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

2. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes.

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

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

5. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners and fill each cup 2/3 full with batter.

6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.

7. Melt white chocolate using a double boiler or microwave. In a separate bowl, beat butter until creamy.

8. Add melted white chocolate and peppermint extract to butter, then gradually mix in powdered sugar until frosting is smooth and fluffy.

9. Pipe frosting onto cooled cupcakes.

10. Sprinkle crushed candy canes over the frosting and garnish each cupcake with a mini peppermint stick.