Name: White Chocolate Peppermint Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 and 3/4 cups (207g) cake flour (spooned & leveled); 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon peppermint extract; 1/2 cup (120g) full-fat sour cream at room temperature; 1/2 cup (120ml) whole milk at room temperature; 6 ounces (170g) white chocolate, coarsely chopped; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 2 cups (240g) confectioners’ sugar; 1/4 cup (60ml) heavy cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract (reduce to 1/4 teaspoon for less intense flavor); 1/8 teaspoon salt; Optional: green or red food coloring, crushed candy canes, coarse sugar sprinkles for topping

Jump to Recipe·4 from 33 reviews

If you adore the festive mix of cool mint and creamy sweetness, you’re going to absolutely fall in love with this White Chocolate Peppermint Cupcakes Recipe. These cupcakes are beautifully soft and fluffy, infused with peppermint extract that brings a fresh, invigorating twist to every bite. The crowning glory is the luscious white chocolate frosting, silky and rich, perfectly complementing the delicate cake beneath. Whether you’re dreaming of making a holiday treat or simply want a dessert that feels like a warm hug, this recipe delivers pure joy in cupcake form.

Ingredients You’ll Need

A black muffin tray holds 12 light brown paper liners, each filled with smooth, pale beige batter. The muffin liners have a crinkled texture, neatly shaped inside each circular cup of the tray. The tray is set on a white marbled surface, showing slight reflections and a few dark marks on the tray itself. The batter in each liner is evenly poured, filling about three-quarters of the liners’ height, with some minor surface bubbles visible. photo taken with an iphone --ar 4:5 --v 7

This White Chocolate Peppermint Cupcakes Recipe calls for ingredients that are simple yet essential to achieve that perfect balance of flavor, texture, and color. Each element plays a special role, from the tender crumb provided by cake flour to the creamy tanginess of sour cream that keeps these cupcakes irresistibly moist.

Cake flour (1 and 3/4 cups / 207g): Provides a tender, delicate crumb that’s key to fluffy cupcakes.
Baking powder (3/4 teaspoon): Helps the cupcakes rise beautifully without a dense texture.
Baking soda (1/4 teaspoon): Works alongside baking powder to ensure a light lift.
Salt (1/4 teaspoon): Balances sweetness and enhances every flavor.
Unsalted butter (1/2 cup / 113g, softened): Adds richness and contributes to a smooth batter.
Granulated sugar (1 cup / 200g): Sweetens the cupcake and helps with structure.
Egg whites (3 large, at room temperature): Give lightness while keeping the cupcakes moist.
Pure vanilla extract (2 teaspoons): Provides a warm aroma that complements the mint.
Peppermint extract (1 teaspoon): Infuses each bite with fresh, cool flavor.
Full-fat sour cream (1/2 cup / 120g, at room temperature): Adds tang and keeps cupcakes moist and tender.
Whole milk (1/2 cup / 120ml, at room temperature): Helps create a smooth batter and tender crumb.

White chocolate (6 ounces / 170g, coarsely chopped): Foundation for the rich, creamy frosting.
Unsalted butter (1 cup / 226g, softened): Provides a velvety base for the frosting’s texture.
Confectioners’ sugar (2 cups / 240g): Sweetens and thickens the frosting flawlessly.
Heavy cream (1/4 cup / 60ml): Adds creaminess and perfect spreadability to frosting.
Pure vanilla extract (1 teaspoon): Lifts the flavor of the frosting with delicate warmth.
Peppermint extract (1/2 teaspoon, or 1/4 teaspoon for milder flavor): Delivers the classic peppermint bite to the frosting.
Salt (1/8 teaspoon): Balances the sweetness in the frosting.
Optional toppings: Green or red food coloring for festive flair, crushed candy canes, and coarse sugar sprinkles to add crunch and sparkle.

How to Make White Chocolate Peppermint Cupcakes Recipe

Step 1: Prep and Combine Dry Ingredients

Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners—you’ll make about 14 cupcakes, so having a few extra liners on hand is handy. Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. This ensures even distribution so every cupcake rises beautifully and tastes just right.

Step 2: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat the softened butter on high speed for about one minute until creamy and smooth. Then, add the granulated sugar and continue beating for two minutes. This creaming process is where your cupcakes gain their tender texture, so don’t skip the time here. Scrape down the bowl edges to keep everything well mixed.

Step 3: Add Egg Whites and Extracts

With the mixer on medium-high speed, add the egg whites along with the vanilla and peppermint extracts. Beat until everything is just combined. The peppermint extract is the star here, lending that cool and refreshing minty note that makes these cupcakes unforgettable.

Step 4: Incorporate Sour Cream and Dry Ingredients

Mix in the sour cream to add moisture and a slight tanginess to the batter. Then, on low speed, add the sifted dry ingredients little by little until just combined. Over-mixing at this point would toughen the cupcakes, so keep it gentle and steady for the best results.

Step 5: Add Milk and Prepare to Bake

Still on low speed, slowly pour in the whole milk to lighten the batter and bring it to the perfect consistency. If needed, whisk by hand to eliminate any lumps at the bottom of the bowl. Spoon the batter into cupcake liners, filling them two-thirds full to give them space to rise without spilling over. Bake for 19 to 22 minutes or until a toothpick inserted comes out clean. Let them fully cool before frosting.

Step 6: Melt White Chocolate for Frosting

While cupcakes cool, melt the chopped white chocolate gently in the microwave, heating in 20-second intervals and stirring between each to avoid scorching. Then, let it cool for 20 minutes so it’s smooth but not too hot to combine with butter.

Step 7: Make the White Chocolate Peppermint Frosting

Beat the softened butter on medium speed until fluffy, then slowly add confectioners’ sugar on low speed. Stir in the cooled white chocolate until creamy, followed by heavy cream, vanilla extract, peppermint extract, and a pinch of salt. Beat everything together for a smooth, dreamy frosting. Taste and adjust consistency with extra cream or sweetness if needed.

Step 8: Frost and Decorate

Pipe or spread the frosting generously on each cooled cupcake. For a festive flourish, add crushed candy canes, coarse sugar sprinkles, or a touch of colorful food coloring to half the frosting for swirls that make each cupcake feel extra special.

How to Serve White Chocolate Peppermint Cupcakes Recipe

Four cupcakes sit on a white marbled surface, each wrapped in light brown cupcake liners. Each cupcake has two layers of swirled frosting on top, one green and one white, creating a soft, smooth texture that spirals upward. The frosting is sprinkled with small red, white, and green crushed candy pieces that add pops of color and texture. In the upper right corner, a white bowl filled with crushed candy pieces is partially visible, with some scattered around the cupcakes on the surface. The overall image is bright and clean, showing the festive detail of the cupcakes clearly photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing makes these cupcakes feel more festive than a sprinkle of crushed candy canes on top. They add a satisfying crunch and an extra burst of peppermint flavor that contrasts beautifully with the creamy frosting. Coarse sugar sprinkles can sparkle like little gems, catching the light and inviting eager bites.

Side Dishes

Pair these cupcakes with a warm beverage like hot cocoa or a peppermint latte to continue the flavor story. They also complement fresh fruit or a simple citrus salad, where the brightness balances the richness of the cupcakes perfectly.

Creative Ways to Present

Try serving your cupcakes in a tiered stand for an elegant look at holiday gatherings, or gift them in clear boxes tied with ribbon for a homemade treat that feels truly special. For an extra creative touch, swirl green and white frosting together to mimic peppermint candy stripes—so fun and festive!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, these cupcakes keep wonderfully in an airtight container in the refrigerator for up to 3 to 4 days. This gives you time to savor every bite while maintaining freshness and frosting texture.

Freezing

Both frosted and unfrosted cupcakes freeze nicely for 2 to 3 months. Just wrap them tightly or place in a freezer-safe container. When you’re ready, thaw them overnight in the refrigerator for a perfect next-day treat without compromising on moistness or flavor.

Reheating

To enjoy your cupcakes warm, remove them from the fridge and let them come to room temperature for about 20 minutes before serving. Avoid microwaving with frosting, as the texture can change, but if unfrosted, a brief 10-second zap can bring back that freshly baked warmth.

FAQs

Can I use regular all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the cupcakes might be a bit heavier. For best results, try making a homemade cake flour substitute by mixing all-purpose flour with a little cornstarch to mimic the softness of cake flour.

Is it possible to make these cupcakes vegan?

This recipe relies heavily on dairy and egg whites for texture and flavor, so converting it to vegan would require significant adjustments. However, you could experiment with plant-based butter, aquafaba for egg whites, and non-dairy milk and cream, though results may vary.

How strong is the peppermint flavor in this recipe?

The peppermint extract amounts give a noticeable but balanced mint flavor. If you prefer a milder hint, reduce the peppermint extract slightly in both the batter and frosting. For a stronger punch, you can add a bit more, but be cautious to avoid overpowering the white chocolate.

Can I make mini cupcakes with this recipe?

Absolutely! Baking time for mini cupcakes is shorter, typically about 11 to 13 minutes in the same oven temperature. They make perfect bite-sized treats and can be frosted or decorated just like regular cupcakes.

What’s the best way to achieve the swirled frosting effect?

Using a piping bag fitted with a Wilton 1M tip, fill one side of the bag with white frosting and the other with colored frosting. As you pipe, the two colors swirl together beautifully, creating stunning decoration with a professional touch.

Final Thoughts

There is something truly magical about these White Chocolate Peppermint Cupcakes Recipe that makes every bite feel like a celebration. Whether you bake these for the holidays, a special occasion, or simply to treat yourself, you’ll find that the blend of fluffy cake, peppermint freshness, and dreamy frosting never fails to brighten the moment. Give these cupcakes a try and watch how quickly they become a cherished favorite you’ll want to make again and again.