White Chocolate Peppermint Cupcakes – Delightfully light and fluffy peppermint cupcakes crowned with a luscious white chocolate peppermint buttercream. I recently revisited this recipe from my old blog, making a few tweaks and capturing some fresh photos. The combination of white chocolate and peppermint is one of my all-time favorite holiday flavors, likely inspired by my love for Hershey’s Candy Cane Kisses. Does anyone else share this obsession? They’re truly addictive during the festive season! That’s why I topped these cupcakes with them! These cupcakes are not only fun but also super easy to whip up! Here’s what you’ll need and how to make them!
INGREDIENTS
For the Peppermint Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 2 egg whites
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
For the White Chocolate Peppermint Buttercream:
- ¾ cup unsalted butter, chilled
- ½ cup white chocolate chips
- 2 tablespoons heavy cream
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon peppermint extract
DIRECTIONS
For the Peppermint Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-count cupcake tin with liners and set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric or stand mixer fitted with the whisk attachment, mix together the oil and egg whites. Add the sugar and whisk until well combined.
- With the mixer on low, gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
- Finally, add the vanilla and peppermint extracts and mix until incorporated.
- Divide the batter evenly among the cupcake liners and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
For the White Chocolate Peppermint Buttercream:
- Begin by making a white chocolate ganache. In a microwave-safe bowl, melt the white chocolate chips with 2 tablespoons of heavy cream. Heat in 15-second increments, stirring in between, until smooth. Set aside to cool slightly.
- In a handheld or stand mixer fitted with the paddle attachment, beat the chilled butter until fluffy. Gradually add the cooled ganache and mix until smooth (be sure it’s not too hot to prevent melting the butter).
- With the mixer on low, slowly add the powdered sugar one cup at a time. Once fully combined, add the additional 1 tablespoon of cream and peppermint extract. Beat on high speed for 3-5 minutes until light and fluffy.
- Once the cupcakes have cooled completely, decorate them with the buttercream in your desired style!
NOTES
- This recipe yields a generous amount of buttercream, perfect for creating beautiful, large swirls on your cupcakes. If you prefer a simpler spread, you may have extra.
- Store any leftover buttercream in the refrigerator for about a week, or freeze it in a Ziploc bag for 3-4 weeks. Use the extra for cookie sandwiches, future cupcakes, or dipping sugar cookies for a fun treat!
- This recipe can easily be doubled for larger gatherings. Enjoy!
