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Ingredients

For the Cupcakes:
• 4 oz. white chocolate, melted and slightly cooled
• 3 C flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 C milk
• 2 tsp. vanilla extract
• 2 tsp. peppermint extract
• 2 C sugar
• 1 C (2 sticks) unsalted butter
• 2 large eggs
• 2 egg whites
For the Frosting:
• 1 C (2 sticks) unsalted butter
• 1 Tbsp. vanilla extract
• 3 oz. heavy cream
• 6 C powdered sugar
• crushed peppermint candies/sprinkles, optional

Instructions

1. Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed for 2-3 minutes, until light.
3. Add the vanilla and peppermint extracts. Add the eggs and whites one at a time, beating well after each addition.
4. On low speed, alternately add the flour mixture and milk, beginning and ending with the flour. Fold in the melted white chocolate.
5. Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake for 20 minutes, rotating the pans after 10 minutes. Test for doneness by inserting a toothpick or cake tester in the center of several cupcakes.
6. Cool in the pans for 10 minutes, then remove and cool completely on wire racks.
7. To make the frosting, beat the butter on medium speed until light, about 3 minutes. Add the vanilla, and on low speed, begin adding the powdered sugar. After adding half of it, scrape the bottom and sides of the bowl, then add 1-2 ounces of the cream. Add the remaining powdered sugar, and the rest of the cream. Increase the speed to high, and whip the frosting for 1-2 minutes.
8. Pipe or spread on the cupcakes as desired, and top with the peppermint sprinkles if using.

Notes