Get ready to indulge in these delightful White Chocolate Peppermint Cupcakes! These soft and tender treats are filled with a luscious white chocolate peppermint ganache and topped with decadent white chocolate buttercream. Let’s dive into why you’ll adore these cupcakes:
They’re bursting with peppermint ganache: Each cupcake is filled with a creamy peppermint ganache that adds a burst of flavor with every bite.
They’re irresistibly soft and moist: These cupcakes are baked to perfection, ensuring a moist and tender texture that melts in your mouth.
They’re topped with heavenly white chocolate buttercream: Picture a Lindt white chocolate truffle transformed into frosting – that’s exactly what you get with these cupcakes!
Now, let’s gather our ingredients:
White Chocolate Peppermint Cupcakes
Ingredients
**For the Peppermint Cupcakes:**
- 5 tablespoons 70 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 egg whites at room temperature
- 1 teaspoon vanilla extract
- ½-1 teaspoon peppermint extract adjust to taste
- 1 ¼ cups 140 g cake flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 120 ml buttermilk, at room temperature
**For the White Chocolate Peppermint Ganache:**
- 3 oz 85 g white chocolate bar, chopped (like Lindt)
- ¼ cup 40 g peppermint chips (like Andes)
- 3 tablespoons 45 ml heavy whipping cream
**For the White Chocolate Buttercream:**
- ¾ cup 168 g unsalted butter, softened
- ⅛ teaspoon salt
- 2 oz 56 g white chocolate, melted and slightly cooled (like Lindt)
- 2 cups 270 g powdered sugar, sifted
- ¼ teaspoon peppermint extract
- 2-4 tablespoons crushed candy canes for sprinkling on top
Instructions
- Preheat your oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
- Cream together the softened butter and granulated sugar until fluffy. Then add the egg whites, vanilla, and peppermint extract, mixing until smooth.
- Sift together the cake flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until combined.
- Divide the batter evenly among the cupcake liners and bake for 17-19 minutes.
- For the ganache, melt the white chocolate, peppermint chips, and heavy cream together. Let it cool until thickened.
- For the buttercream, beat the softened butter, salt, and melted white chocolate until fluffy. Gradually add the powdered sugar and peppermint extract, mixing until light and fluffy.
- Once the cupcakes are cooled, remove the centers and fill with the peppermint ganache. Frost with the buttercream and sprinkle with crushed candy canes.
- Enjoy these festive treats, and remember, they’re best enjoyed fresh within three days!