Soft and tender peppermint cupcakes filled with white chocolate peppermint ganache and topped with decadent white chocolate buttercream.
If you're looking for other peppermint recipes check out my double chocolate peppermint cookies, chocolate dipped peppermint sugar cookies, or peppermint mocha layer cake!
Why You'll Love these White Chocolate Peppermint Cupcakes:
They're filled with peppermint ganache.
They're super soft and moist.
They're topped with the most decadent white chocolate buttercream. It literally tastes like a Lindt white chocolate truffle!
Ingredients for White Chocolate Peppermint Cupcakes:
- Flour- cake flour is used for the best crumb
- Sugar– granulated sugar is used to sweeten the cupcakes
- Butter– make sure it is softened, will be used in the cupcakes and the frosting
- Buttermilk– helps the cupcakes stay moist
- Peppermint Extract– gives the cupcakes their peppermint flavor
- Vanilla– I recommend vanilla bean paste for the best flavor but extract works as well
- Egg Whites– make sure they're room temperature
- Baking Soda & Powder– helps give the cupcakes their fluffy texture
- Salt– brings out all the flavors in these cupcakes
- Powdered Sugar- used to sweeten the frosting
- White Chocolate- I recommend high quality white chocolate like Lindt for the best flavor
- Peppermint Chips- Andes are the best! Used for the peppermint ganache
- Candy Canes- will be used for decoration, and some will get crushed and sprinkled on top of the cupcakes
Step by Step Instructions
Please see recipe below for complete measurements and baking times.
STEP ONE: Start by creaming softened butter together with granulated sugar.
STEP TWO: Then add in egg whites, vanilla and peppermint extract and combine until smooth and pale in color.
STEP THREE: In a small bowl sift together cake flour, baking powder, baking soda, and salt.
STEP FOUR: Alternate adding buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is combined.
STEP FIVE: Line a cupcake pan with cupcake liners and fill each cup ¾ of the way full. Bake and let cool completely.
STEP SIX: While the cupcakes cool make the white chocolate buttercream and peppermint ganache.
STEP SEVEN: Once cool, remove the centers of each cupcake and fill with the peppermint ganache. Then pipe the white chocolate buttercream onto each. Sprinkle candy cane pieces over each and then serve!
Please see recipe below for complete measurements and baking times.
FAQs
How long will these cupcakes stay fresh for? They'll stay fresh for up to three days in an air tight container. I recommend only sprinkling crushed candy canes over the cupcakes right before eating. The candy cane pieces tend to melt as they sit on top of the cupcakes.
Do I have to fill the cupcakes with peppermint ganache? No! It's totally optional. They are super delicious without the ganache also!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
Trouble shooting buttercream: If the frosting gets too warm after it's made, pop it I the fridge for 5-10 minutes. Then mix with an electric mixer to get it fluffy again. Pipe on cupcakes as usual.
Make sure the ganache is cooled down before filling the cupcakes with it. If you fill the cupcakes while it's still warm it will seep through the cupcakes. It will still taste good, it just won't have that creamy, thick consistency that is iconic of ganache.
If you make these cupcakes please leave a star review, it's so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Desserts to Try:
Double Chocolate Peppermint Cookies
Peppermint Dipped Sugar Cookies
📖 Recipe
White Chocolate Peppermint Cupcakes
Ingredients
For the Peppermint Cupcakes
- 5 tbsps unsalted butter, softened
- ¾ cup granulated sugar
- 2 egg whites, at room temperature
- 1 teaspoon vanilla
- ½-1 teaspoon peppermint extract depeneding on your preference
- 1 ¼ cups (140 g) cake flour spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk, at room temperature
For the White Chocolate Peppermint Ganache
- 3 oz. white chocolate bar, chopped Lindt
- ¼ cup peppermint chips Andes
- 3 tbsps heavy whipping cream
For the White Chocolate Buttercream
- ¾ cup unsalted butter, softened
- ⅛ teaspoon salt
- 2 oz white chocolate, melted and slightly cooled Lindt
- 2 cups powdered sugar, sifted
- ¼ teaspoon peppermint extract
- 2-4 tbsps crushed candy canes for sprinkling on top
Instructions
For the Peppermint Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners and set aside.
- Add the softened butter and granulated sugar to a large bowl. Cream together with an electric mixer until fluffy, 1-2 minutes.
- Then add in the egg whites, vanilla and peppermint extract. Mix until smooth and pale in color, about 1 minute.
- In a small bowl sift together the cake flour, baking powder, baking soda, and salt.
- Alternate adding the buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is combined.
- Divide the batter evenly between the 12 cupcake liners. Each should be about ¾ way full.
- Bake the cupcakes for 17-19 minutes or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the White Chocolate Peppermint Ganache
- Add the chopped white chocolate, peppermint chips and heavy cream to a microwave safe bowl.
- Microwave in 20 second intervals until everything is melted together. Stir after each 20 second interval.
- Let the ganache cool until it has thickened and is no longer runny. Stir as it is cooling. This can take up to 20 minutes.
For the White Chocolate Buttercream
- Add the softened butter and salt to a medium sized bowl and mix with an electric mixer on high until it is pale in color and fluffy, about 5-7 minutes
- Add in the melted and slightly cooled white chocolate. It should be liquid and about room temperature. Mix until fluffy again, 1-2 minutes.
- Then add in the powdered sugar a cup at a time. Mix until the frosting is light and fluffy, 1-2 minutes.
Assembling the Cupcakes
- Transfer the frosting to a piping bag fitted with a decorative tip.
- Transfer the cooled ganache to a piping bag and cut a bit of the end off.
- When the cupcakes are cooled, remove a bit of the center of each. A cupcake corer is great for this.
- Fill each cupcake with the peppermint ganache.
- Then, pipe a generous amount of frosting onto each cupcake.
- Sprinkle candy cane pieces over the tops of the cupcakes, then serve!
Absolutely delicious
Yummm
I made these for my students and they were loved by all. Each component has a hint of peppermint and the flavor is amazing! Will be making again!
Hey Melissa! I'm so glad you like them! Thanks so much for trying them! 🙂
I made these gluten free for my daughter...delicious!!
Wish I could post a picture, but I will # on Instagram!!
What can be used as a substitute for the peppermint chips in the ganache? I can't source them where I live unfortunately.
Hey Lisa! You could use Hershey's candy cane kisses. That's the closest thing I can think of.