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–+ servings

White Chocolate Peppermint Cupcakes

These White Chocolate Peppermint Cupcakes are a festive treat for the Holiday season. They have a soft and tender vanilla peppermint cupcake topped with a delicious white chocolate peppermint frosting. It's like candy canes turned into delicious cupcakes.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 513 kcal

Equipment

Ingredients
 
 

VANILLA PEPPERMINT CUPCAKES

  • 190 g all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 70 g butter room temperature
  • 200 g granulated sugar
  • 3 large eggs room temperature
  • 150 g sour cream 14-18% room temperature
  • 2 tablespoon vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ teaspoon red gel food coloring or vegan food coloring optional

WHITE CHOCOLATE PEPPERMINT FROSTING

  • 100 g white chocolate
  • 20 g heavy cream
  • 200 g butter
  • 350 g powdered sugar
  • 2 ½ teaspoon vanilla extract
  • ¼-1/2 teaspoon peppermint extract depending on how strong you prefer the flavor
  • Candy canes for decoration

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

VANILLA PEPPERMINT CUPCAKES

  • Before starting, preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake pan lined with cupcake paper liners.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    190 g all-purpose flour, 1 tablespoon cornstarch, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
  • In a mixing bowl, using the paddle attachment add the butter and sugar and mix it on medium/high speed for 3 minutes.
    70 g butter, 200 g granulated sugar
  • Add the eggs one at a time into the mixture and mix on low until combined.
    3 large eggs
  • Scrape down the sides of the bowl and continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
  • Then add the sour cream, vegetable oil, vanilla extract and peppermint extract and mix until just combined.
    150 g sour cream 14-18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract
  • Finally add the other half of the flour mixture and mix until just combined.
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Add ⅓ of the batter into a separate bowl and add the red gel food coloring. Gently fold it together with a rubber spatula until combined.
    ½ teaspoon red gel food coloring or vegan food coloring
  • Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

WHITE CHOCOLATE PEPPERMINT FROSTING

  • Melt the white chocolate and heavy cream together over a bain-marie or in the microwave in a microwave safe bowl. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).
    100 g white chocolate, 20 g heavy cream
  • Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.
    200 g butter, 350 g powdered sugar
  • In your stand mixer, use the paddle attachment, start by creaming the butter for 5 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter, for about 1 minute.
  • On low speed, add the vanilla extract, peppermint extract and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 1-2 minutes on low speed.
    2 ½ teaspoon vanilla extract, ¼-1/2 teaspoon peppermint extract
  • Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 8B.
  • Pipe the buttercream on the cupcakes and decorate with a sprinkle of crushed candy canes and mini candy canes.
    Candy canes for decoration

Nutrition

Calories: 513kcalCarbohydrates: 64gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 254mgPotassium: 82mgFiber: 0.5gSugar: 51gVitamin A: 727IUVitamin C: 0.2mgCalcium: 50mgIron: 1mg
Keyword candy can, cupcakes, vanilla cupcake, white chocolate buttercream
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