Welcome back to our festive kitchen! Today, we’re thrilled to share another delightful creation from our beloved cupcake contributor, Lauren, the culinary mastermind behind Crave. Indulge. Satisfy. Get ready to immerse yourself in the joyful spirit of holiday baking with a recipe that promises to be a showstopper at any gathering: these exquisite Peppermint Cupcakes with luxurious White Chocolate Buttercream.
The air is crisp, carolers are singing, and kitchens everywhere are buzzing with the sweet aroma of holiday treats. It’s official: I’ve fully embraced the holiday baking season! My recent trip to World Market proved to be a treasure trove of inspiration, with charming mint green and red baking tins, festive parchment paper, and an array of striped and polka dot cupcake wrappers that immediately sparked my imagination. My mind has been racing with ideas for sweet indulgences to create throughout December. Armed with a bounty of flavored baking chips, premium chocolates, a dazzling assortment of sprinkles, confectioner’s sugar, and, of course, plenty of candy canes, my pantry is now perfectly stocked and ready to tackle the busiest and most rewarding baking season of the year. To kick off this festive marathon, I chose the invigorating essence of peppermint as my guiding theme, leading to the creation of these absolutely irresistible Peppermint and White Chocolate Cupcakes. They are not just a dessert; they are a celebration in every bite, guaranteed to be a cherished highlight at your upcoming holiday festivities.
For those who have been following my baking adventures for a while, you might recall my Hot Chocolate Cupcakes with Peppermint Buttercream from last year. My deep affection for peppermint truly blossoms this time of year. Given my love for this classic holiday flavor, I decided to revisit the theme, but with an exciting new twist. This year, I wanted to craft a completely distinct version of a peppermint cupcake, focusing on complementary flavors and textures that evoke pure holiday cheer while offering a fresh take on a beloved classic. The goal was to create something familiar yet wonderfully new, capturing the essence of the season in every bite.
This year’s masterpiece begins with a wonderfully tender basic white cake recipe, elevated by the joyful addition of Andes Peppermint Crunch Baking Chips. These chips are not just flavor powerhouses; they also impart charming little flecks of red throughout the cake, making each cupcake visually festive even before any icing is applied. The subtle crunch and refreshing peppermint burst from these chips are simply delightful. To perfectly complement the invigorating peppermint notes in the cake, I crafted a rich, velvety white chocolate buttercream. The marriage of creamy white chocolate and crisp peppermint is a classic for a reason – it’s a match made in heaven! If you’re a fan of peppermint bark, you’ll undoubtedly understand and appreciate this exquisite flavor pairing. It’s a symphony of sweet, cool, and rich that truly defines holiday indulgence.
To give these festive cupcakes their final, irresistible touch, I employed a simple yet effective garnish: freshly crushed candy canes. Using a rolling pin, I gently crushed candy canes into delightful red and white fragments, which I then generously sprinkled over the snowy peaks of the white chocolate buttercream. This adds not only an extra layer of peppermint flavor but also a beautiful texture and a vibrant visual appeal that screams “holiday!” These delectable treats are absolutely perfect for sharing with your family and friends, bringing a touch of homemade warmth to any holiday gathering. And let’s be honest, why stick to ordinary cookies for Santa this year? I have a strong hunch that he would be utterly thrilled to find a plate of these charming peppermint cupcakes alongside his milk. It’s a whimsical and delicious upgrade that’s sure to earn you a spot on the “nice” list!
Peppermint Cupcakes with White Chocolate Buttercream: Your Ultimate Holiday Recipe
This recipe, generously shared by Lauren Kapeluck, yields approximately 28 delightful cupcakes, making it ideal for holiday parties, school events, or simply ensuring you have enough to share (or keep for yourself!).
For the Cake:
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large egg whites
- 1/2 teaspoon pure peppermint extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup Andes Peppermint Crunch Baking Chips
- Prepare Your Oven and Muffin Pans: Begin by preheating your oven to a steady 350 degrees Fahrenheit (175 degrees Celsius). Line your muffin pans with festive cupcake liners, preparing them for their delicious cargo.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until the mixture becomes wonderfully light, fluffy, and creamy. This process incorporates air, contributing to a tender crumb.
- Incorporate Egg Whites: Add the egg whites one at a time, beating thoroughly after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Add Peppermint Extract: Stir in the peppermint extract, mixing until its refreshing aroma is evenly distributed throughout the butter mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures these leavening agents and seasonings are evenly distributed before being added to the wet ingredients.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to tough cupcakes. Scrape down the bowl as necessary to ensure a uniform batter.
- Fold in Sour Cream and Peppermint Chips: Gently stir in the sour cream and the Andes Peppermint Crunch Baking Chips until they are just distributed throughout the batter. The sour cream adds moisture and a subtle tang, enhancing the cake’s texture.
- Fill Cupcake Liners: Fill each prepared cupcake liner approximately two-thirds full with the batter. This allows room for the cupcakes to rise beautifully without overflowing.
- Bake to Perfection: Bake for 20-22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Baking times may vary slightly depending on your oven.
- Cooling Process: Let the cupcakes cool in their pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. Ensuring they are fully cooled is crucial before frosting to prevent the buttercream from melting.
For the Silky White Chocolate Buttercream:
- 2 sticks (1 cup) unsalted butter, softened
- 6 (1 ounce each) squares good quality white chocolate
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 6-7 cups confectioner’s sugar (powdered sugar), sifted
- Melt White Chocolate and Cream: In a microwave-safe bowl, combine the white chocolate squares and heavy cream. Microwave on high for 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and the mixture is smooth (this typically takes about 1 1/2 minutes). Set aside to cool completely to room temperature. This step is vital; warm chocolate will melt your butter.
- Combine Butter and Chocolate Mixture: In the bowl of a stand mixer, combine the softened butter and the cooled white chocolate mixture. Beat on medium speed until the mixture becomes creamy and well combined.
- Add Vanilla Extract: Stir in the vanilla extract, mixing until it is fully incorporated into the buttercream base.
- Gradually Add Confectioner’s Sugar: Gradually add the confectioner’s sugar, one cup at a time, beating on low speed until combined, then increasing to medium until light and fluffy. Scrape down the sides of the bowl as necessary to ensure a smooth, lump-free buttercream. Adjust consistency with a little more heavy cream if too thick, or more confectioner’s sugar if too thin.
- Pipe and Garnish: Transfer the prepared buttercream to a piping bag fitted with a large round tip (or your favorite decorative tip). Pipe a generous dollop of buttercream on top of each cooled cupcake.
- Final Touch: For that extra festive flair, garnish each cupcake with a sprinkle of crushed candy canes.
A Quick Note on Garnish: If you choose to adorn your cupcakes with crushed candy canes, it is best to enjoy these delightful treats within a few hours of decorating. Over time, the candy cane pieces can begin to melt into the icing, especially in humid conditions, which may affect their texture and appearance. However, this doesn’t diminish their incredible flavor!
These Peppermint Cupcakes with White Chocolate Buttercream are more than just a dessert; they are a festive experience waiting to happen. The delightful combination of cool peppermint and rich white chocolate creates a flavor profile that is quintessentially holiday, while the vibrant colors and appealing textures make them a visual treat. They are surprisingly easy to make, yet impressive enough to wow your guests at any holiday gathering. Whether you’re baking for a party, a potluck, or just a cozy evening in, these cupcakes are sure to spread cheer and deliciousness. We encourage you to gather your ingredients, put on your favorite holiday tunes, and indulge in the joy of creating these wonderful treats.
Wishing you all a truly wonderful, sweet, and joyous holiday season filled with delicious moments and cherished memories! Enjoy every bite!