Irresistible White Chocolate Peppermint Cupcakes: Your Ultimate Holiday Baking Guide
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Embrace the festive spirit with these delightful White Chocolate Peppermint Cupcakes, a truly irresistible treat perfect for the Holiday season. Imagine a perfectly soft and tender vanilla cupcake infused with a hint of invigorating peppermint, generously crowned with a luxurious white chocolate peppermint frosting. Every bite delivers a symphony of sweet vanilla, cool peppermint, and creamy white chocolate – it’s like transforming your favorite candy canes into a decadent, melt-in-your-mouth dessert. These cupcakes aren’t just a dessert; they’re a celebration, bringing joy and a touch of seasonal magic to any gathering.
These fun and festive White Chocolate Peppermint Cupcakes are an absolute must-serve for friends and family throughout the Christmas season. Each cupcake boasts a wonderfully moist vanilla base, subtly flavored with peppermint, creating a refreshing contrast. The real showstopper is the rich and creamy white chocolate peppermint frosting, which adds a layer of indulgence. To elevate their holiday appeal, they are beautifully decorated with a sprinkle of crushed candy canes and adorned with charming mini candy canes, making them as visually appealing as they are delicious. They are guaranteed to be a hit at any holiday party or family dinner.
Looking for more delightful cupcake creations? Be sure to explore our recipes for Red Velvet Cupcakes, Hot Chocolate Cupcakes, and Moist Gingerbread Cupcakes for more baking inspiration.
WHY YOU’LL LOVE THESE FESTIVE CUPCAKES
- Vanilla Peppermint Cupcakes: Our vanilla peppermint cupcakes stand out for their exceptional texture and flavor. They are meticulously crafted to be incredibly soft, tender, and moist, providing the perfect canvas for the vibrant peppermint essence. The subtle vanilla notes perfectly complement the cool peppermint, creating a balanced and refreshing taste that truly embodies the holiday spirit.
- White Chocolate Peppermint Frosting: The frosting is often the star, and this one is no exception! This white chocolate peppermint buttercream is not only unbelievably delicious but also incredibly easy to pipe, allowing for beautiful, professional-looking decorations. The smooth, creamy texture combined with the rich white chocolate and a balanced peppermint kick delivers a festive flavor that perfectly ties the whole cupcake together.
- Perfect for the Festive Season: These cupcakes are more than just a dessert; they are a festive statement. Their vibrant flavors, appealing colors, and charming candy cane decorations make them an ideal treat for any special occasion during the Holiday season, from Christmas dinners to office parties or cozy family gatherings. They are guaranteed to bring smiles and holiday cheer to everyone who tries them.
ESSENTIAL INGREDIENT NOTES FOR PERFECT CUPCAKES
Understanding the role of each ingredient is key to achieving the perfect White Chocolate Peppermint Cupcakes. Below are some of the crucial components for this recipe. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this post.
- All-Purpose Flour: The foundation of our cupcakes, all-purpose flour contributes to their light and airy texture. For the best results, I recommend using a brand of all-purpose flour that has a protein content between 10-11%. This range typically provides enough structure without making the cupcakes dense.
- Granulated Sugar: Sugar does more than just sweeten; it also plays a vital role in moisture retention, contributing to the incredibly moist crumb of these cupcakes. It also helps with browning and tenderizing the cake.
- Baking Powder and Baking Soda: These leavening agents are critical for giving the cupcakes their signature light and fluffy texture. They react to create carbon dioxide gas, which causes the batter to rise beautifully in the oven. Ensure your leavening agents are fresh for optimal results.
- Salt: A small but mighty ingredient, salt enhances all the other flavors in the cupcakes, balancing the sweetness and bringing out the depth of the vanilla and peppermint.
- Eggs: Always use large eggs and ensure they are at room temperature before baking. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform batter and a more tender, well-risen cupcake. Take them out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s ambient temperature.
- Oil: For the cupcake batter, a flavor-neutral oil such as canola oil is preferred. Oil helps create a moister and more tender crumb compared to butter alone, as it remains liquid at room temperature.
- Sour Cream: This secret ingredient is a game-changer! Sour cream adds an incredible amount of moisture and richness to the cupcakes, while also contributing to a wonderfully sturdy and tender cake structure. Its acidity also helps activate the baking soda for a better rise. If you don’t have sour cream, full-fat plain Greek yogurt can be a good substitute.
- Butter: High-quality unsalted butter is used in both the cupcake batter (alongside oil for balanced texture) and as the base for the luscious buttercream frosting. For the best results, ensure your butter is at room temperature for both components, allowing it to cream smoothly and incorporate air effectively.
- Peppermint Extract: This is the star flavor of these festive treats. Peppermint extract is added to both the cupcake batter and the frosting to deliver that signature cool and refreshing minty taste. Start with the recommended amount and adjust to your personal preference for intensity.
- Red Gel Food Coloring: (Optional, but highly recommended for a festive swirl!) To achieve the perfect vibrant red swirl in your cupcakes, use a high-quality red gel food coloring. Gel colors are more concentrated than liquid colors, so a little goes a long way and won’t thin your batter. My personal favorite brand for intense, true colors is Sugarflair Colours.
- White Chocolate: For the decadent frosting, use good quality chopped white chocolate or white chocolate chips. The quality of your white chocolate will significantly impact the flavor and texture of your ganache-based buttercream.
STEP-BY-STEP INSTRUCTIONS – BAKING THE CUPCAKES
Creating these delicious White Chocolate Peppermint Cupcakes is a straightforward process when you follow these instructions. You will need either a stand mixer equipped with a paddle attachment or a reliable hand mixer for this recipe. Precision in baking often leads to the best results, so take your time with each step.
The comprehensive recipe with all measurements is provided in the recipe card below.
Before you begin mixing, ensure your oven is preheated to 160ºC (320ºF) for a conventional oven. Prepare a 12-cup cupcake pan by lining each cavity with cupcake paper liners. This preparation step is crucial for even baking and easy removal.
STEP 1: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring a smooth batter. Set this mixture aside. In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), combine the softened butter and granulated sugar. Beat them together on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cupcakes’ tender texture.
STEP 2: With the mixer on low speed, add the eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix at this stage. Once the eggs are incorporated, add half of the sifted dry ingredients to the wet mixture. Continue mixing on low speed until the flour is just combined, being careful not to develop too much gluten.
STEP 3: Next, pour in the sour cream, vegetable oil, vanilla extract, and peppermint extract. Mix on low speed until these wet ingredients are just incorporated into the batter. Finally, add the remaining half of the dry ingredients and mix again on low speed until just combined. After the last addition of dry ingredients, use a rubber spatula to gently fold the batter a few times, ensuring no pockets of unmixed ingredients remain at the bottom of the bowl. This gentle folding ensures everything is fully incorporated without overworking the batter.
STEP 4: For a fun holiday swirl, transfer about one-third of the prepared batter into a separate bowl. Add the red gel food coloring to this portion. Using a rubber spatula, gently fold the color into the batter until it’s uniformly red. Be careful not to overmix. Now, alternate by adding a spoonful of the white vanilla-peppermint batter and a spoonful of the red batter into each of the 12 cupcake liners. Once filled, take a toothpick and gently swirl the two batters together a few times to create a marbled effect. Bake the cupcakes in the preheated oven for 20-23 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. After baking, allow the cupcakes to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
STEP-BY-STEP INSTRUCTIONS – PREPARING THE FROSTING
Once your cupcakes are baked and cooling, it’s time to prepare the luxurious White Chocolate Peppermint Frosting that will perfectly complement them. This buttercream is smooth, flavorful, and a joy to work with.
STEP 1: Begin by melting the white chocolate and heavy cream together. You can do this gently over a bain-marie (a double boiler) or carefully in the microwave using a microwave-safe bowl. If using the microwave, heat in short bursts (15-30 seconds), stirring well after each interval, until smooth and fully melted. Once melted, it’s crucial to let the white chocolate ganache cool down completely to room temperature. You can place it in the fridge to speed up this process, but ensure it’s not too warm when you add it to the butter, otherwise it will melt the butter and ruin the frosting consistency.
STEP 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium-high speed for about 5 minutes until it’s light, fluffy, and pale. Scrape down the sides of the bowl, then continue mixing for another 2 minutes. This aeration step is vital for a light and airy buttercream. Once the butter is properly creamed, add the cooled white chocolate ganache and mix it in until fully incorporated, scraping down the bowl as needed, for about 1 minute.
STEP 3: Reduce the mixer speed to low. Gradually add the vanilla extract, peppermint extract, and the sifted powdered sugar in two portions. Mix the powdered sugar in slowly until each addition is fully incorporated. Sifting the powdered sugar beforehand prevents lumps in your frosting. Once all ingredients are in, scrape down the sides of the bowl one last time and mix on low speed for 1-2 minutes to ensure a perfectly smooth and uniform frosting.
STEP 4: Transfer the prepared buttercream to a piping bag fitted with your favorite star piping tip (for example, a Wilton 8B works wonderfully for classic swirls). Pipe generous swirls of the buttercream onto each completely cooled cupcake. For the final festive touch, decorate the frosted cupcakes with a sprinkle of crushed candy canes and a charming mini candy cane on top. These beautiful and delicious cupcakes are now ready to be enjoyed!
EXPERT BAKING TIPS FOR CUPCAKE PERFECTION
Achieving bakery-quality cupcakes at home is easier than you think with a few expert tips. These insights will help you avoid common pitfalls and ensure your White Chocolate Peppermint Cupcakes turn out perfectly every time.
- Use a Kitchen Scale for Precision: Baking is a science, and accuracy in measuring ingredients is paramount. My recipes are often developed using grams as the default unit, which is the most precise way to measure dry ingredients like flour and sugar. I highly recommend investing in and using a digital kitchen scale. Measuring by volume (cups) can lead to inconsistencies, as flour can be packed differently each time. A scale guarantees consistent results and greatly improves your baking success.
- Avoid Overmixing Your Batter: Once the dry ingredients are added to the wet, it’s crucial to mix just until they are combined. Overmixing develops the gluten in the flour too much, which can lead to tough, dense cupcakes instead of light and tender ones. After all ingredients appear mixed, I always use a rubber spatula to give the batter one final, gentle fold. This ensures that any pockets of unmixed ingredients at the bottom or sides of the bowl are fully incorporated without overworking the batter.
- The Importance of Baking Pan Material (Light vs. Dark): The type of baking pan you use significantly impacts the final product. For the best result with cupcakes, use an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows for a more gentle and even bake, resulting in a softer, more uniformly cooked cupcake. If you use a dark-colored baking pan, it will absorb more heat, causing the edges and bottom of the cupcakes to bake faster and develop a darker, potentially drier crust. Always grease your pan (even if using liners) and line with baking paper on the bottom for cakes if not using liners, for easy release.
- Room Temperature Ingredients are Key: This tip applies to eggs, butter, and sour cream. Room temperature ingredients emulsify much more easily and evenly. This creates a smooth batter that traps air efficiently during creaming, leading to a lighter, fluffier texture in your baked goods. Cold ingredients can result in a lumpy batter and a denser crumb. Plan ahead and take these ingredients out of the fridge at least 1-2 hours before you start baking.
- Don’t Overfill Cupcake Liners: To prevent cupcakes from spilling over or sinking in the middle, fill each cupcake liner only about two-thirds full. This leaves enough room for the batter to rise without overflowing, ensuring beautifully domed tops.
- Cool Completely Before Frosting: It’s tempting to frost warm cupcakes, but resist the urge! Warm cupcakes will melt your delicate buttercream frosting, turning your beautiful decorations into a messy puddle. Always ensure your cupcakes are completely cool to the touch before applying any frosting.
FREQUENTLY ASKED QUESTIONS ABOUT BAKING CUPCAKES
Here are some common questions and helpful answers to guide you through making these delicious White Chocolate Peppermint Cupcakes.
The best way to tell if your cupcakes are done is by using a cake tester or a simple toothpick. Once the baking time suggested in the recipe has passed, gently insert the cake tester into the very center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, then your cupcakes are ready! If it’s still wet, bake for another 2-3 minutes and test again.
Absolutely! You can easily prepare these cupcakes a day ahead. Store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days. The frosting can also be made in advance and stored in an airtight container in the fridge for up to 1 week. When you’re ready to frost, take the frosting out of the fridge and let it come to room temperature (this might take an hour or two). Give it a good stir or re-whip it slightly to remove any air bubbles and restore its creamy texture before piping it onto your cooled cupcakes. Then they’re ready to be enjoyed!
Yes, if you don’t have sour cream on hand, you can replace it with full-fat plain Greek yogurt at a 1:1 ratio. Greek yogurt will provide a similar moisture and richness to the cupcakes, helping to keep them tender and flavorful.
If your frosting is too thick, add a very small amount (half a teaspoon at a time) of heavy cream or milk until it reaches the desired consistency. If it’s too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until it thickens up. Make sure to mix well after each addition.
No, it is generally not recommended to use essential oils for baking unless specifically formulated for culinary use. Peppermint essential oil is much more concentrated than extract and can be overpowering or even unsafe if not used correctly. Stick to peppermint extract for baking.
HOW TO STORE WHITE CHOCOLATE PEPPERMINT CUPCAKES
To maintain the freshness and deliciousness of your frosted White Chocolate Peppermint Cupcakes, it’s best to store them in an airtight container in the fridge. The frosting, especially with butter and cream, benefits from refrigeration. Before serving, allow the cupcakes to come to room temperature for about 15-30 minutes, as this will ensure the best texture and flavor. They are best enjoyed within 1-2 days of baking. For longer storage, you can freeze unfrosted cupcakes in an airtight container for up to 2 months; thaw and frost before serving.
More Delicious Holiday Recipes To Try
If you enjoyed these White Chocolate Peppermint Cupcakes and are looking for more festive treats to bake this holiday season, we have plenty of other delightful recipes that are perfect for sharing with loved ones:
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
We hope you adore this recipe as much as we do! If you loved baking and tasting these White Chocolate Peppermint Cupcakes, please make sure to leave a STAR REVIEW below. Your feedback helps other bakers discover and enjoy our recipes. Don’t forget to share your festive creations with us on Instagram by tagging @juliemarieeats. For even more baking inspiration and delicious ideas, be sure to follow us on Pinterest!
White Chocolate Peppermint Cupcakes
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Equipment
- 12-cup cupcake pan
- Stand Mixer
- Hand Mixer
Ingredients
VANILLA PEPPERMINT CUPCAKES
- 190 g all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 70 g butter room temperature
- 200 g granulated sugar
- 3 large eggs room temperature
- 150 g sour cream 14-18% room temperature
- 2 tablespoon vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ teaspoon red gel food coloring or vegan food coloring optional
WHITE CHOCOLATE PEPPERMINT FROSTING
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter
- 350 g powdered sugar
- 2 ½ teaspoon vanilla extract
- ¼-1/2 teaspoon peppermint extract depending on how strong you prefer the flavor
- Candy canes for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
VANILLA PEPPERMINT CUPCAKES
- Before starting, preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake pan lined with cupcake paper liners.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.190 g all-purpose flour, 1 tablespoon cornstarch, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a mixing bowl, using the paddle attachment add the butter and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 200 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
- Then add the sour cream, vegetable oil, vanilla extract and peppermint extract and mix until just combined.150 g sour cream 14-18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract
- Finally add the other half of the flour mixture and mix until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Add ⅓ of the batter into a separate bowl and add the red gel food coloring. Gently fold it together with a rubber spatula until combined.½ teaspoon red gel food coloring or vegan food coloring
- Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
WHITE CHOCOLATE PEPPERMINT FROSTING
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave in a microwave safe bowl. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).100 g white chocolate, 20 g heavy cream
- Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.200 g butter, 350 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 5 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter, for about 1 minute.
- On low speed, add the vanilla extract, peppermint extract and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 1-2 minutes on low speed.2 ½ teaspoon vanilla extract, ¼-1/2 teaspoon peppermint extract
- Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 8B.
- Pipe the buttercream on the cupcakes and decorate with a sprinkle of crushed candy canes and mini candy canes.Candy canes for decoration