White Chocolate Peppermint Cupcakes

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Every holiday season, I look forward to baking something that captures the spirit of the festivities — and these White Chocolate Peppermint Cupcakes do exactly that. They’re soft, sweet, and carry that nostalgic peppermint punch, all wrapped up in a swirl of white chocolate buttercream. Topped with crushed candy canes and a cute mini cane for flair, they’re as fun to decorate as they are to eat.

I love how they strike a perfect balance between rich and refreshing. The white chocolate adds a creamy sweetness, while the peppermint cuts through with a cool, bright finish. Whether I’m hosting a gathering or just cozying up with a cup of coffee, these cupcakes always bring a little extra joy to the table.

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Why You’ll Love This White Chocolate Peppermint Cupcakes Recipe

These cupcakes are pure holiday magic. They’re easy to make but taste like you spent hours in the kitchen. The combination of smooth white chocolate and fresh peppermint feels festive without being overwhelming. Plus, they’re stunning on any dessert table — eye-catching with their snowy frosting peaks and crushed candy cane sparkle. Whether you’re baking for a holiday party, cookie exchange, or just craving something sweet, they’re a guaranteed hit.

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What Kind of White Chocolate Should I Use?

When it comes to white chocolate, quality really matters. I recommend using baking bars instead of chips — they melt more smoothly and create a silkier texture in the batter and frosting. Look for a brand with cocoa butter as the main ingredient (avoid anything labeled as “white baking morsels” or with palm oil). Ghirardelli, Lindt, or Valrhona are great options if you want a rich, creamy result.

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Options for Substitutions

You can swap the peppermint extract for vanilla if you’re not a fan of mint — the cupcakes will still be sweet and delicious. For a dairy-free version, use a plant-based butter and your favorite non-dairy milk. If you don’t have white chocolate on hand, you can try cream cheese frosting with peppermint extract for a tangy twist. And for garnish, crushed peppermint bark or even red-and-white sprinkles make a festive stand-in for candy canes.

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Ingredients for This White Chocolate Peppermint Cupcakes Recipe

All-purpose flour – Provides the structure for the cupcakes, ensuring they rise well and have a soft crumb.

Granulated sugar – Sweetens the cupcakes and helps keep them tender.

Baking powder – Gives the batter a lift, creating light and fluffy cupcakes.

Salt – Balances the sweetness and enhances the other flavors.

Unsalted butter – Adds rich flavor and moisture to the cupcakes.

Eggs – Bind the ingredients together and contribute to structure and richness.

Whole milk – Adds moisture and a tender texture.

Peppermint extract – Gives the cupcakes their signature festive minty flavor.

White chocolate baking bar – Melted and folded into the batter and/or frosting for creamy sweetness.

Powdered sugar – Used in the buttercream to create a smooth, fluffy texture.

Heavy cream – Helps loosen and smooth out the frosting while making it rich and creamy.

Crushed candy canes – Sprinkled on top for crunch and visual holiday flair.

Mini candy canes – Optional for garnish, but they make a fun and festive topping.

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Step 1: Prep Your Oven and Liners

Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 paper liners. This ensures your cupcakes bake evenly and don’t stick to the pan.

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Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This keeps the leavening agents evenly distributed.

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Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. This step helps trap air in the batter, making the cupcakes soft and airy.

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Step 4: Add Eggs and Peppermint Extract

Beat in the eggs one at a time, then stir in the peppermint extract. The eggs help bind everything while the extract infuses that cool, fresh flavor.

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Step 5: Alternate Dry Ingredients and Milk

Add the dry ingredients in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined — don’t overmix!

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Step 6: Fold in Melted White Chocolate

Let your melted white chocolate cool slightly, then fold it gently into the batter. This adds richness and depth to the cupcakes.

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Step 7: Fill and Bake

Spoon the batter into the prepared liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.

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Step 8: Make the White Chocolate Buttercream

Beat the butter until creamy, then gradually add powdered sugar. Pour in the melted white chocolate, peppermint extract, and a splash of heavy cream until the frosting is smooth and spreadable.

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Step 9: Frost and Decorate

Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with crushed candy canes and top with a mini candy cane for the perfect festive touch.

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How Long to Prepare the White Chocolate Peppermint Cupcakes

Prep Time: Most of the work here is in the prep — gathering your ingredients, measuring, and making the batter. It takes about 20 minutes to prepare everything, including melting the white chocolate and making the frosting. If you’re working with kids or adding extra decoration, give yourself a little more time to enjoy the process.

Bake and Cool Time: The cupcakes need about 18–20 minutes in the oven. Cooling them completely before frosting is key, and that can take around 30 minutes. Overall, expect about an hour and 15 minutes from start to finish.

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Tips for Perfect White Chocolate Peppermint Cupcakes

• Use room temperature ingredients for a smoother batter and fluffier cupcakes.
• Gently fold in the melted white chocolate to avoid deflating the batter.
• Don’t overmix once you add the dry ingredients — that leads to dense cupcakes.
• Use a piping bag for neater, more professional-looking frosting swirls.
• For extra crunch and color, crush the candy canes just before topping to keep them fresh.

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Watch Out for These Mistakes While Cooking

• Overbaking: Keep a close eye on them at the 18-minute mark. Overbaked cupcakes can turn dry.
• Using peppermint oil instead of extract: It’s much more potent and can overpower the recipe.
• Skipping the cooling time: If the cupcakes are warm, the frosting will melt and slide off.
• Using low-quality white chocolate: It won’t melt well and can affect both taste and texture.
• Overloading with peppermint: A little goes a long way — don’t overdo the extract or candy cane topping.

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What to Serve With White Chocolate Peppermint Cupcakes?

1. Hot Chocolate

A rich cup of hot cocoa pairs beautifully with the minty cupcake flavors.

2. Peppermint Mocha

Double up on the peppermint with a seasonal coffee treat.

3. Sparkling Cranberry Juice

A tart, fizzy drink adds a fresh contrast to the cupcake’s sweetness.

4. Vanilla Ice Cream

Serve cupcakes slightly warm with a scoop of vanilla ice cream for an indulgent dessert plate.

5. Holiday Charcuterie Board

For gatherings, pair the cupcakes with a board of cheeses, nuts, and festive snacks for a complete spread.

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Storage Instructions

Room Temperature: If you’re serving them within a day, store the cupcakes in an airtight container at room temperature. Keep them away from heat or sunlight to prevent the frosting from melting.

Refrigerator: For longer storage, refrigerate them in a container for up to 4 days. Let them come to room temperature before serving so the frosting softens back up.

Freezer: You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly and store in a freezer-safe bag or container. Thaw at room temperature and frost before serving.

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Estimated Nutrition

(Per cupcake, approximate)

• Calories: 350
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 45g
• Sugar: 33g
• Protein: 3g
• Fiber: <1g
• Sodium: 120mg

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Frequently Asked Questions

How do I melt white chocolate without burning it?

Melt it slowly using a double boiler or microwave in 15-second intervals, stirring often. Don’t rush — white chocolate scorches easily.

Can I make these cupcakes ahead of time?

Yes! You can bake them a day in advance and frost them the next day. Or freeze the cupcakes (unfrosted) and decorate closer to serving.

Can I use peppermint candies instead of candy canes?

Absolutely. Peppermint disks or other hard peppermint candies can be crushed and used as topping.

Is it okay to skip the peppermint entirely?

Yes, if you’re not a fan. Replace it with vanilla extract for a simple white chocolate cupcake.

What’s the best way to crush candy canes without making a mess?

Place them in a zip-top bag and use a rolling pin or meat mallet to crush them gently. Do it on a towel to dampen the noise and prevent shattering.

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Conclusion

These White Chocolate Peppermint Cupcakes are the ultimate holiday treat — festive, flavorful, and just the right balance of rich and refreshing. Whether you’re baking them for a party, a cozy winter night, or as edible gifts, they never fail to bring a smile. With the creamy frosting, a hint of peppermint, and the crunch of candy cane, every bite is a celebration of the season.

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