White Chocolate Peppermint Cupcakes are the ultimate festive dessert to brighten up your holiday season. These cupcakes are a perfect blend of sweet white chocolate and refreshing peppermint, nestled into a fluffy and moist cake. Topped with a luscious white chocolate frosting and a sprinkle of crushed candy canes, these cupcakes are not only delicious but a treat to the eyes as well.
While most of the ingredients listed in this recipe are common baking ingredients, you might need to make a special trip to the store for a few items. Cake flour, which is lighter than all-purpose flour, gives the cupcakes a tender, delicate crumb. Full-fat sour cream adds an unbeatable moistness and flavor to the cupcakes. And the icing on the cupcake, white chocolate, is used in both the cupcake batter and frosting for that rich, creamy sweetness. Don't forget the peppermint extract and candy canes for that refreshing, minty kick.
Ingredients for White Chocolate Peppermint Cupcakes
Cake flour: This type of flour has less protein than all-purpose flour, resulting in a lighter, more tender crumb for your cupcakes.
Unsalted butter: It provides moisture and flavor to the cupcakes and is also needed for the frosting.
Granulated sugar: It adds sweetness to the cupcakes.
Egg whites: They help to give the cupcakes structure.
Vanilla extract and Peppermint extract: These add flavor to both the cupcakes and frosting.
Sour cream: Full-fat sour cream contributes to the moistness of the cupcakes.
Milk: It helps to thin out the batter.
White chocolate: It gives a creamy sweetness to the frosting.
Confectioner's sugar: It's used for the frosting to make it smooth and sweet.
Heavy cream: It adds creaminess to the frosting.
Candy canes: These are optional and can be used for decoration.
One reader, Allistir Cain says:
These white chocolate peppermint cupcakes are a delightful treat! The combination of white chocolate and peppermint creates a heavenly flavor. The cupcakes are moist and fluffy, and the frosting is rich and creamy. The festive touch of candy canes on top adds a perfect finishing touch. A must-try for the holiday season!
Techniques for Perfect White Chocolate Peppermint Cupcakes
How to prepare the cupcake batter: Combine the dry ingredients and mix the wet ingredients separately, then gradually incorporate the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
How to make the white chocolate frosting: Melt the white chocolate, then beat the butter until smooth and creamy. Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract. Finally, slowly pour in the melted white chocolate while mixing.
How To Make White Chocolate Peppermint Cupcakes
Beautiful looking swirly peppermint cupcakes topped with white chocolate frosting. Made even more festive by crushed candy canes and sprinkles.
Serves:
Ingredients
- 1¾cupscake flour,spoon & leveled
- ¾tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 3large egg whites,at room temperature
- 2tsppurer vanilla extract
- 1tsppeppermint extract
- ½cupfull fat sour cream,at room temperature
- ½cupwhole milk,at room temperature
For the White Chocolate Frosting:
- 6ozwhite chocolate,coarsely chopped
- 1cupunsalted butter,softened to room temperature
- 2cupsconfectioner’s sugar
- ¼cupheavy cream
- 1tsppure vanilla extract
- ½tsppeppermint extract,reduce to ¼ teaspoon for less intense flavor
- ⅛tspsalt
Optional Toppings
- food coloring,green or red
- candy canes,crushed
- coarse sugar sprinkles
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
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Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
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Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
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Pour/spoon the batter into the liners. Bake for 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
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For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
White Chocolate Frosting:
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Melt the white chocolate in a double boiler or use the microwave. If using the microwave, melt in 20-second increments stopping and stirring until completely smooth. Allow to cool for 10 minutes.
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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until completely smooth and creamy for about 2 to 3 minutes.
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Switch to medium-high speed and beat in the confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract.
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Once combined, switch to low speed and slowly pour the white chocolate in with the mixer running. Taste.
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Top with crushed candy canes and coarse sugar sprinkles, if desired.
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Store leftovers in the refrigerator for up to 3 to 4 days.
Nutrition
- Calories: 471.43kcal
- Fat: 27.26g
- Saturated Fat: 16.96g
- Trans Fat: 0.80g
- Monounsaturated Fat: 7.17g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 54.34g
- Fiber: 0.32g
- Sugar: 40.59g
- Protein: 3.63g
- Cholesterol: 65.81mg
- Sodium: 139.73mg
- Calcium: 73.30mg
- Potassium: 98.70mg
- Iron: 1.36mg
- Vitamin A: 203.51µg
- Vitamin C: 0.18mg
Crucial Technique for Achieving the Perfect Cupcake Texture
When melting white chocolate for the frosting, be sure to do so gently and slowly to avoid scorching it. White chocolate can seize or burn easily if heated too quickly. Using a double boiler provides the most control, but if you're using a microwave, make sure to heat in short increments and stir frequently. Once melted, let it cool slightly before adding to the butter mixture to prevent the butter from melting and causing a runny frosting.
Time-Saving Tips for Making White Chocolate Peppermint Cupcakes
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Use a stand mixer: Utilize a stand mixer for the batter to save time and effort, ensuring a smooth and consistent texture.
Bake in batches: If you have multiple muffin pans, bake the cupcakes in batches to expedite the process and maximize oven space.
Chill the frosting: Place the frosting in the refrigerator while the cupcakes are baking to firm it up, making it easier to pipe onto the cooled cupcakes.
Prep ahead: Prepare the frosting and store it in the refrigerator a day before, allowing the flavors to meld and saving time on the day of baking.
Organize your workspace: Keep your kitchen organized and clean as you work to streamline the process and minimize clean-up time.
Use pre-crushed candy canes: Save time by purchasing pre-crushed candy canes for the optional toppings, eliminating the need to crush them yourself.
Substitute Ingredients For White Chocolate Peppermint Cupcakes Recipe
cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by adding a small amount of cornstarch to mimic the lower protein content of cake flour.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in baking. However, it may alter the flavor slightly.
granulated sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for granulated sugar in baking, but it will add a slightly different flavor and color to the cupcakes.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to replace egg whites in baking recipes.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream in baking, providing a similar tangy flavor and moisture to the cupcakes.
white chocolate - Substitute with coconut oil and vanilla: A mixture of coconut oil and vanilla can be used to mimic the flavor and texture of white chocolate in the frosting.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free substitute for heavy cream in the frosting, providing a rich and creamy texture.
candy canes - Substitute with peppermint candies: Peppermint candies can be used as a substitute for candy canes as a festive topping for the cupcakes.
Presenting White Chocolate Peppermint Cupcakes
Elevate the cupcake liners: Use high-quality, elegant cupcake liners to add a touch of sophistication to the presentation.
Incorporate festive colors: Introduce a pop of color by using food coloring to tint the frosting in shades that complement the holiday season, such as deep red or vibrant green.
Garnish with crushed candy canes: Sprinkle a dusting of crushed candy canes on top of the frosting for a festive and visually appealing finish.
Add shimmer with coarse sugar sprinkles: Incorporate a touch of sparkle by dusting the cupcakes with delicate, edible coarse sugar sprinkles to enhance their visual appeal.
Arrange on a tiered display: Present the cupcakes on a tiered display stand to create an eye-catching and elegant presentation that showcases the individual cupcakes beautifully.
Use edible gold leaf: For an extra touch of luxury, delicately place edible gold leaf on top of the frosting to add a subtle shimmer and a touch of opulence.
Create a symmetrical layout: Arrange the cupcakes in a symmetrical pattern on the serving platter to create a visually pleasing and professional presentation.
Incorporate seasonal elements: Integrate seasonal elements such as miniature holly leaves or poinsettias to add a festive and elegant touch to the presentation.
Present on a mirrored platter: Showcase the cupcakes on a mirrored platter to create a stunning visual effect and add a touch of sophistication to the overall presentation.
Use delicate piping: Employ intricate piping techniques to create elegant and decorative designs on the frosting, adding a touch of artistry to the presentation.
Essential Tools for Making Cupcakes
- Oven: You will need an oven to bake the cupcakes at 350 degrees Fahrenheit.
- Muffin pan: A 12-cup muffin pan is required to bake the cupcakes.
- Cupcake liners: Use cupcake liners to line the muffin pan and prevent the cupcakes from sticking.
- Whisk: A whisk is essential for combining the dry ingredients such as cake flour, baking powder, baking soda, and salt.
- Handheld or stand mixer: You can use a handheld or stand mixer fitted with a paddle attachment to cream the butter and sugar, and mix the cupcake batter.
- Rubber spatula: A rubber spatula is needed to scrape down the sides and bottom of the mixing bowl when preparing the cupcake batter.
- Double boiler or microwave: You will need a double boiler or a microwave to melt the white chocolate for the frosting.
- Large bowl: A large bowl is required for preparing the white chocolate frosting.
- Whisk attachment or paddle attachment: Use a whisk attachment or paddle attachment on a handheld or stand mixer to prepare the white chocolate frosting.
Storing and Freezing White Chocolate Peppermint Cupcakes
- Allow the cupcakes to cool completely before storing or freezing.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you plan to store them for longer, place the cupcakes in the refrigerator for up to 5 days.
- To freeze the cupcakes, wrap them individually in plastic wrap and place them in a freezer-safe container or bag.
- Freeze the cupcakes for up to 2 to 3 months.
- When ready to serve, thaw the cupcakes in the refrigerator overnight or at room temperature for a few hours.
- If you want to freeze the cupcakes with the frosting, place them on a baking sheet and freeze until the frosting is firm, about 2 hours.
- Once the frosting is firm, wrap the cupcakes individually in plastic wrap and place them in a freezer-safe container or bag.
- Thaw the frosted cupcakes in the refrigerator overnight or at room temperature for a few hours before serving.
- If the frosting appears slightly soft or melted after thawing, place the cupcakes in the refrigerator for a few minutes to allow the frosting to firm up again.
Interesting Trivia About Peppermint and White Chocolate
The combination of white chocolate and peppermint creates a delightful and festive flavor that is perfect for the holiday season. These cupcakes are not only delicious but also visually appealing, making them a great addition to any holiday gathering or party.
Is Making White Chocolate Peppermint Cupcakes at Home Cost-Effective?
The cost-effectiveness of this white chocolate peppermint cupcakes recipe largely depends on the availability and cost of ingredients. While white chocolate and peppermint extract can be pricier, the remaining ingredients are commonly found in households. The overall verdict for this recipe is 8/10, considering the delightful flavor and festive appeal. The approximate cost for a household of 4 people is around $15-$20, factoring in the use of butter, sour cream, and cake flour in larger quantities.
Are White Chocolate Peppermint Cupcakes Healthy or Unhealthy?
The white chocolate peppermint cupcakes recipe is not particularly healthy due to several factors:
- The recipe uses refined ingredients such as cake flour, granulated sugar, and confectioner's sugar, which are high in calories and low in nutrients.
- The recipe contains a significant amount of butter and heavy cream, which are high in saturated fat and calories.
- The addition of white chocolate and candy canes further increases the sugar content of the cupcakes.
While the recipe does include some healthier ingredients like whole milk and sour cream, which provide some protein and calcium, the overall nutritional value of the cupcakes is relatively low.
To make the recipe healthier, consider the following suggestions:
- Replace some of the cake flour with whole wheat flour or almond flour to increase the fiber content and nutritional value.
- Reduce the amount of sugar used in the recipe, or replace some of the sugar with natural sweeteners like honey or maple syrup.
- Use low-fat or non-fat versions of sour cream and milk to reduce the overall fat content.
- Decrease the amount of butter used in the frosting, or replace some of the butter with a healthier alternative like Greek yogurt or avocado.
- Limit the amount of white chocolate and candy canes used for decoration, or replace them with healthier toppings like fresh fruit or nuts.
Editor's Opinion on This Delightful Holiday Treat
The combination of white chocolate and peppermint in these cupcakes creates a delightful and festive flavor profile. The moist and tender crumb of the cake, paired with the creamy white chocolate frosting, makes for a delectable treat. The addition of peppermint extract adds a refreshing and seasonal touch. The optional toppings of crushed candy canes and coarse sugar sprinkles provide a delightful crunch and visual appeal. Overall, this recipe offers a perfect balance of sweetness and minty freshness, making it a wonderful addition to any holiday dessert spread.
Why trust this White Chocolate Peppermint Cupcakes Recipe:
This recipe guarantees a delightful treat with white chocolate and peppermint flavors, creating a perfect blend of sweetness and freshness. The use of pure vanilla extract and peppermint extract ensures authentic and rich flavors. The addition of sour cream and whole milk promises moist and tender cupcakes. The creamy white chocolate frosting is made with real white chocolate and unsalted butter, providing a luscious and indulgent topping. The optional candy canes and coarse sugar sprinkles add a festive touch, making this recipe a delightful choice for any occasion.
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