Description
Delight in these festive White Chocolate Peppermint Cupcakes, featuring a moist white chocolate-infused batter accented with fresh peppermint extract. Each cupcake is topped with a luscious peppermint buttercream frosting, garnished with crushed candy canes and a drizzle of melted white chocolate, making them the perfect holiday 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)
Toppings
- White chocolate shavings or melted white chocolate (optional, for drizzle)
- Crushed candy canes or peppermint candies (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for the cupcakes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla and peppermint extracts to infuse the batter with flavor.
- Melt White Chocolate: Melt the white chocolate in the microwave in 20-30 second increments, stirring well between each until it becomes smooth. Let it cool slightly so it doesn’t cook the batter when added.
- Combine Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined to avoid overmixing. Gently fold in the melted white chocolate until evenly incorporated.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, beating thoroughly after each addition until the frosting is smooth and fluffy. Add the peppermint extract and 2-3 tablespoons of heavy cream or milk, then beat again until the frosting reaches a light and fluffy consistency. Adjust thickness by adding more cream or powdered sugar as needed.
- Frost Cupcakes: Once the cupcakes have cooled completely, frost them generously using a piping bag or spatula with the peppermint buttercream.
- Garnish and Serve: Decorate the frosted cupcakes with crushed candy canes or peppermint candies for a festive touch. Optionally, drizzle with melted white chocolate or sprinkle white chocolate shavings on top for extra indulgence.
Notes
- Ensure melted white chocolate is cooled before mixing into the batter to prevent curdling.
- For a stronger peppermint flavor, adjust the peppermint extract in both the batter and frosting according to taste.
- Using buttermilk instead of whole milk can add extra moisture and tang to the cupcakes.
- Crushing candy canes finely will help them adhere better to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
