If you’re on the hunt for a festive treat that feels like a warm hug and a holiday party all in one bite, this White Chocolate Peppermint Cupcakes Recipe is your new best friend. Picture moist, tender cupcakes infused with creamy white chocolate and a refreshing hint of peppermint, topped off with luscious peppermint buttercream frosting and a sprinkle of crushed candy canes. It’s the perfect combination of sweet and minty, ideal for cozy evenings or impressing guests at your next gathering. Trust me, once you try these beauties, they’ll become a beloved staple in your dessert rotation.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays an essential role in bringing this White Chocolate Peppermint Cupcakes Recipe to life. From the fluffy texture created by baking powder to the delicate peppermint essence woven through the frosting, every component works together for that perfect holiday harmony.
- All-purpose flour: The foundation for your cupcakes’ tender crumb and structure.
- Baking powder: Helps the cupcakes rise to fluffy perfection.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter (softened): Adds richness and moisture to both the cake and frosting.
- Granulated sugar: Sweetens while helping achieve a light, airy cupcake texture.
- Large eggs: Bind the ingredients and contribute to the cake’s soft structure.
- Vanilla extract: Lends warmth and depth to the cupcake flavor.
- Peppermint extract: Brings festive, refreshing notes with just the right intensity.
- Whole milk (or buttermilk): Enhances moisture and tenderness in the batter.
- White chocolate (melted): Infuses a creamy sweetness that sets these cupcakes apart.
- Powdered sugar: The base for a smooth, fluffy frosting.
- Heavy cream or milk: Adjusts frosting consistency for a luscious finish.
- White chocolate shavings or drizzle (optional): Adds elegance and a touch of richness on top.
- Crushed candy canes or peppermint candies: For that cheerful crunch and classic holiday vibe.
How to Make White Chocolate Peppermint Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Liners
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This sets the stage for even baking and prevents sticking, ensuring your cupcakes come out looking their absolute best.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sifting these ingredients before mixing helps incorporate air, keeping your cupcakes light and tender with every bite.
Step 3: Cream Butter and Sugar
Using a hand or stand mixer, beat the softened butter with granulated sugar until the mixture becomes light and fluffy—about 2 to 3 minutes. This key step introduces air, which is essential for a soft, fluffy crumb. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla and peppermint extracts for that signature holiday flavor.
Step 4: Melt and Cool the White Chocolate
Melt the white chocolate slowly in the microwave, stirring every 20 to 30 seconds, until smooth. Let it cool slightly before adding it to avoid cooking the eggs or disrupting the batter’s texture. This creamy addition makes these cupcakes irresistibly indulgent.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the butter mixture, alternating with milk, starting and ending with the dry ingredients to maintain the batter’s balance. Gently fold in the melted white chocolate for that extra layer of rich flavor and smooth texture.
Step 6: Fill Cupcake Liners
Divide the batter evenly into the liners, filling each about two-thirds full. This ensures they bake evenly and develop a perfect dome without spilling over.
Step 7: Bake the Cupcakes
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once done, let them cool in the pan for a few minutes before transferring to a wire rack. Cooling completely is crucial before frosting to avoid melting your gorgeous buttercream.
Step 8: Prepare the Peppermint Buttercream Frosting
Beat softened butter until creamy in a medium bowl. Gradually add powdered sugar, one cup at a time, beating until light and fluffy. Add peppermint extract and cream (or milk) to reach your desired frosting consistency—a soft, spreadable cloud of minty goodness.
Step 9: Frost the Cupcakes
Once the cupcakes are fully cooled, frost them generously. Whether you pipe with a decorative tip or spread with a spatula, the vibrant peppermint buttercream takes each cupcake from delicious to showstopper.
Step 10: Add Final Touches
Garnish with crushed candy canes or peppermint candies to add festive crunch and color. For a little extra wow factor, drizzle melted white chocolate or sprinkle white chocolate shavings on top. These finishing touches make your cupcakes as pretty as they are tasty.
How to Serve White Chocolate Peppermint Cupcakes Recipe
Garnishes
Crushed candy canes, white chocolate shavings, or even tiny peppermint bark pieces make perfect toppings. They add not only visual appeal but a delightful texture contrast that makes every bite exciting and festive.
Side Dishes
Serve these cupcakes alongside a hot cup of cocoa, peppermint tea, or even a glass of sparkling wine to complement their minty sweetness. Fresh berries or a light fruit salad can balance the richness and keep the party plates fresh and lively.
Creative Ways to Present
Present your cupcakes on a tiered cake stand decorated with fresh pine sprigs or holly for a holiday-ready display. Wrapping individual cupcakes in mini cellophane bags tied with a ribbon makes them perfect for gifting or party favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store your cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. Just ensure the container is well sealed to keep the frosting fresh and prevent the cupcakes from drying out.
Freezing
You can freeze unfrosted cupcakes for up to three months. Once cooled, wrap each cupcake tightly in plastic wrap, then place in a freezer-safe container. For frosted cupcakes, freeze without toppings and add fresh frosting when thawed for the best texture.
Reheating
Bring frozen cupcakes to room temperature naturally or warm slightly in the microwave for 10-15 seconds if you prefer them cozy and soft. Avoid reheating frosted cupcakes to prevent melting the topping; instead, let them thaw slowly in the fridge.
FAQs
Can I use regular chocolate instead of white chocolate?
While you can substitute regular chocolate, it will change the flavor profile from sweet and creamy peppermint to a richer, more intense chocolate mint taste. Stick to white chocolate if you want to keep the signature lightness of this White Chocolate Peppermint Cupcakes Recipe.
What if I don’t have peppermint extract?
You can use a few drops of peppermint oil or crushed peppermint candies infused into your milk for a natural peppermint flavor. Just be cautious, as these alternatives can be more potent, so start with a small amount and adjust to taste.
Can I make these cupcakes dairy-free?
Absolutely! Substitute dairy milk with almond, oat, or coconut milk, and use dairy-free butter alternatives. For the white chocolate, be sure to choose a dairy-free variety or omit it, although that does slightly alter the final texture and flavor.
How do I prevent my frosting from being too runny?
If your peppermint buttercream frosting feels too soft, simply add more powdered sugar a little at a time. If it’s too stiff, stir in a bit more cream or milk until you reach the desired consistency.
Can I make mini versions of these cupcakes?
Yes! Mini cupcake pans work great for this recipe. Just reduce the baking time to about 12-15 minutes and keep a close eye to avoid overbaking. Mini cupcakes make perfect bite-sized treats for parties or gatherings.
Final Thoughts
This White Chocolate Peppermint Cupcakes Recipe is a true gift to your taste buds and your holiday table. It’s easy enough to make on a busy day but special enough to wow any crowd. So, roll up your sleeves, get baking, and share these merry treats with the people you love — because that’s what makes them taste even better!
Print
White Chocolate Peppermint Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of these White Chocolate Peppermint Cupcakes, featuring a moist vanilla base enriched with melted white chocolate and accented by refreshing peppermint extract. Topped with a fluffy peppermint buttercream frosting and garnished with crushed candy canes and white chocolate, these cupcakes are perfect for holiday celebrations or any special occasion requiring a sweet, minty treat.
Ingredients
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
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)
Garnish
- White chocolate shavings or melted white chocolate (optional, for drizzle)
- Crushed candy canes or peppermint candies (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture provides the structure to your cupcakes.
- Cream Butter and Sugar, Add Eggs and Extracts: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts for flavor.
- Melt White Chocolate: Melt the white chocolate in the microwave in short 20-30 second increments, stirring between each until smooth. Allow it to cool slightly so it doesn’t cook the eggs when added to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the melted white chocolate to infuse a rich, creamy texture.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- 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 to a wire rack to cool completely before frosting.
- Prepare Peppermint Buttercream Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating until the mixture is smooth and fluffy. Mix in peppermint extract and add heavy cream or milk a tablespoon at a time until the frosting reaches a light and fluffy consistency. Adjust by adding more cream or powdered sugar as needed.
- Frost the Cupcakes: Once cool, generously frost each cupcake with peppermint buttercream using a piping bag or spatula for an elegant finish.
- Garnish and Serve: Decorate the frosted cupcakes with crushed candy canes or peppermint candies. Optionally, drizzle melted white chocolate or sprinkle white chocolate shavings on top for added indulgence and visual appeal.
Notes
- Use room temperature ingredients for smoother batter and frosting consistency.
- Do not overmix the batter to keep cupcakes tender and light.
- Allow cupcakes to cool completely to prevent frosting from melting.
- Melt white chocolate gently to avoid burning.
- Adjust peppermint extract in frosting according to taste preference.
- The frosting consistency can be adjusted with more or less cream to achieve desired piping texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
