Easy 5-Step White Chocolate Peppermint Cupcakes Recipe: Get into the festive spirit with these White Chocolate Peppermint Cupcakes! These delightful treats are soft, moist, and full of holiday cheer.
Easy 5-Step White Chocolate Peppermint Cupcakes Recipe
Featuring a fluffy vanilla peppermint cupcake base and a creamy white chocolate peppermint frosting, these cupcakes are the perfect dessert for Christmas celebrations. To make them even more festive, they’re decorated with crushed candy canes and mini candy canes for a magical holiday touch.
Why You’ll Love These Cupcakes
With the refreshing taste of peppermint and the sweetness of white chocolate, these cupcakes are ideal for Christmas parties and gatherings. The vanilla peppermint cupcake base is light, moist, and perfectly flavored to pair with the decadent frosting.
Crushed candy canes and mini candy canes make these cupcakes look as festive as they taste!
Ingredients
For the Cupcakes:
- 190 g all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 70 g unsalted butter
- 200 g granulated sugar
- 3 large eggs
- 150 g sour cream (14-18% fat)
- 2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 tsp red gel food coloring
For the Frosting:
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter (softened)
- 350 g powdered sugar (sifted)
- 2 1/2 tsp vanilla extract
- 1/4–1/2 tsp peppermint extract
For Decoration:
- Crushed candy canes
- Mini candy canes
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
Preheat the oven to 160ºC/320ºF. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter and sugar on medium-high speed for 3 minutes.
Add the eggs, one at a time, mixing on low speed until just combined. Mix in half of the dry ingredients on low speed. Add the sour cream, vegetable oil, vanilla extract, and peppermint extract, then mix until smooth. Add the remaining dry ingredients and fold gently with a spatula until combined.
Step 2: Add Food Coloring
Divide 1/3 of the batter into a separate bowl and add the red gel food coloring. Alternate adding spoonfuls of the plain and red batter into each cupcake liner. Swirl the two batters together using a toothpick to create a marbled effect.
Step 3: Bake the Cupcakes
Bake the cupcakes for 20–23 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Frosting
Melt the white chocolate and heavy cream together in the microwave or over a bain-marie. Let it cool to room temperature. In a stand mixer, cream the softened butter on medium-high speed for 5 minutes. Scrape down the sides of the bowl.
Add the cooled white chocolate and mix until fully incorporated. On low speed, add the vanilla extract, peppermint extract, and sifted powdered sugar in two portions. Mix until smooth and creamy.
Step 5: Decorate the Cupcakes
Transfer the frosting to a piping bag fitted with a star tip (e.g., Wilton 8B). Pipe the frosting onto the cooled cupcakes. Sprinkle crushed candy canes on top and add mini candy canes for decoration.
Storage Tips
- Store the frosted cupcakes in an airtight container in the refrigerator.
- Allow them to come to room temperature before serving. These cupcakes are best enjoyed within 1–2 days.
Pro Tips
- Use a Kitchen Scale: Weighing ingredients ensures precision and better results, especially for baking.
- Don’t Over-Mix: Mix the batter gently to avoid dense cupcakes. Over-mixing can also cause the cupcakes to lose their fluffy texture.
- Light Baking Pans: Use light-colored aluminum pans for even baking and a softer crust.
These White Chocolate Peppermint Cupcakes are a show-stopping holiday dessert! With their soft and moist vanilla peppermint base, luscious white chocolate frosting, and festive candy cane decorations, they’re the ultimate treat for Christmas celebrations. Whether you’re hosting a holiday party or looking for a fun baking project, these cupcakes are sure to bring smiles to everyone’s faces.
FAQ’s
Q1: Can I make these cupcakes in advance?
A: Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost them the day you plan to serve.
Q2: What if I don’t have peppermint extract?
A: You can skip the peppermint extract for a simple vanilla cupcake or use a small amount of crushed candy canes for a hint of peppermint.
Q3: Can I use dark chocolate instead of white chocolate for the frosting?
A: Yes, but it will alter the flavour profile. White chocolate complements the peppermint best.
Q4: How do I prevent the red food coloring from bleeding into the batter?
A: Use gel-based food coloring and gently fold it into the batter to prevent over-mixing.