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White Chocolate Cupcakes with Peppermint Buttercream | Rich white chocolate cupcakes with a delicate swirl of ultra creamy buttercream frosting laced with peppermint... perfect for any occasion!
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5 from 1 vote

White Chocolate Cupcakes with Peppermint Buttercream

Rich white chocolate cupcakes with a delicate swirl of ultra creamy buttercream frosting laced with peppermint... perfect for any occasion!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 cupcakes
Author: The Chunky Chef

Ingredients

  • 3/4 cup white chocolate chips
  • 1/2 tsp vegetable oil
  • 1 cup all purpose flour
  • 1/2 cup cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 2/3 cup granulated sugar two thirds
  • 6 Tbsp butter room temperature
  • 2 in large eggs room temperature (or place eggs a dish of warm water for 5 minutes before using)
  • PEPPERMINT BUTTERCREAM:
  • 1/2 cup butter softened
  • 2 - 2 1/2 cups powdered sugar depending on your tastes
  • 2 Tbsp heavy cream
  • 3/4 tsp peppermint extract
  • Red food coloring optional
  • Crushed candy canes

Instructions

  • Preheat oven to 350 degrees F. Place liners in a standard size muffin pan and set aside.
  • Place white chocolate chips in a microwave safe bowl and drizzle with vegetable oil. Microwave, 15 seconds at a time, stirring after each microwaved time, until chocolate is 90% melted. Stir to melt the rest of the chocolate, until smooth, and set aside to cool.
  • Add butter and sugar to the bottom of a stand mixer and beat on MED HIGH speed until fluffy and light in color, about 2-3 minutes.
  • Add in eggs, one at a time, scraping down the sides of the bowl as needed.
  • Beat in the cooled white chocolate and vanilla extract.
  • To a medium mixing bowl, add both flours, baking powder and salt. Whisk to combine.
  • Add in flour, one third of the mixture at a time, and alternating with the buttermilk, on LOW speed until just combined. Scraping the sides of the bowl as needed.
  • Using a large cookie scoop or one third measuring cup, scoop the batter into the paper liners, filling them about 2/3 (two thirds) of the way full.
  • Bake approximately 25-30 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool in muffin tin for 2 minutes, then remove to a cooling rack to cool completely.
  • FOR THE FROSTING:
  • Add butter to the bowl of a stand mixer and beat on MED HIGH for about 4-5 minutes, until very light and fluffy.
  • Add in powdered sugar and beat on LOW until combined.
  • Mixture will look very dry.
  • Add heavy cream and peppermint extract and beat on LOW until smooth and silky.
  • Add food coloring, if using.
  • Turn mixer speed up to MED or MED HIGH and beat for several minutes, until light and airy.
  • Spoon into pastry bag fitted with a decorating tip (I used an open star tip) and pipe onto cooled cupcakes.
  • Sprinkle with crushed candy canes or sprinkles.

Notes

** Recipe adapted from Leite's Culinaria