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
Scale
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.
