Name: White Chocolate Peppermint Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup whole milk; 6 ounces white chocolate, melted; ½ teaspoon peppermint extract; 2 cups powdered sugar; ½ cup crushed candy canes; 12 mini peppermint sticks

A winter wonderland in cupcake form, these White Chocolate Peppermint Cupcakes are a holiday dream come true. With a light vanilla base, creamy white chocolate frosting, and a festive peppermint crunch, they offer a burst of cool mint and sweet richness in every bite. Perfectly topped with crushed candy canes and a cheerful peppermint stick, they don’t just taste magical—they look the part, too.

Whether you’re baking for a Christmas party, cozy snow day, or just craving a seasonal treat, these cupcakes bring a touch of joy and a whole lot of flavor. The smooth white chocolate buttercream pairs beautifully with the tender cake and peppermint finish, making them a must-have for any winter dessert spread.

Why You’ll Love These White Chocolate Peppermint Cupcakes

Festive Flavor Combo: The blend of white chocolate and peppermint is nostalgic, refreshing, and decadently sweet.
Beautiful Presentation: With crushed candy canes and mini peppermint sticks, these cupcakes double as edible decor.
Holiday Crowd-Pleaser: Loved by kids and adults alike, they’re ideal for cookie swaps, gift baskets, or holiday brunch.
Make-Ahead Friendly: Bake and freeze the cupcakes ahead of time and frost fresh for stress-free entertaining.

Preparation Phase & Tools to Use

Creating these cupcakes is straightforward, but using the right tools will elevate your baking game:

Electric Mixer or Stand Mixer: Essential for creaming butter and sugar to achieve a fluffy, light texture in your batter.
Cupcake Pan with Liners: Ensures even baking and easy cleanup. Liners also help the cupcakes hold their shape.
Large Piping Bag with Star Tip: For beautifully swirled white chocolate frosting that looks bakery-level.
Double Boiler or Microwave-Safe Bowl: Gently melt white chocolate without scorching it.
Cooling Rack: Lets cupcakes cool evenly and prevents soggy bottoms.
Crushing Tool or Rolling Pin: To crush candy canes into festive, pepperminty sprinkles.

Ingredients for the White Chocolate Peppermint Cupcakes

These ingredients not only build the foundation of the cupcakes but each one contributes to texture, flavor, and festive flair:

All-Purpose Flour: Provides the structure for a light and fluffy crumb.
Baking Powder: Helps the cupcakes rise and stay soft.
Salt: Balances the sweetness and enhances overall flavor.
Unsalted Butter: Adds richness and moisture.
Granulated Sugar: Sweetens the batter and helps with browning.
Eggs: Bind everything together and add structure.
Vanilla Extract: Adds depth and warmth to the flavor profile.
Whole Milk: Keeps the cupcakes moist and tender.
White Chocolate (Melted): Infuses a creamy, sweet richness into the frosting.
Peppermint Extract: Delivers that signature minty zing.
Powdered Sugar: Creates a smooth and fluffy frosting texture.
Crushed Candy Canes: Adds crunch and peppermint sparkle on top.
Mini Peppermint Sticks: The perfect festive topper.

How To Make the White Chocolate Peppermint Cupcakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: Cream Butter and Sugar

In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy—about 3-4 minutes. This step is key for a tender cupcake texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Combine Wet and Dry

Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry. Mix until just combined.

Step 5: Bake the Cupcakes

Preheat oven to 350°F (175°C). Line a cupcake pan with liners and fill each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Step 6: Make the White Chocolate Peppermint Frosting

Melt the white chocolate using a double boiler or microwave. In a separate bowl, beat the butter until creamy. Add melted white chocolate and peppermint extract, then gradually beat in powdered sugar until smooth and fluffy.

Step 7: Decorate

Pipe the frosting onto the cooled cupcakes. Sprinkle crushed candy canes over the top and finish each with a mini peppermint stick.

Serving and Storing Your White Chocolate Peppermint Cupcakes

These cupcakes are a delightful addition to any winter table, best served slightly chilled or at room temperature. The white chocolate frosting firms up beautifully, giving you a creamy bite without melting away. Serve them on a festive dessert stand or wrap them individually for a charming edible gift.

To store, place cupcakes in an airtight container and keep them in the refrigerator for up to 4 days. If making ahead, you can freeze the unfrosted cupcakes for up to 2 months. When ready to serve, thaw at room temperature and frost fresh for the best texture.

Frequently Asked Questions

How far in advance can I make these cupcakes?

You can bake the cupcakes up to two days ahead and store them in an airtight container. The frosting can be made the day before and kept chilled. Assemble just before serving for peak freshness.

Can I use peppermint oil instead of extract?

Yes, but peppermint oil is much more concentrated. Use only a few drops and taste as you go to avoid overpowering the flavor.

What kind of white chocolate is best for the frosting?

High-quality white chocolate bars melt smoother than chips and give a richer flavor. Brands like Ghirardelli or Lindt work beautifully.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

Do the candy canes get sticky over time?

They can if stored in humid conditions. For best results, add the crushed candy cane topping right before serving.

How do I keep the frosting from melting?

Ensure the cupcakes are completely cooled before frosting, and store them in a cool place or refrigerate if your kitchen is warm.

Want More Dessert Ideas with a Festive Twist?

If you loved these White Chocolate Peppermint Cupcakes, you’re in for a treat with more cozy and creative options from the Kitchen by Kate blog:

Cinnamon Roll Cheesecake: A Heavenly Fusion of Two Classics — creamy, spiced indulgence in every bite.
Bonnie’s Blue Ribbon Chocolate Dream Cake — rich chocolate layers made for special moments.
Simple Apricot Cream Cheese Thumbprint Cookies — delicate, tangy, and perfect for holiday cookie boxes.
Brownie Refrigerator Cake — effortless and decadently chilled.
Cinnamon Sugar French Toast Muffins — cozy morning comfort with a dessert-worthy twist.

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And let me know in the comments how yours turned out! Did you swirl in extra white chocolate? Go big with the peppermint crunch?

I love hearing how you make each dessert your own. Ask your questions, share your twists—let’s inspire each other in the kitchen!