How To Make White Chocolate Peppermint Cupcakes
Beautiful looking swirly peppermint cupcakes topped with white chocolate frosting. Made even more festive by crushed candy canes and sprinkles.
Serves:
Ingredients
- 1¾cupscake flour,spoon & leveled
- ¾tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 3large egg whites,at room temperature
- 2tsppurer vanilla extract
- 1tsppeppermint extract
- ½cupfull fat sour cream,at room temperature
- ½cupwhole milk,at room temperature
For the White Chocolate Frosting:
- 6ozwhite chocolate,coarsely chopped
- 1cupunsalted butter,softened to room temperature
- 2cupsconfectioner’s sugar
- ¼cupheavy cream
- 1tsppure vanilla extract
- ½tsppeppermint extract,reduce to ¼ teaspoon for less intense flavor
- ⅛tspsalt
Optional Toppings
- food coloring,green or red
- candy canes,crushed
- coarse sugar sprinkles
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
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Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
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Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
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Pour/spoon the batter into the liners. Bake for 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
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For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
White Chocolate Frosting:
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Melt the white chocolate in a double boiler or use the microwave. If using the microwave, melt in 20-second increments stopping and stirring until completely smooth. Allow to cool for 10 minutes.
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until completely smooth and creamy for about 2 to 3 minutes.
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Switch to medium-high speed and beat in the confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract.
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Once combined, switch to low speed and slowly pour the white chocolate in with the mixer running. Taste.
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Top with crushed candy canes and coarse sugar sprinkles, if desired.
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Store leftovers in the refrigerator for up to 3 to 4 days.
Nutrition
- Calories: 471.43kcal
- Fat: 27.26g
- Saturated Fat: 16.96g
- Trans Fat: 0.80g
- Monounsaturated Fat: 7.17g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 54.34g
- Fiber: 0.32g
- Sugar: 40.59g
- Protein: 3.63g
- Cholesterol: 65.81mg
- Sodium: 139.73mg
- Calcium: 73.30mg
- Potassium: 98.70mg
- Iron: 1.36mg
- Vitamin A: 203.51µg
- Vitamin C: 0.18mg
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