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White Chocolate Peppermint Cupcakes

Irresistibly Fluffy White Chocolate Peppermint Cupcakes

These White Chocolate Peppermint Cupcakes are festive and easy to prepare, featuring a silky ganache and crushed candy cane topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Unsalted Butter Provides richness and moisture; ensure it's softened for easy creaming.
  • 1.5 cups Granulated Sugar Sweetens and aids in texture; try coconut sugar for a unique taste.
  • 4 count Egg Whites Contribute to lift and structure; room temperature is best for incorporation.
  • 1 teaspoon Vanilla Extract Adds depth; almond extract is a delightful alternative.
  • 1 teaspoon Peppermint Extract Imparts that refreshing mint flavor; adjust to taste if you prefer a milder version.
  • 2 cups Cake Flour Ensures a soft texture; all-purpose flour can be used, but expect a denser cupcake.
  • 1 teaspoon Baking Powder Leavening agent for rise; check freshness for optimal results.
  • 0.5 teaspoon Baking Soda Leavening agent for rise; check freshness for optimal results.
  • 0.25 teaspoon Salt Enhances flavor; never skip it as it balances the sweetness.
  • 1 cup Buttermilk Adds moisture and tang; can substitute with milk + vinegar (1/2 cup milk + 1/2 tbsp vinegar).
For the Ganache Filling
  • 8 ounces White Chocolate Bar The star element for ganache; opt for quality chocolate to ensure smooth melting.
  • 0.5 cup Peppermint Chips Sweet and minty for filling; crushed candy canes work great too!
  • 0.5 cup Heavy Whipping Cream Creates a lush ganache; for a dairy-free option, try full-fat coconut milk.
For the Buttercream
  • 1 cup Powdered Sugar Provides sweetness and texture; sift for a smooth consistency.
  • 1 pinch Salt A small pinch enhances the flavor of the buttercream.
For Topping
  • 1 cup Crushed Candy Canes Adds a festive crunch; sprinkle on just before serving for best texture.

Equipment

  • Cupcake pan
  • Mixing Bowls
  • electric mixer
  • Sifter
  • Microwave

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with festive liners.
  2. In a large mixing bowl, beat together softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 1-2 minutes until light and fluffy.
  3. Add egg whites, vanilla extract, and peppermint extract to the creamed butter and sugar. Mix on low speed until smooth.
  4. In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
  5. Gradually alternate adding the dry mixture and buttermilk to the wet mixture, mixing gently until just combined.
  6. Fill each cupcake liner about ¾ full and bake for 17-19 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the ganache by melting white chocolate, peppermint chips, and heavy whipping cream in a heatproof bowl until smooth.
  9. Beat softened butter and a pinch of salt until creamy, gradually adding powdered sugar and incorporating the cooled melted ganache.
  10. Remove the center of each cupcake and spoon or pipe ganache into each hole. Pipe buttercream on top and decorate as desired.
  11. Sprinkle crushed candy canes on top just before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure accurate ingredient measurements and use room temperature ingredients for best results. Cool cupcakes completely before filling to prevent melting.

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