Description
Delight in these soft and fluffy White Chocolate Peppermint Cupcakes, perfectly spiced with peppermint extract and topped with a luscious white chocolate frosting. These festive treats bring together the creamy sweetness of white chocolate with a refreshing peppermint twist, ideal for holiday celebrations or any special occasion.
Ingredients
Cupcakes
- 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
White Chocolate Frosting
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and have a second pan with 2 liners ready since this recipe yields about 14 cupcakes. Set aside.
- Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside to be combined later.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, approximately 1 minute. Add granulated sugar and continue beating on high speed for 2 minutes until well creamed. Scrape down the bowl as needed for even mixing.
- Add Wet Ingredients: Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until mixed. Then beat in the sour cream. Scrape the bowl again to ensure all ingredients are incorporated.
- Combine Dry and Wet Ingredients: With the mixer on low, slowly add the dry ingredients until just combined. While mixing on low, slowly pour in the milk until the batter is smooth with no lumps. Avoid overmixing; whisk gently if needed.
- Fill Cupcake Liners and Bake: Spoon the batter into prepared liners filling only 2/3 full to prevent overflow. Bake for 19–22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11–13 minutes.
- Cool the Cupcakes: Allow cupcakes to cool completely on a wire rack before frosting.
- Melt White Chocolate: Place chopped white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring after each until smooth. Let the melted chocolate cool at room temperature for 20 minutes to avoid melting the butter when combined in frosting.
- Make the Frosting: Beat softened butter on medium speed for 1 minute. Reduce to low speed and gradually add confectioners’ sugar. Stir the cooled white chocolate until smooth, then add to the butter and sugar mixture. Beat on medium speed for 2 minutes until creamy.
- Finish Frosting: Add heavy cream, vanilla extract, peppermint extract, and salt to the frosting. Beat for 1 minute until fully combined. Adjust texture by adding more heavy cream if frosting is too thick or add additional salt if too sweet.
- Frost Cupcakes: Pipe or spread the frosting onto cooled cupcakes. Optionally, tint half of the frosting with food coloring and swirl for a festive look. Garnish with crushed candy canes and sugar sprinkles if desired.
- Store Properly: Store leftover cupcakes in the refrigerator for up to 3–4 days.
Notes
- Cupcakes can be made 1 day ahead, covered, and stored at room temperature. Frosting can be made 1 day ahead and refrigerated.
- Both frosted and unfrosted cupcakes freeze well for 2–3 months; thaw in the refrigerator overnight before serving.
- If cake flour is unavailable, make a homemade cake flour substitute by blending all-purpose flour and cornstarch, then remove a portion as described in the original recipe for best texture.
- Use full-fat sour cream and whole milk for optimal taste and texture; substitute with full-fat plain yogurt if necessary.
- For a decorative two-toned swirl frosting, use a Wilton 1M piping tip with half of the frosting left white and the other half tinted a festive color.
- Refer to the original source’s tips on baking perfect cupcakes and using piping tips for professional results.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
