White Chocolate Cupcakes with Peppermint Buttercream
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12 cupcakes
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Cuisine
Vegetarian
White Chocolate Cupcakes with Peppermint Buttercream
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Rich white chocolate cupcakes with a delicate swirl of ultra creamy buttercream frosting laced with peppermint... perfect for any occasion!
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Ingredients
- 3/4 cup white chocolate chips
- 1/2 tsp vegetable oil
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 Tbsp vanilla extract or vanilla bean paste
- 2/3 cup granulated sugar two thirds
- 6 Tbsp butter room temperature
- 2 in egg room temperature (or place eggs a dish of warm water for 5 minutes before using, large
- PEPPERMINT BUTTERCREAM:
- 1/2 cup butter softened
- 2 - 2 1/2 cups powdered sugar depending on your tastes
- 2 Tbsp heavy cream
- 3/4 tsp peppermint extract
- red food coloring optional
- candy canes crushed
Instructions
- Preheat oven to 350 degrees F. Place liners in a standard size muffin pan and set aside.
- Place white chocolate chips in a microwave safe bowl and drizzle with vegetable oil. Microwave, 15 seconds at a time, stirring after each microwaved time, until chocolate is 90% melted. Stir to melt the rest of the chocolate, until smooth, and set aside to cool.
- Add butter and sugar to the bottom of a stand mixer and beat on MED HIGH speed until fluffy and light in color, about 2-3 minutes.
- Add in eggs, one at a time, scraping down the sides of the bowl as needed.
- Beat in the cooled white chocolate and vanilla extract.
- To a medium mixing bowl, add both flours, baking powder and salt. Whisk to combine.
- Add in flour, one third of the mixture at a time, and alternating with the buttermilk, on LOW speed until just combined. Scraping the sides of the bowl as needed.
- Using a large cookie scoop or one third measuring cup, scoop the batter into the paper liners, filling them about 2/3 (two thirds) of the way full.
- Bake approximately 25-30 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Cool in muffin tin for 2 minutes, then remove to a cooling rack to cool completely.
- FOR THE FROSTING:
- Add butter to the bowl of a stand mixer and beat on MED HIGH for about 4-5 minutes, until very light and fluffy.
- Add in powdered sugar and beat on LOW until combined.
- Mixture will look very dry.
- Add heavy cream and peppermint extract and beat on LOW until smooth and silky.
- Add food coloring, if using.
- Turn mixer speed up to MED or MED HIGH and beat for several minutes, until light and airy.
- Spoon into pastry bag fitted with a decorating tip (I used an open star tip) and pipe onto cooled cupcakes.
- Sprinkle with crushed candy canes or sprinkles.
Notes
- ** Recipe adapted from Leite's Culinaria
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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