Irresistible White Chocolate Peppermint Cupcakes Recipe

Indulging in a bite of White Chocolate Peppermint Cupcakes is like receiving a warm hug from winter itself. The rich, creamy white chocolate mingles with the invigorating, refreshing essence of peppermint, creating a delightful dance of flavors that will have your taste buds laughing with joy. Melt-in-your-mouth cookie options These cupcakes are fluffy, moist, and topped with a swirl of velvety frosting that’s practically begging for you to take just one more bite.

I remember the first time I made these cupcakes for my family during the holidays. As soon as they caught a whiff of that sweet peppermint aroma wafting through the house, it was like I had summoned Santa himself! Their delighted reactions made me feel like a baking wizard, casting spells of sugar and cheer. Savory sides for festive meals Whether you’re celebrating Christmas, throwing a winter party, or just treating yourself on a chilly Tuesday, these cupcakes are an absolute must-try!

I still chuckle when I think about how my cousin attempted to eat three in one sitting—clearly someone didn’t believe in moderation!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a light and airy cupcake texture that melts in your mouth.
• Baking Powder: Ensure your baking powder is fresh for those fluffy rises; no one wants flat cupcakes!
• Unsalted Butter: Softened butter provides richness; remember to let it sit out before mixing.
• Sugar: Granulated sugar adds sweetness; feel free to adjust according to your sweet tooth.
• Eggs: Use large eggs at room temperature for better emulsification in your batter.
• White Chocolate Chips: Opt for good quality white chocolate for a creamy taste that shines through.
• Peppermint Extract: A little goes a long way; choose pure extract for the best flavor impact.
• Milk: Whole milk will keep your cupcakes moist and delicious; no skimpy substitutes allowed here!
• Powdered Sugar: Essential for the frosting; sifting helps prevent lumps and ensures smoothness.
• Candy Canes: Crush them up for decoration and extra festive flair on top of those cupcakes!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake tray with paper liners so you can easily pop those beauties out later.

Create the Batter Base: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. The mixture should look pale and inviting.

Add Eggs and Flavorings: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in peppermint extract and mix until combined.

Mix Dry Ingredients with Milk: In another bowl, whisk together flour and baking powder. Gradually add this dry mix into the wet ingredients while alternating with milk until everything is well blended. Your batter should be smooth!

Add White Chocolate Chips: Fold in white chocolate chips gently with a spatula. Try not to eat them all before they get into the batter—trust me!

Bake Those Cupcakes!: Pour batter into prepared liners filling them about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.

Once baked, let them cool completely on wire racks before frosting them to maintain that fluffy texture.

Now you have some incredible White Chocolate Peppermint Cupcakes ready to impress everyone! Enjoy every minty bite as you share these treats with friends or keep them all to yourself—I won’t tell anyone! Chocolate-covered treats for the holidays. Traditional cookies to enjoy with cupcakes.

Perfecting the Cooking Process

Start by preheating your oven and preparing your cupcake liners. Then mix your dry ingredients separately before adding wet ingredients for a smoother batter. This will ensure even baking and fluffy cupcakes.

Add Your Touch

Consider swapping out the white chocolate for dark chocolate if you prefer a richer flavor. You can also experiment with different extracts like almond or hazelnut for a unique twist.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If needed, you can reheat them briefly in the microwave for about 10 seconds to refresh their softness.

Baking these white chocolate peppermint cupcakes brings back memories of my little brother stealing frosting while I wasn’t looking. The giggles and crumbs scattered on the floor made it all worth it. For more inspiration, check out this delightful citrus dessert recipe.

FAQ

Can I use dark chocolate instead of white chocolate?

Absolutely! Dark chocolate adds a deeper flavor to these cupcakes.

How do I make my cupcakes moist?

Ensure you don’t overbake them; check for doneness around 18 minutes.

What frosting pairs best with these cupcakes?

A creamy buttercream or whipped cream cheese frosting complements them beautifully.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

White Chocolate Peppermint Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Makes approximately 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

White Chocolate Peppermint Cupcakes are a festive delight that perfectly blend creamy white chocolate and refreshing peppermint in every fluffy bite. Topped with velvety frosting and a sprinkle of crushed candy canes, these cupcakes are the ultimate treat for winter celebrations or cozy afternoons at home. Easy to make and visually stunning, they will impress your guests and satisfy your sweet tooth.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup white chocolate chips
• 1 tsp peppermint extract
• ½ cup whole milk
• 2 cups powdered sugar (for frosting)
• Crushed candy canes (for decoration)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a large bowl, cream together softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in peppermint extract.
4. In another bowl, whisk together flour and baking powder. Gradually add this mix to the wet ingredients, alternating with milk, until smooth.
5. Gently fold in white chocolate chips.
6. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting with whipped cream or buttercream frosting topped with crushed candy canes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 292
• Sugar: 26g
• Sodium: 189mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 45mg