Simple Steps to Make Healthy White Chocolate Peppermint Cupcakes: These White Chocolate Peppermint Cupcakes are everything you need for a festive holiday dessert. With a soft vanilla peppermint-flavored base and a creamy white chocolate frosting, they are like a holiday dream come true. Whether you’re planning a family gathering or a cozy evening at home, these cupcakes are sure to be a hit. Let’s dive into the simple step-by-step recipe!
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 tablespoons vegetable oil (e.g., canola oil)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ½ teaspoon red gel food coloring (optional)
White Chocolate Peppermint Frosting
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter
- 350 g powdered sugar
- 2 ½ teaspoons vanilla extract
- ¼-½ teaspoon peppermint extract (adjust to taste)
- Crushed candy canes for decoration
Instructions
1. Prep the Cupcake Batter
Preheat your oven to 160°C/320°F and line a 12-cup cupcake tray with paper liners. Sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a mixing bowl, cream the butter and sugar on medium-high speed for about 3 minutes. Add the eggs one by one, mixing well after each addition.
2. Combine the Ingredients
Slowly add half of the dry ingredients into the wet mixture and mix on low speed until combined. Add the sour cream, vegetable oil, vanilla extract, and peppermint extract. Mix until just combined. Add the remaining flour mixture and mix until smooth.
3. Swirl and Bake
Separate ⅓ of the batter into another bowl and mix in the red food coloring. Alternate spooning the plain batter and red batter into the cupcake liners. Use a toothpick to swirl the two colors for a marble effect. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a rack, and after 5 minutes, remove them from the pan to cool completely.
4. Prepare the White Chocolate Frosting
Melt the white chocolate and heavy cream together using a bain-marie or microwave. Let it cool to room temperature.In a stand mixer, beat the butter for 5 minutes until light and fluffy.Add the melted white chocolate and mix until smooth. Gradually add the powdered sugar, vanilla extract, and peppermint extract on low speed, mixing until fully incorporated.
5. Decorate the Cupcakes
Transfer the frosting into a piping bag with a star tip (e.g., Wilton 8B). Pipe the frosting on the cooled cupcakes and sprinkle with crushed candy canes. Add a mini candy cane for extra flair!
Nutritional
- Calories: 513 kcal
- Carbohydrates: 64 g
- Fat: 27 g
- Protein: 4 g
- Sugar: 51 g
- Sodium: 254 mg
These White Chocolate Peppermint Cupcakes bring together the festive flavors of the holiday season. The refreshing hint of peppermint and the creamy sweetness of white chocolate make them an irresistible dessert. Perfect for Christmas parties, they are not just eye-catching but also delightful to eat. Serve them alongside hot chocolate, and watch them disappear in no time!
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day you plan to serve.
2. Can I skip the peppermint extract?
If you prefer a more subtle flavor, you can reduce or omit the peppermint extract. The cupcakes will still be delicious with just the vanilla.
3. Can I use white chocolate chips instead of a white chocolate bar?
Yes, but make sure to use high-quality white chocolate chips for the best results.
4. How do I store leftover cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
5. Can I freeze the cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. When ready to serve, thaw them at room temperature and then frost them.