My kitchen often transforms into a festive wonderland, especially when the holidays approach. One year, while trying to create a dessert that screamed “winter cheer,” I stumbled upon a truly magical combination. The result?
These incredible White Chocolate Peppermint Cupcakes. I remember that first batch vividly – the sweet aroma of baking white chocolate mingling with the cool, invigorating scent of peppermint filled the entire house. My family devoured them, praising the perfect balance of creamy sweetness and refreshing mint.
From that moment on, these White Chocolate Peppermint Cupcakes became a non-negotiable part of our holiday tradition. They’re more than just a dessert; they’re a delicious memory in the making, and I am thrilled to share the recipe for these ultimate White Chocolate Peppermint Cupcakes with you today. Get ready to bake some joy!
Why You’ll Love These White Chocolate Peppermint Cupcakes
You absolutely need these White Chocolate Peppermint Cupcakes in your life! First, they deliver an irresistible flavor combination. The creamy white chocolate offers a sweet, rich base, perfectly complemented by the cool, refreshing kick of peppermint.
It is a match made in dessert heaven. Secondly, this recipe is surprisingly straightforward. Even if you consider yourself a novice baker, you will achieve professional-looking and tasting results.
We break down every step, ensuring your success. Furthermore, these delightful White Chocolate Peppermint Cupcakes are incredibly versatile. You can easily adjust the peppermint intensity or decorate them to suit any occasion.
They are perfect for holiday gatherings, special celebrations, or simply a sweet treat to brighten an ordinary day. Prepare to impress everyone with these festive White Chocolate Peppermint Cupcakes!
Ingredients You’ll Need
For the White Chocolate Peppermint Cupcakes:
* 1 ½ cups (190g) all-purpose flour
* 1 ½ teaspoons baking powder
* ¼ teaspoon salt
* ½ cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs, room temperature
* 1 teaspoon vanilla extract
* ½ teaspoon peppermint extract
* ¾ cup (180ml) whole milk, room temperature
* ½ cup (85g) white chocolate chips, melted and slightly cooled
For the Peppermint Buttercream Frosting:
* 1 cup (226g) unsalted butter, softened
* 4 cups (480g) powdered sugar, sifted
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
* ½ teaspoon peppermint extract
* 3-4 tablespoons (45-60ml) heavy cream or milk
* Red food coloring (optional, for swirling)
* Crushed candy canes, for garnish
Sometimes you need to get creative in the kitchen, and these White Chocolate Peppermint Cupcakes are wonderfully adaptable. Don’t hesitate to elevate your holiday baking with our Christmas Tree Cupcakes for a festive touch.
Step-by-Step Instructions
Creating these White Chocolate Peppermint Cupcakes is a fun and rewarding process. Follow these steps carefully for the best results.
For the White Chocolate Peppermint Cupcakes:
1. Preheat Oven & Prep Pans: First, preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
This prevents sticking and makes cleanup easy for your White Chocolate Peppermint Cupcakes.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Set this aside.
3. Cream Butter & Sugar: Next, in a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
This takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs & Extracts: Beat in the eggs, one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and peppermint extract. Mix until just combined.
5. Melt White Chocolate: Gently melt the white chocolate chips. You can use a microwave in 20-second intervals, stirring between each, or a double boiler.
Let it cool slightly before adding to the batter.
6. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients.
Mix on low speed until just combined. Be careful not to overmix; overmixing develops gluten and can lead to tough White Chocolate Peppermint Cupcakes.
7. Fold in Melted White Chocolate: Gently fold in the slightly cooled melted white chocolate. Do not overmix.
8. Fill Liners & Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. This is crucial for excellent White Chocolate Peppermint Cupcakes.
For the Peppermint Buttercream Frosting:
1. Cream Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
2. Add Dry Ingredients: Gradually add the sifted powdered sugar and salt, starting on low speed to prevent a sugar cloud, then increasing to medium-high. Beat until light and fluffy.
3. Add Extracts & Cream: Stir in the vanilla extract and peppermint extract. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Beat on high speed for 1-2 minutes until it becomes light and airy.
4. Add Food Coloring (Optional): If using, take a small portion of the frosting (about 1/4 cup) and mix in a few drops of red food coloring. Swirl it gently back into the main bowl of frosting for a marbled effect, or use it to pipe small decorations on your White Chocolate Peppermint Cupcakes.
5. Frost Cupcakes: Once the White Chocolate Peppermint Cupcakes are completely cool, frost them using an offset spatula or a piping bag.
6. Garnish: Finally, sprinkle with crushed candy canes for a festive finish. Enjoy your amazing White Chocolate Peppermint Cupcakes!
Pro Tips for Success
Baking is an art and a science. Following these pro tips ensures your White Chocolate Peppermint Cupcakes turn out perfectly every time.
Room Temperature Ingredients are Key: Always use room temperature butter, eggs, and milk. This creates an emulsion, trapping air and resulting in a lighter, fluffier cupcake. Cold ingredients do not blend as smoothly, leading to a denser texture in your White Chocolate Peppermint Cupcakes. Plan ahead and take them out of the fridge at least 30 minutes before you start.
Do Not Overmix: Overmixing the batter develops the gluten in the flour, making your White Chocolate Peppermint Cupcakes tough and chewy instead of tender and moist. Mix only until the ingredients are just combined. A few small lumps are perfectly fine.
Accurate Measuring: Use a kitchen scale for flour if possible; it is much more accurate than volume measuring cups. If you use cups, spoon the flour into the measuring cup and then level it off with a straight edge. This prevents adding too much flour, which can lead to dry White Chocolate Peppermint Cupcakes.
Proper Cooling: Allow the White Chocolate Peppermint Cupcakes to cool completely on a wire rack before frosting. If you frost warm cupcakes, the buttercream will melt and slide right off. Patience is a virtue here!
Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth, creamy buttercream texture. It makes a significant difference in the mouthfeel of your White Chocolate Peppermint Cupcakes.
Quality Extracts: Use good quality vanilla and peppermint extracts. The flavor really shines through in these White Chocolate Peppermint Cupcakes, so choose wisely. For a stronger peppermint, you can increase the amount slightly, but taste as you go.
Don’t Overfill Muffin Liners: Filling liners about two-thirds full prevents the White Chocolate Peppermint Cupcakes from overflowing and ensures they bake evenly with a nice domed top.
Check Oven Temperature: Ovens can vary. Consider using an oven thermometer to ensure your oven is consistently at the correct temperature. This prevents under or over-baking your precious White Chocolate Peppermint Cupcakes.
Crushed Candy Canes: For the best presentation, crush candy canes just before garnishing your White Chocolate Peppermint Cupcakes. This keeps them crisp and prevents them from melting and becoming sticky.
Baking is an art and a science. To master your technique, be sure to check out our Airy Christmas Tree Meringues for expert tips that will ensure your White Chocolate Peppermint Cupcakes turn out perfectly every time.
Storage & Reheating Tips
You want your White Chocolate Peppermint Cupcakes to stay fresh and delicious. Proper storage is essential for maintaining their taste and texture.
Room Temperature: If you plan to serve your White Chocolate Peppermint Cupcakes within 1-2 days, store them in an airtight container at room temperature. Placing them in a cool, dry spot away from direct sunlight helps preserve their freshness. The frosting on these White Chocolate Peppermint Cupcakes is butter-based, making it stable at room temperature.
Refrigeration: For longer storage, or if your kitchen is particularly warm, refrigerate the White Chocolate Peppermint Cupcakes in an airtight container. They will last for up to 5 days this way. Bring them to room temperature for about 30 minutes before serving for the best flavor and texture. This ensures the White Chocolate Peppermint Cupcakes are soft and moist.
Freezing Frosted Cupcakes: Yes, you can freeze frosted White Chocolate Peppermint Cupcakes! First, flash freeze them on a baking sheet until the frosting is firm (about 1-2 hours). Then, transfer the frozen White Chocolate Peppermint Cupcakes to an airtight freezer-safe container or a heavy-duty freezer bag.
This prevents the frosting from smudging. They will keep well for up to 2-3 months.
Freezing Unfrosted Cupcakes: To freeze unfrosted White Chocolate Peppermint Cupcakes, let them cool completely. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They store beautifully for up to 3 months.
Thaw them overnight in the refrigerator, and then you can frost them fresh when ready to serve. This is a great make-ahead option for your White Chocolate Peppermint Cupcakes.
Thawing Frozen Cupcakes: To thaw frozen White Chocolate Peppermint Cupcakes, simply transfer them from the freezer to the refrigerator overnight. For best results, allow them to come to room temperature for an hour or two before serving. This ensures your White Chocolate Peppermint Cupcakes are moist and flavorful. Avoid microwaving them to thaw, as this can alter their texture.
What to Serve With This Recipe
These White Chocolate Peppermint Cupcakes are a showstopper on their own, but pairing them with the right complements can elevate the entire experience. They are perfect for holiday parties or cozy evenings.
Hot Beverages:
* Coffee: A classic cup of freshly brewed coffee, especially a dark roast, offers a wonderful contrast to the sweetness of the White Chocolate Peppermint Cupcakes.
* Espresso or Latte: For a more sophisticated pairing, an espresso or a creamy latte complements the rich flavors of these White Chocolate Peppermint Cupcakes beautifully.
* Hot Chocolate: Embrace the holiday spirit!
A warm mug of rich hot chocolate with extra marshmallows is an incredibly indulgent match for the White Chocolate Peppermint Cupcakes.
* Peppermint Tea: For a milder, more aromatic pairing, a gentle peppermint herbal tea enhances the minty notes without overwhelming the White Chocolate Peppermint Cupcakes.
Cold Beverages:
* Milk: A cold glass of milk, particularly whole milk, is a simple yet effective pairing. It cuts through the sweetness and refreshes the palate.
* Iced Coffee or Cold Brew: On warmer days, an iced coffee or a smooth cold brew provides a cool counterpart to the decadent White Chocolate Peppermint Cupcakes.
Other Desserts/Dishes for a Spread:
* Christmas Cookie Platter: If you are serving these White Chocolate Peppermint Cupcakes for the holidays, arrange them alongside an assortment of other festive cookies like gingerbread men, sugar cookies, or shortbread.
* Fresh Fruit Platter: A vibrant platter of fresh berries (strawberries, raspberries), grapes, or citrus slices provides a light, refreshing counterpoint to the richness of the White Chocolate Peppermint Cupcakes.
* Cheese Board (Savory Contrast): For a more adventurous pairing, a small cheese board with mild cheeses like brie or goat cheese, along with some crackers, can offer a delightful savory contrast to the sweet White Chocolate Peppermint Cupcakes.
* Vanilla Bean Ice Cream: A scoop of high-quality vanilla bean ice cream served alongside a White Chocolate Peppermint Cupcake creates a mini dessert à la mode experience. The cold creaminess is heavenly.
These White Chocolate Peppermint Cupcakes are versatile and fit perfectly into almost any festive spread.
These White Chocolate Peppermint Cupcakes are a showstopper on their own, but pairing them with the right complements can elevate the entire experience. For perfect pairings, consider the delicious flavors in our Strawberry Crunch Brownies to enhance your holiday feast.
FAQs
Can I make these White Chocolate Peppermint Cupcakes ahead of time?
Absolutely! You can bake the White Chocolate Peppermint Cupcakes up to 2 days in advance. Store the unfrosted cupcakes in an airtight container at room temperature.
Prepare the frosting a day in advance and store it in an airtight container in the refrigerator. Before frosting, let the buttercream come to room temperature and give it a quick whip to restore its fluffy texture. Then, assemble and frost your White Chocolate Peppermint Cupcakes just before serving for ultimate freshness.
How do I prevent my cupcakes from sinking?
Several factors contribute to sinking cupcakes. First, avoid overmixing the batter, as this develops too much gluten and can create a tough structure that collapses. Second, ensure your leavening agents (baking powder) are fresh and active.
Third, do not open the oven door during the first two-thirds of the baking time; the sudden change in temperature can cause sinking. Finally, make sure the White Chocolate Peppermint Cupcakes are fully baked before removing them from the oven. A toothpick inserted into the center should come out clean.
What kind of peppermint extract should I use?
Use a good quality pure peppermint extract for the best flavor in your White Chocolate Peppermint Cupcakes. Avoid artificial mint flavors if possible, as they can taste harsh. Look for extracts that specify “pure peppermint.” The intensity of extracts can vary, so you might adjust the amount slightly based on the brand and your personal preference. Start with the recommended amount and add a tiny bit more if you want a stronger mint presence in your White Chocolate Peppermint Cupcakes.
Can I use dark chocolate instead of white chocolate?
Yes, you can certainly substitute dark chocolate for white chocolate in these White Chocolate Peppermint Cupcakes! The flavor profile will shift, becoming richer and less sweet, with the peppermint providing a bolder contrast. If you use dark chocolate chips, melt them and incorporate them into the batter as described. The resulting White Chocolate Peppermint Cupcakes will be equally delicious, just with a different chocolate intensity.
Why are my White Chocolate Peppermint Cupcakes dry?
Dry White Chocolate Peppermint Cupcakes often result from too much flour or overbaking. Ensure you measure your flour accurately, preferably by weight with a kitchen scale, or by spooning it into the measuring cup and leveling it. Overbaking also removes too much moisture, so stick to the recommended baking time and test for doneness with a toothpick.
If it comes out clean, they are ready. Additionally, make sure all your ingredients are at room temperature to help create a well-emulsified, moist batter for your White Chocolate Peppermint Cupcakes.
These scrumptious treats encapsulate the joy of the holiday season, combining the rich flavor of white chocolate with the refreshing bite of peppermint. The delightful fusion of flavors makes them a perfect choice for festive celebrations, as noted in this culinary category.
Nutrition Information (per serving)
Please note: This is an estimated nutritional breakdown for one White Chocolate Peppermint Cupcake with frosting and may vary based on specific ingredient brands and preparation methods. It serves as a general guideline.
| Nutrient | Amount |
|---|---|
| Calories | 380-420 kcal |
| Total Fat | 20-25g |
| Saturated Fat | 12-15g |
| Cholesterol | 60-70mg |
| Sodium | 180-220mg |
| Total Carbohydrates | 45-50g |
| Dietary Fiber | 0-1g |
| Total Sugars | 35-40g |
| Protein | 3-4g |
White Chocolate Peppermint Cupcakes
- Total Time: 40-45 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These White Chocolate Peppermint Cupcakes combine creamy white chocolate and refreshing peppermint for a festive treat perfect for the holidays.
Ingredients
1 ½ cups All-Purpose Flour
1 ½ teaspoons Baking Powder
¼ teaspoon Salt
½ cup Unsalted Butter, softened
1 cup Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
½ teaspoon Peppermint Extract
¾ cup Whole Milk, room temperature
½ cup White Chocolate Chips, melted and slightly cooled
1 cup Unsalted Butter, softened (for frosting)
4 cups Powdered Sugar, sifted
¼ teaspoon Salt (for frosting)
1 teaspoon Vanilla Extract (for frosting)
½ teaspoon Peppermint Extract (for frosting)
3–4 tablespoons Heavy Cream or Milk
Red Food Coloring (optional, for swirling)
Crushed Candy Canes, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy
- Add the eggs one at a time, followed by the vanilla and peppermint extracts
- Melt the white chocolate chips and let it cool slightly before adding it to the mixture
- Gradually combine the dry ingredients with the wet ingredients, alternating with the milk
- Fold in the melted white chocolate gently
- Fill the muffin cups about two-thirds full and bake for 18-22 minutes
- Allow to cool in the pan for 5 minutes before transferring to a wire rack
- For frosting, beat the softened butter until creamy, then gradually add powdered sugar and salt
- Mix in the vanilla and peppermint extracts, then add heavy cream until desired consistency is reached
- Frost the cooled cupcakes and garnish with crushed candy canes
Notes
Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
Adjust the peppermint intensity according to preference.
Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg