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
Scale
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.
