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White Chocolate Peppermint Cupcakes

Delightful White Chocolate Peppermint Cupcakes for the Holidays

These White Chocolate Peppermint Cupcakes are the perfect festive dessert, combining rich white chocolate with refreshing peppermint for a delightful treat.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Unsalted Butter Provides richness and moisture; can substitute with margarine
  • 1 cup Granulated Sugar Sweetens the cupcakes and helps achieve a tender crumb
  • 3 Egg Whites Must be at room temperature for optimal mixing
  • 1 teaspoon Vanilla Extract Enhances flavor depth
  • 1 teaspoon Peppermint Extract Adjust based on personal taste
  • 2 cups Cake Flour Sifted for accuracy; can use all-purpose but texture may vary
  • 1 teaspoon Baking Powder Leavening agent
  • 1 teaspoon Baking Soda Leavening agent
  • 1 teaspoon Salt Balances sweetness
  • 1 cup Buttermilk Must be at room temperature; can substitute with milk and vinegar
For the Ganache Filling
  • 8 ounces White Chocolate Bar Lindt recommended for quality
  • 1/2 cup Peppermint Chips Substitute with crushed candy canes if needed
  • 1/2 cup Heavy Whipping Cream Essential for a smooth ganache
For the Buttercream Frosting
  • 4 cups Powdered Sugar Sweetens and thickens the frosting
  • 1 cup Unsalted Butter Use softened for fluffiness
For the Garnish
  • 1/2 cup Crushed Candy Canes Adds texture and festive flair

Equipment

  • cupcake pan
  • mixing bowl
  • electric mixer
  • measuring cups
  • spoons
  • cooling rack
  • microwave-safe bowl
  • cupcake corer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. Cream together softened butter and sugar until light and fluffy.
  3. Add egg whites, vanilla extract, and peppermint extract, blend until smooth.
  4. Sift together cake flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually alternate adding buttermilk and dry ingredients to the butter mixture, mix until smooth.
  6. Fill cupcake liners about three-quarters full and bake for 17-19 minutes.
  7. Allow cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
  8. Chop white chocolate and peppermint chips, pour simmering cream over them, and stir until smooth for ganache.
  9. Beat softened butter and a pinch of salt, add melted chocolate and powdered sugar until fluffy for frosting.
  10. Remove the centers of cooled cupcakes and fill with ganache, then frost with buttercream.
  11. Garnish with crushed candy canes just before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 100mgSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all wet ingredients are at room temperature for optimal mixing.

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