If you love the magical combination of creamy white chocolate and refreshing peppermint, you are going to be completely smitten with this White Chocolate Peppermint Cupcakes Recipe. These cupcakes are a festive treat that balances rich, buttery cake with a cool peppermint kick, all crowned with a luscious cream cheese frosting. Whether you’re celebrating the holidays or simply craving a sweet indulgence, this recipe brings joy and a burst of seasonal flavor to every bite.
Ingredients You’ll Need
Every ingredient in this White Chocolate Peppermint Cupcakes Recipe plays a vital role in creating the perfect balance of texture and taste. From the smooth melted white chocolate that adds richness to the soft cream cheese frosting infused with peppermint, these elements come together to deliver a delightful and memorable cupcake experience.
- 1 ½ cups all-purpose flour: The foundation that gives structure and body to the cupcakes.
- 1 ½ teaspoons baking powder: Ensures your cupcakes rise beautifully and stay light.
- ¼ teaspoon salt: Enhances all the flavors for a well-rounded taste.
- ½ cup unsalted butter (softened): Adds richness and moisture both in the cupcake and frosting.
- ¾ cup granulated sugar: Sweetens the cake and helps with the golden crumb.
- 2 large eggs: Provides structure and tenderness to the batter.
- 1 teaspoon vanilla extract: Adds warmth and depth.
- ½ teaspoon peppermint extract: Delivers that cool, festive peppermint flavor.
- ½ cup whole milk: Keeps the texture moist and soft throughout.
- ½ cup white chocolate chips (melted and slightly cooled): Imparts creamy pockets of sweet white chocolate in every bite.
- 4 oz cream cheese (softened): Creates a tangy, silky frosting that complements the cupcakes perfectly.
- 2 ½ cups powdered sugar: Sweetens and thickens the frosting for easy spreading or piping.
- 1–2 tablespoons heavy cream: Adjusts frosting to the ideal creamy consistency.
- Optional crushed peppermint candies or white chocolate curls for garnish: Adds festive flair and texture to the finished cupcakes.
How to Make White Chocolate Peppermint Cupcakes Recipe
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners to ensure easy removal later. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt—this dry mix is your cupcake’s backbone. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, an essential step for an airy crumb.
Step 2: Add Flavors and Texture
Beat the eggs in one at a time, incorporating them fully before adding the next. The vanilla and peppermint extracts come next, bringing that delightful warmth and cooling touch unique to this White Chocolate Peppermint Cupcakes Recipe. Stir in the melted white chocolate until the batter turns smooth and irresistibly decadent.
Step 3: Combine Dry and Wet Ingredients
Add the flour mixture into the wet ingredients in two additions, alternating with the milk to keep the batter smooth and well mixed. Remember to mix just until combined to avoid dense cupcakes, which are the last thing you want here. Your batter should be thick yet scoopable, dotted with creamy white chocolate sweetness.
Step 4: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling them about two-thirds full for that perfect rise and domed top. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely—frosting warm cupcakes will cause it to melt and slide off.
Step 5: Make the Frosting and Assemble
While the cupcakes cool, whip together the softened butter and cream cheese until the mixture is smooth and fluffy. Gradually beat in powdered sugar, then add peppermint extract to infuse that bright seasonal flavor. Adjust the consistency with heavy cream, adding a tablespoon at a time until your frosting is creamy and spreadable. Frost the cooled cupcakes generously, then top with your choice of crushed peppermint candies or white chocolate curls for a festive finish.
How to Serve White Chocolate Peppermint Cupcakes Recipe
Garnishes
Garnishes aren’t just decoration—they add an extra sensory delight that completes these cupcakes. Crushed peppermint candies bring a pleasant crunch and an intensified minty burst, while white chocolate curls enhance the creamy sweetness and provide an elegant touch. Both options brighten up your presentation and make each cupcake feel like a gift.
Side Dishes
Pair these cupcakes with a warm drink like hot cocoa or peppermint-infused tea to complement their minty notes. A simple glass of cold milk also works wonders, balancing the sweetness and cleansing the palate. For a holiday party, consider serving alongside a fresh fruit platter for a refreshing contrast.
Creative Ways to Present
To really wow your guests, arrange your White Chocolate Peppermint Cupcakes Recipe on a festive platter lined with garland or pine sprigs. You can pipe the frosting with a star tip for a fancy swirl or create a peppermint “flower” by adding the crushed candies in a circular pattern. Wrapping cupcakes individually in decorated cellophane bags or tying with a satin ribbon makes them perfect as edible gifts!
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh and the cupcakes moist. They will stay delicious for up to 4 days, so you can enjoy your festive treat gradually without losing any flavor or texture.
Freezing
If you want to prepare ahead, these cupcakes freeze beautifully. Freeze the unfrosted cupcakes in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. Thaw completely before frosting. Alternatively, freeze fully frosted cupcakes on a tray, then wrap individually once frozen. This method preserves the frosting and texture well for up to 2 months.
Reheating
When ready to enjoy, bring refrigerated or thawed cupcakes to room temperature before serving. If you prefer them warm, heat an unfrosted cupcake in the microwave for about 10-15 seconds, then frost it just before serving for that fresh-baked sensation.
FAQs
Can I use regular chocolate instead of white chocolate in this recipe?
While you can substitute regular chocolate chips, it will change the flavor profile dramatically. The creamy sweetness of white chocolate paired with peppermint is what makes this recipe special, so try to stick to white chocolate for the authentic taste.
Is peppermint extract different from peppermint oil?
Yes, peppermint extract is alcohol-based and intended for cooking and baking, providing a milder, more versatile flavor. Peppermint oil is more concentrated and potent, so if you use it, go light to avoid overpowering your cupcakes.
Can I make these cupcakes vegan or dairy-free?
This recipe relies heavily on dairy ingredients for its rich texture and flavor. However, with careful substitutions such as vegan butter, non-dairy milk, and dairy-free cream cheese alternatives, you can experiment, but be prepared for subtle changes in taste and texture.
Why is it important to add the flour and milk alternately?
Alternating the addition of flour and milk helps maintain a smooth batter without overmixing. This technique ensures your cupcakes bake up tender and avoid becoming tough or dense.
What is the best way to crush peppermint candies for garnish?
Place the peppermint candies in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for small, uneven pieces so the texture shines without being too large or crumbly.
Final Thoughts
There is something truly special about the White Chocolate Peppermint Cupcakes Recipe that makes it an instant holiday favorite. It’s a wonderful way to fill your kitchen with festive aromas and create sweet memories with friends and family. I hope you give this recipe a try and enjoy every bite of its creamy, minty goodness as much as I do!
Print
White Chocolate Peppermint Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive White Chocolate Peppermint Cupcakes, perfect for winter holidays. Featuring moist cupcakes infused with white chocolate and peppermint, topped with a creamy peppermint cream cheese frosting and garnished with crushed peppermint candies or white chocolate curls, these treats offer a perfect balance of sweet and refreshing flavors.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup whole milk
- ½ cup white chocolate chips, melted and slightly cooled
For the Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 ½ cups powdered sugar
- ½ teaspoon peppermint extract
- 1–2 tablespoons heavy cream, as needed for texture
- Optional: crushed peppermint candies or white chocolate curls for garnish
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cupcakes.
- Add Eggs and Extracts: Beat in the eggs one at a time to fully incorporate, then mix in the vanilla and peppermint extracts, which will give the cupcakes a festive flavor.
- Incorporate White Chocolate: Stir the melted and slightly cooled white chocolate chips into the batter until the mixture is smooth and uniform in texture, adding richness and sweetness.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the batter in two additions, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which could make cupcakes tough.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened butter and cream cheese together until smooth and fluffy. Gradually add the powdered sugar, beating continuously until well incorporated and creamy.
- Add Peppermint and Adjust Texture: Mix in the peppermint extract. Add heavy cream 1 tablespoon at a time until the frosting reaches your desired spreading consistency.
- Frost and Garnish: Once the cupcakes are completely cool, frost each with the prepared cream cheese peppermint frosting. Optionally, sprinkle with crushed peppermint candies or decorate with white chocolate curls for an extra festive touch.
Notes
- These cupcakes are perfect for winter holidays and festive occasions.
- They can be made a day ahead for convenience.
- Store cupcakes in the refrigerator and bring them to room temperature before serving for best flavor and texture.
- Use high-quality white chocolate and fresh peppermint extract for the best taste.
- Garnishes like crushed peppermint candies add a delightful crunch and enhance presentation.
