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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 buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup white chocolate chips
  • ½ cup heavy cream
  • 1 cup white chocolate melted
  • Crushed peppermint candies for garnish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake tin with cupcake liners.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the buttermilk, vanilla extract, and peppermint extract.
  6. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the melted white chocolate.
  8. Fold in the white chocolate chips gently.
  9. Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
  10. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cupcakes to cool completely on a wire rack.
  12. For the frosting, beat together the heavy cream, melted white chocolate, and peppermint extract until soft peaks form.
  13. Frost the cooled cupcakes generously with the white chocolate peppermint frosting.
  14. Garnish with crushed peppermint candies on top of the frosting.