The moment you take a bite of these White Chocolate Peppermint Cupcakes, your taste buds will dance with delight. Imagine fluffy, moist cupcakes infused with the sweet essence of white chocolate and the refreshing zing of peppermint, topped with a swirl of creamy frosting. Christmas Tree Cake Truffles The aroma wafts through your kitchen, wrapping you in a warm embrace that screams holiday magic.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use regular chocolate instead of white chocolate?
- How do I prevent my cupcakes from sinking?
- Can I freeze these cupcakes?
- 📖 Recipe Card
As a kid, I remember my mom baking peppermint treats every winter. It became our tradition to gather around as the house filled with sweet scents while we eagerly awaited the first bite. Sourdough Wild Mushroom Stuffing Now, these cupcakes have found their place in my own family traditions, making them perfect for holiday gatherings or cozy evenings by the fire.
Why You'll Love This Recipe
- These delightful White Chocolate Peppermint Cupcakes are easy to whip up, making baking a breeze
- Their unique flavor combines sweetness and refreshing mint for an irresistible treat
- The festive visual appeal makes them perfect for holiday celebrations or cozy get-togethers
- Versatile enough to be enjoyed year-round, they are sure to become a favorite in your baking repertoire
I once brought these cupcakes to a holiday party, and let me tell you, they vanished faster than the last slice of pizza at a Super Bowl party! For more inspiration, check out this chewy caramel coconut cookies recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A basic staple that gives structure to your cupcakes; sift it to ensure lightness.
- Baking Powder: Essential for that perfect rise; fresh baking powder works best.
- Unsalted Butter: Use room temperature butter for easy creaming and rich flavor.
- Sugar: Regular granulated sugar adds sweetness; consider using superfine sugar for an even texture.
- Eggs: Large eggs provide moisture and help bind ingredients together; room temperature eggs mix better.
- White Chocolate Chips: Choose high-quality chips for a rich flavor; melt some for extra depth.
- Peppermint Extract: This is where the magic happens; use pure extract for authentic flavor.
- Heavy Cream: Needed for the frosting; it whips up beautifully for a creamy consistency.
- Peppermint Candy Canes (optional): Crush these up for garnish and extra minty crunch on top!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners so they don’t stick while baking.
Mix Dry Ingredients Together: In a bowl, whisk together flour and baking powder until combined. This helps avoid clumps in your batter.
Cream Butter and Sugar: In another bowl, cream together softened butter and sugar until light and fluffy—about 3-4 minutes—this step aerates your batter nicely.
Add Eggs One by One: Beat in eggs one at a time, ensuring each one is well incorporated before adding the next. This adds richness to your cupcakes.
Melt White Chocolate Chips: Gently melt half of the white chocolate chips in the microwave until smooth. Add this heavenly mixture to your batter for an extra boost of flavor.
Add Peppermint Extract: Stir in peppermint extract until evenly distributed throughout the batter. This will give your cupcakes that signature holiday zing!
Fill Cupcake Liners: Pour batter into each cupcake liner about two-thirds full. No Bake Grinch Oreo Truffles Bake them in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
Make Frosting While Cooling: Whip heavy cream until soft peaks form, then gradually fold in remaining melted white chocolate—this creates a luscious frosting perfect for topping!
Top with Crushed Candy Canes: Once cooled, spread or pipe frosting onto each cupcake generously. Sprinkle crushed candy canes on top as festive decoration!
And there you have it! Beautifully fluffy White Chocolate Peppermint Cupcakes ready to impress friends and family or simply indulge yourself after a long day. Vegan Pumpkin Brownies Enjoy every minty bite!
You Must Know
- These White Chocolate Peppermint Cupcakes are a delightful treat for the holidays
- The creamy white chocolate pairs perfectly with refreshing peppermint, creating a flavor combination that’s simply irresistible
- Their fluffy texture and festive appearance will make them a hit at any gathering
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Then, mix your dry ingredients first for even distribution before adding wet ingredients. This method ensures a light, airy cupcake that won’t disappoint.
Add Your Touch
Feel free to swap out white chocolate for dark chocolate if you prefer a richer flavor. You can also add crushed candy canes on top for extra crunch and festive flair.
Storing & Reheating
Store cupcakes in an airtight container at room temperature for up to four days. For longer storage, refrigerate them, but let them come back to room temperature before serving.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and fluffiness in your batter
- Always sift powdered sugar to avoid lumps in your frosting
- For more minty flavor, steep fresh mint leaves in milk before using it in your batter
Baking these cupcakes reminds me of my childhood when I’d sneak into the kitchen while my mom baked for holiday parties. The sweet smell of chocolate and peppermint filled the air, making my little heart sing!
FAQ
Can I use regular chocolate instead of white chocolate?
Absolutely! Dark or milk chocolate is a delicious alternative for these cupcakes.
How do I prevent my cupcakes from sinking?
Ensure all ingredients are properly measured and mixed thoroughly to maintain structure during baking.
Can I freeze these cupcakes?
Yes! Just place them in an airtight container and freeze for up to three months.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Delightful White Chocolate Peppermint Cupcakes
- Total Time: 40 minutes
- Yield: Makes about 12 cupcakes 1x
Description
Indulge in the festive flavors of White Chocolate Peppermint Cupcakes that will elevate your holiday gatherings. These fluffy, moist cupcakes are infused with rich white chocolate and refreshing peppermint, topped with creamy frosting and a sprinkle of crushed candy canes. Perfect for cozy evenings or joyous celebrations, this recipe brings warmth and delight to every bite!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup white chocolate chips (melted)
- 1 tsp peppermint extract
- ½ cup heavy cream (for frosting)
- Crushed peppermint candy canes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour and baking powder.
- Cream the softened butter and sugar in a separate bowl until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, followed by melted white chocolate and peppermint extract.
- Gradually mix in the dry ingredients until just combined.
- Pour batter into cupcake liners, filling them two-thirds full, and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream to soft peaks, then fold in any remaining melted white chocolate.
- Frost cooled cupcakes generously and sprinkle with crushed candy canes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
