adjust consistency as needed.
  • Frost the cooled cupcakes using a piping bag or a knife, creating generous, decorative swirls.
  • Finish by garnishing with crushed candy canes on top of the frosting.