White Chocolate Peppermint Cupcakes

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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

Prep Time 30 minutes
Cook Time 18 minutes
Course Dessert
Servings 12 cupcakes


**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
  • 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
  • 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


  • 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!

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