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Delightful White Chocolate Peppermint Cupcakes

White Chocolate Peppermint Cupcakes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup whole milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 1 teaspoon peppermint extract
  • 2 cups powdered sugar
  • ½ cup unsalted butter softened (for frosting)
  • 2 tablespoons heavy cream
  • Crushed peppermint candies for topping

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour.
  6. Fold in the melted white chocolate and peppermint extract gently until just combined.
  7. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting by creaming together the softened butter and powdered sugar until fluffy.
  11. Add the heavy cream and peppermint extract, mixing until smooth and creamy.
  12. Once the cupcakes are completely cool, frost them generously with the white chocolate peppermint frosting.
  13. Sprinkle crushed peppermint candies on top of the frosted cupcakes for decoration and added crunch.