Introduction

These White Chocolate Peppermint Cupcakes combine festive flavors with a rich, creamy texture. Perfect for holiday gatherings or any time you want a sweet treat with a refreshing twist.

A close-up of three white cupcakes on a white marbled surface, each topped with a thick swirl of white frosting sprinkled with small red bits and decorated with a small red and white candy cane stuck into the top. One cupcake is cut in half to show three layers: a light brown outer cake layer, a bright pink creamy filling in the center, and a thick white frosting layer on top with soft, smooth texture. A woman’s hand holding the cut cupcake is partially visible on the right side, and a red round ornament lies on the surface near the cupcakes in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 egg whites, at room temperature
1 tsp vanilla extract
1/2-1 tsp peppermint extract (depending on your preference)
1 1/4 cups (140 g) cake flour, spooned and leveled
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup (120 ml) buttermilk, at room temperature
3 oz (85 g) white chocolate bar, chopped (Lindt recommended)
1/4 cup (40 g) peppermint chips (Andes recommended)
3 tbsp (45 ml) heavy whipping cream
3/4 cup (168 g) unsalted butter, softened
1/8 tsp salt
2 oz (56 g) white chocolate, melted and slightly cooled (Lindt recommended)
2 cups (270 g) powdered sugar, sifted
1/4 tsp peppermint extract
2-4 tbsp crushed candy canes for sprinkling on top

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside.
Step 2: In a large bowl, cream the softened butter and granulated sugar with an electric mixer until fluffy, about 1-2 minutes.
Step 3: Add the egg whites, vanilla extract, and peppermint extract. Mix until smooth and pale in color, about 1 minute.
Step 4: In a small bowl, sift together the cake flour, baking powder, baking soda, and salt.
Step 5: Alternate adding the buttermilk and dry ingredients to the butter mixture, mixing until just combined.
Step 6: Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
Step 7: Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: For the ganache, place the chopped white chocolate, peppermint chips, and heavy cream in a microwave-safe bowl.
Step 9: Microwave in 20-second intervals, stirring after each, until melted and smooth. Allow the ganache to thicken at room temperature for up to 20 minutes.
Step 10: For the buttercream, beat the softened butter and salt on high until pale and fluffy, about 5-7 minutes.
Step 11: Mix in the melted, slightly cooled white chocolate until fluffy, 1-2 minutes.
Step 12: Gradually add powdered sugar, one cup at a time, mixing until the frosting is light and fluffy, 1-2 minutes, then add peppermint extract and blend.
Step 13: Transfer the frosting to a piping bag with your choice of decorative tip. Also, prepare the ganache in a piping bag by snipping a small corner.
Step 14: When cupcakes are fully cooled, remove a small portion from the center of each using a cupcake corer or knife.
Step 15: Fill each cupcake cavity with the peppermint ganache.
Step 16: Pipe a generous swirl of white chocolate buttercream onto each cupcake.
Step 17: Sprinkle crushed candy canes over the frosting and serve immediately.

Tips & Variations

For a stronger peppermint flavor, increase peppermint extract carefully, as it can be overpowering.
Use high-quality white chocolate like Lindt for a smoother, richer ganache and frosting.
Substitute crushed candy canes with peppermint candies or colored sugar for different textures.
Room temperature ingredients help create a smooth batter and fluffy frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover frosting and ganache can be stored separately in the fridge for up to one week; re-whip ganache gently if needed.

How to Serve

The image shows three vanilla cupcakes each in a white cupcake liner, sitting on a white marbled surface. Each cupcake has a swirl of white cream frosting on top, decorated with small red sprinkles and a candy cane sticking upright in the center. The background appears soft and blurred with some small golden light spots, and there is a red round ornament lying near the cupcakes. One candy cane is also lying on the surface near the front cupcake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with 1/2 tablespoon lemon juice or vinegar per 1/2 cup milk to mimic buttermilk’s acidity, which helps tenderize the cupcakes.

How do I prevent the frosting from melting?

Keep cupcakes refrigerated until just before serving, especially in warm climates. Avoid overmixing the frosting to maintain structure, and use chilled butter if necessary.