Description
These White Chocolate Peppermint Cupcakes are the ultimate holiday treat—soft, fluffy, and infused with cool peppermint flavor. Topped with a dreamy white chocolate buttercream and sprinkled with crushed candy canes, they’re as festive as they are delicious. Perfect for quick Christmas desserts, easy party baking, or cozy winter food ideas, these cupcakes are a standout addition to any dessert table. If you’re looking for quick breakfast treats, holiday snack inspiration, or elegant dessert ideas, this easy recipe delivers in both flavor and flair.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup whole milk
1/2 cup white chocolate chips, melted
1 cup powdered sugar
1/2 cup unsalted butter, softened (for frosting)
2 tablespoons heavy cream
1/4 cup crushed candy canes
12 mini candy canes (optional for garnish)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Bring all refrigerated ingredients to room temperature.
2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating after each. Stir in vanilla and peppermint extracts. Mix in melted white chocolate.
5. Alternate adding dry ingredients and milk into the butter mixture, beginning and ending with the dry mix. Stir until just combined.
6. Divide batter into cupcake liners, filling each 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
7. To make frosting, beat butter until creamy, add powdered sugar gradually, then mix in melted white chocolate and heavy cream. Beat until fluffy.
8. Pipe frosting onto cooled cupcakes using a star tip. Sprinkle crushed candy canes and top with mini candy canes before serving.
Notes
Let cupcakes cool completely before frosting to prevent melting the buttercream.
Use peppermint extract, not oil, for balanced flavor.
Add candy cane garnish just before serving to keep it crisp.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg