White Chocolate Peppermint Cupcakes with Vanilla Buttercream

White Chocolate Peppermint Cupcakes with Vanilla Buttercream are a festive treat. Peppermint-flavored cake swirled with white chocolate is topped by a simple vanilla buttercream, and sprinkled with peppermint candies.

White Chocolate Peppermint Cupcakes with Vanilla Buttercream

I can’t believe Christmas is in two weeks. I’ve got my shopping done, thankfully, though I’m just starting to get ideas for holiday baking that will end up as gifts for people. I attempted to make gingersnaps over the weekend, and neglected to add brown sugar to them (I wondered why they didn’t flatten or spread like they normally so). Oops!

These White Chocolate Peppermint Cupcakes were for a work potluck–We’d done a Secret Santa exchange, and on the “reveal” day, we ate well. A coworker made the request after I said I’d bring cupcakes, and asked for any suggestions or ideas.

White Chocolate Peppermint Cupcakes with Vanilla Buttercream

While I tried some of the batter (yeah, I know, you’re not supposed to eat raw batter or dough, but I’ve been doing it for years), I didn’t actually try one of the cupcakes myself. I’m not a big fan of peppermint in general, and white chocolate only seems to be really good when combined somehow with peanut butter.

White Chocolate Peppermint Cupcakes with Vanilla Buttercream

Still, people at work raved about them, so I assume they were good. Jay and the bambino liked them too, though they’ll eat just about anything dessert-like that I make!

Yield: 24-30 cupcakes

White Chocolate Peppermint Cupcakes with Vanilla Buttercream

White Chocolate Peppermint Cupcakes with Vanilla Buttercream


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


Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside.
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.
Add the vanilla and peppermint extracts. Add the eggs and whites one at a time, beating well after each addition.
On low speed, alternately add the flour mixture and milk, beginning and ending with the flour. Fold in the melted white chocolate.
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.
Cool in the pans for 10 minutes, then remove and cool completely on wire racks.
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.
Pipe or spread on the cupcakes as desired, and top with the peppermint sprinkles if using.


Recipe Source: The Baking Pan

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