Posted in Everyday, Recipes

White Chocolate Peppermint Cupcakes

The holidays aren’t over until I say they’re over! These cupcakes were an addition to my boyfriend’s Christmas gift and they were a huge hit. These cupcakes are delicious, with a near close favourite icing that I’ve ever made before. Here they are, white chocolate peppermint cupcakes – yummmm!

Here’s what you need:

Cupcakes – Makes 8

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 oz white chocolate, melted
  • 1 cup all-purpose flour
  • 1/4 cup sour cream

Icing –

  • 2 oz white chocolate, melted
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 tsp peppermint extract
  • 2 cups icing sugar
  • 2 medium peppermint candy canes (to be crushed and sprinkled on top)*

*If it’s out of season for candy canes, you can use regular peppermint mints

Here’s what you do:

  • Preheat oven to 350°F. Line your cupcake tray with 8 cupcake liners
  • Microwave 2 ounces of white chocolate to melt, in 30 second intervals (I used white chocolate chips, and it took a minute total); set melted chocolate aside for later, stirring occasionally to cool
  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy
  • Add egg whites and vanilla; mix to combine
  • Mix in cooled melted chocolate, followed by salt and baking powder
  • Add flour 1/2 a cup at a time, mixing fully after each addition
  • Finally, add the sour cream to the batter, mixing until just combined and no streaks remain
  • Divide batter into equal portions in the cupcake liners
  • Bake for 20 minutes, or until a toothpick inserted comes out clean
  • Cool in pan, then transfer to a wire rack to cool completely
  • While cupcakes are cooling, get started on the icing
  • Microwave the remaining 2 ounces of white chocolate until melted
  • Add butter and cream cheese to a large bowl or stand mixer, and beat until light and fluffy
  • Mix in the cooled melted chocolate, followed by the peppermint extract
  • Add 1/2 a cup of icing sugar at a time, mixing fully after each addition
  • Icing can be piped onto the cooled cupcakes, or spread on depending on how you want your cupcakes to look
  • Crush up the candy canes and sift onto the iced cupcakes

Cupcakes can be stored in an airtight container for up to several days.

These cupcakes are so, so yummy, with a refreshing minty taste and delightfully festive look.

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2 thoughts on “White Chocolate Peppermint Cupcakes

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