Name: White Chocolate Peppermint Cupcakes You Can't Resist!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 cup white chocolate chips; 1 teaspoon peppermint extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup heavy cream (for frosting); 2 cups powdered sugar (for frosting); 1/2 teaspoon vanilla extract (for frosting); Crushed peppermint candies (for garnish)

Introduction to White Chocolate Peppermint Cupcakes

As the holiday season approaches, I find myself craving the delightful flavors of winter. That’s where these White Chocolate Peppermint Cupcakes come in! They’re not just cupcakes; they’re little bites of joy that can brighten even the busiest of days. Whether you’re looking to impress guests or simply treat your family, these cupcakes are a quick solution that brings festive cheer. With their moist texture and creamy frosting, they’re sure to become a favorite in your home. Trust me, once you try them, you’ll be hooked!

Why You’ll Love This White Chocolate Peppermint Cupcakes

These White Chocolate Peppermint Cupcakes are a dream come true for busy moms and professionals alike. They’re incredibly easy to whip up, taking just 40 minutes from start to finish. The combination of rich white chocolate and refreshing peppermint creates a flavor explosion that’s simply irresistible. Plus, they’re perfect for holiday gatherings or cozy family nights. You’ll love how they bring smiles to faces without requiring hours in the kitchen!

Ingredients for White Chocolate Peppermint Cupcakes

Gathering the right ingredients is the first step to creating these delightful White Chocolate Peppermint Cupcakes. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cupcakes, providing structure and texture.
Granulated sugar: Sweetness is key! It helps create that moist, tender crumb.
Unsalted butter: Softened butter adds richness and flavor. Make sure it’s at room temperature for easy mixing.
Large eggs: Eggs bind the ingredients together and contribute to the cupcakes’ fluffiness.
Milk: This adds moisture and helps create a soft texture. You can use whole or low-fat milk.
White chocolate chips: These little gems melt beautifully, adding a creamy sweetness that pairs perfectly with peppermint.
Peppermint extract: This is where the magic happens! It infuses the cupcakes with that refreshing holiday flavor.
Baking powder: A leavening agent that helps the cupcakes rise and become light and airy.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Heavy cream (for frosting): This is essential for a rich, creamy frosting that’s hard to resist.
Powdered sugar (for frosting): It sweetens the frosting and gives it that perfect, spreadable consistency.
Vanilla extract (for frosting): A splash of vanilla adds depth to the frosting’s flavor.
Crushed peppermint candies: These are optional but make for a festive garnish that adds a delightful crunch.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make White Chocolate Peppermint Cupcakes

Now that you have your ingredients ready, let’s dive into the fun part: making these delightful White Chocolate Peppermint Cupcakes. Follow these simple steps, and you’ll have a batch of festive treats in no time!

Step 1: Preheat the Oven and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures your cupcakes bake evenly. While the oven warms up, line your cupcake pan with liners. This not only makes for easy removal but also adds a pop of color to your presentation!

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process is essential for creating a tender texture in your cupcakes. It incorporates air into the batter, which helps them rise beautifully!

Step 3: Add the Eggs and Wet Ingredients

Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. Then, stir in the milk and peppermint extract. The peppermint extract is what gives these cupcakes their signature flavor, so don’t skimp on it!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking the dry ingredients separately helps to evenly distribute the baking powder and salt, ensuring your cupcakes rise perfectly without any lumps.

Step 5: Mix Wet and Dry Ingredients

Now, gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix, as this can lead to dense cupcakes. A few lumps are perfectly fine; they’ll bake out in the oven!

Step 6: Fold in White Chocolate Chips

Gently fold in the white chocolate chips using a spatula. This technique ensures that the chips are evenly distributed throughout the batter without breaking them apart. You want those sweet morsels in every bite!

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.

Step 8: Cool and Prepare the Frosting

Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling process is important; it prevents the cupcakes from becoming soggy. While they cool, whip up your frosting by beating the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost them! Use a piping bag or a simple spatula to spread the creamy frosting on top. For a festive touch, sprinkle crushed peppermint candies over the frosting. This not only looks beautiful but adds a delightful crunch!

Tips for Success

Always use room temperature ingredients for better mixing.
Don’t overmix the batter; it can lead to tough cupcakes.
Check your oven temperature with an oven thermometer for accuracy.
Let the cupcakes cool completely before frosting to prevent melting.
Feel free to adjust the peppermint extract to suit your taste.

Equipment Needed

Mixing bowls: A set of various sizes is handy; you can use any large bowl.
Electric mixer: A hand mixer works great, but a stand mixer is even better.
Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
Cupcake pan: A standard 12-cup pan is perfect; silicone pans are a fun alternative.
Piping bag or spatula: For frosting; a zip-top bag with a corner cut works too!

Variations

Chocolate Peppermint Cupcakes: Substitute half of the all-purpose flour with cocoa powder for a rich chocolate flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.
Dairy-Free Version: Replace the butter with coconut oil and use almond or oat milk instead of regular milk.
Mint Chocolate Chip: Add mini chocolate chips along with the white chocolate chips for a delightful twist.
Vegan Cupcakes: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of eggs and coconut cream for frosting.

Serving Suggestions

Pair these White Chocolate Peppermint Cupcakes with a warm cup of hot cocoa for a cozy treat.
Serve alongside a festive fruit platter for a refreshing contrast.
For a holiday gathering, display them on a tiered cake stand for an eye-catching centerpiece.
Consider adding a scoop of vanilla ice cream on the side for an indulgent dessert.

FAQs about White Chocolate Peppermint Cupcakes

Can I make these White Chocolate Peppermint Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them on the day you plan to serve for the best texture and flavor.

What can I use instead of white chocolate chips?

If you’re not a fan of white chocolate, you can substitute with semi-sweet chocolate chips or even dark chocolate chips. Just keep in mind that it will change the flavor profile a bit!

How do I store leftover cupcakes?

Store any leftover White Chocolate Peppermint Cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them without frosting.

Can I use a different frosting for these cupcakes?

Of course! While the whipped cream frosting is light and fluffy, you can use cream cheese frosting or even a chocolate ganache for a richer flavor. The options are endless!

What’s the best way to garnish these cupcakes?

Crushed peppermint candies are a classic choice, but you can also use chocolate shavings, sprinkles, or even a drizzle of chocolate sauce for a festive touch. Get creative!

Final Thoughts

Making these White Chocolate Peppermint Cupcakes is more than just baking; it’s about creating sweet memories with loved ones. The joy of watching them rise in the oven, the aroma filling your kitchen, and the smiles they bring when served are truly priceless. Whether it’s a holiday gathering or a cozy family night, these cupcakes add a touch of magic to any occasion. So, roll up your sleeves, embrace the festive spirit, and let these delightful treats become a cherished part of your holiday traditions. Happy baking, and enjoy every delicious bite!

White Chocolate Peppermint Cupcakes You Can’t Resist!

Author: Maria
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously moist cupcakes infused with white chocolate and peppermint, topped with a creamy frosting and festive sprinkles.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 cup white chocolate chips
1 teaspoon peppermint extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup heavy cream (for frosting)
2 cups powdered sugar (for frosting)
1/2 teaspoon vanilla extract (for frosting)
Crushed peppermint candies (for garnish)

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk and peppermint extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips.
Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract until well combined.
Frost the cooled cupcakes and sprinkle with crushed peppermint candies.