Description
These festive cupcakes combine rich white chocolate with refreshing peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- ½ cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of whole milk
- ½ cup of white chocolate chips
- ⅓ cup of crushed peppermint candies
- 1 cup of heavy cream
- ¾ cup of powdered sugar
- ¼ teaspoon of peppermint extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy, then beat in eggs one at a time and add vanilla.
- Alternate adding dry mixture and milk, mixing until combined; fold in white chocolate chips and peppermint candies.
- Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cool on a wire rack while whipping cream with powdered sugar and peppermint extract until fluffy.
- Frost cooled cupcakes with whipped cream and garnish with crushed peppermint and mini candy canes.
Notes
For best results, ensure butter is softened and use a cold bowl and beaters when whipping cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg