Peppermint Cupcakes
These peppermint cupcakes are made using my favorite vanilla cupcake recipe and/or chocolate cupcake recipe frosted with a fluffy white chocolate peppermint frosting. They’re decorated to represent the frosted north pole with candy canes, peppermint candies and crushed peppermint candy powder.
Why you’ll love these peppermint cupcakes
- I used my favorite vanilla cupcake recipe and chocolate cupcake recipe because I couldn’t decide between the two so I included both.
- If you don’t want a full batch of each, you can use my small batch cupcake recipes.
- The cupcakes and the frosting are pretty simple to make and can be made a few days ahead of time.
I have been in a huge peppermint phase this Holiday but if you’re looking for more festive cupcakes, I think you’ll love my hot chocolate cupcakes, eggnog cupcakes and red velvet cupcakes.
If you’re loving the peppermint theme, make sure you check out my white chocolate peppermint cookies, dark chocolate peppermint cookies, chocolate peppermint cake and peppermint marshmallow brownies!
Ingredients you’ll need:
- Butter: I like to use salted butter for my cakes and unsalted butter for my buttercreams.
- You can also use unsalted butter for the cakes, just add an extra ¼ tsp of salt to every cup of butter used.
- Oil: any neutral oil like vegetable oil, canola oil, grapeseed oil, etc. will work.
- Sugar: I use granulated sugar in my cupcakes and I don’t recommend substituting it or reducing the amount.
- Vanilla: I use extract in this recipe but vanilla bean paste would be even more elevated.
- Eggs: always use large, room temperature eggs. Place them in hot water for 5-10 minutes if they’re cold.
- I use one whole egg here but this cupcake recipe also works great with two egg whites if you’re trying to get rid of some.
- Flour: I usually use all-purpose flour for cakes but cupcakes are a different story. I use cake flour for these cupcakes.
- I also HIGHLY recommend using a digital scale, as flour is almost always over measured.
- If you don’t have cake flour, you can substitute the cake flour for equal parts all-purpose flour – 1 Tbsp and then add 1 Tbsp cornstarch. It’s not a perfect substitute but will get the job done. To learn more about this, check out my ebook about ingredients. Use code BAKER for 60% off.
- Cocoa Powder: I use dutch-processed cocoa powder in my chocolate cupcakes but any kind of unsweetened cocoa powder works fine.
- Baking Powder: can sub for ½ tsp baking soda if you don’t have baking powder.
- Salt: salt brings out the flavor in all baked goods. I like fine sea salt but any works.
- Sour Cream: I use sour cream in almost all my cake and cupcake recipes. It brings and holds a lot of moisture into the cake. Plain greek yogurt or unsweetened regular yogurt also works.
- Milk: any fat percentage of milk works, even plant based milk works.
- Coffee: I like using hot coffee in chocolate cupcakes but hot water also works fine. I used Americano, brewed coffee is also fine.
- White Chocolate: I use Nestle or Ghirardelli White Chocolate Chips but any type of white chocolate works fine.
- Heavy Cream: I used a little heavy whipping cream to melt with the white chocolate. This helps makes the frosting more fluffy and also prevents the chocolate from seizing when you stream it into the whipping frosting.
- Peppermint: I use just a ¼ tsp of peppermint extract for a batch of frosting but you can increase it up to ½ tsp if you like a stronger peppermint flavor.
- Peppermint Truffles: I tested these cupcakes with a peppermint truffle baked in the center of it and it works great! If you want that extra punch of flavor and creamy filling, I like the Lindt White Chocolate Peppermint Truffles or the Chocolate ones are great too.
Step-by-Step Instructions
Vanilla Cupcakes
STEP 1: Make the vanilla cupcakes by creaming the butter and oil with the dry ingredients.
STEP 2: Add the egg and vanilla and beat until they’re fully incorporated.
STEP 3: Add the sour cream and milk and mix until they’re combined.
STEP 4: Scoop cupcake batter into 13 lined cupcake tins – they should be ⅔-¾ full, about 50 grams of batter; (the 1 extra can wait if you only have one muffin pan).
If you bake a white chocolate peppermint truffle in the middle of them, you can use a little less batter, like 40-45 grams and you’ll get 14 cupcakes instead.
STEP 5: Bake for 16-18 minutes, until slightly golden and the center springs back when you press on it .
Chocolate Cupcakes
STEP 1: Make the chocolate cupcakes by whisking together the dry ingredients with the sugar.
STEP 2: In a large bowl whisk together the oil, eggs and coffee and whisk until it’s all combined.
STEP 3: Sift the dry ingredients over the wet ingredients and whisk just until it’s fully combined.
STEP 4: Scoop cupcake batter into 13-14 lined cupcake tins – they should be ⅔-¾ full, about 50 grams of batter; (the 1-2 extra can wait if you only have one muffin pan) These are more forgiving than vanilla cupcakes in terms of how much you put in each tin, they won’t shrivel up and sink.
Peppermint Frosting
STEP 1: Melt the white chocolate with the heavy whipping cream in the microwave or on the stove over low heat. Set aside to cool.
STEP 2: Cream the butter with an electric mixer at full speed until it’s pale and creamy.
STEP 3: Add the powdered sugar and mix on low speed just until it comes together. Scrape the edge of the bowl and increase to high speed for a few minutes until the frosting is smooth.
STEP 4: Add the vanilla, peppermint and the cooled white chocolate. Mix until it’s completely smooth.
Assemble
STEP 1: Use a large round tip to pipe the frosting on top of the cupcakes.
STEP 2: Use candy cane sticks or break off the round part of a mini candy and dip one end in the frosting and stick it into the cupcake.
STEP 3: Decorate with round peppermint candies and dust with peppermint powder (crushed candy canes).
Stuffing cupcakes with peppermint truffles
Again, just like my white chocolate peppermint cookies, this idea cake to me from my obsession with white chocolate peppermint Lindt truffles. So naturally, I tested these cupcakes with a truffle baked inside of them.
If you bake a peppermint truffle inside of them, you can use a little less batter for each cupcake, like 40-45 grams and you’ll get 14ish white cupcakes instead and 15ish chocolate cupcakes.
The truffles do sink a little bit more in the chocolate cupcakes than the white cupcakes but it still works. My photos were taken pretty fresh so the truffle was still melty inside but if you serve them the next day or so, the truffle will re-solidify a bit more.
Expert Tips On Getting Perfect Cupcakes
There’s a few things that can make it or break it with these cupcakes.
- Don’t swap ingredients unless I mentioned them in the ingredient section above.
- Don’t reduce the sugar. I know a lot of people do that for some recipes but it alters the texture not just the flavor.
- Weigh your ingredients with a digital scale
- Weigh the batter for each cupcake with a digital scale. I just place the cupcake pan on the scale with the liners and measure out 50-55 grams for each cupcake (or 45 grams if you’re using a truffle in the center).
- Use a light colored stainless steel muffin tin for a more even bake.
- If you pipe a large dollop of frosting on top (more than I did) you may need to make a little more, read the FAQ section for adjusting frosting quantity!
FAQs
I just use Nestle or Ghirardelli chips but any white chocolate is fine. You could even melt the Lindt White Chocolate Peppermint Truffles.
My secret to perfect cupcakes is my digital scale! If you overfill or underfill the muffin pans you may get a cupcake with a muffin top or a shriveled sunken cupcake but if you weigh them, you’ll get it right each time.
Each cupcake should hold 50-55 grams of batter. There might be just a little leftover batter (not enough for another cupcake), DO NOT be tempted to squeeze it all in. Just lick the spatula and call it a day!
If you fill it with a truffle, it will flatten on top or sink just a little but not noticeably bad.
You can use dairy free butter, dairy free milk/cream to make these cupcakes.
I have not tested my cupcake recipes but all my cake recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour.
These cupcakes shrivel when they’re overfilled or when the ingredients aren’t all at room temperature or not mixed properly. I highly recommend a digital scale for measuring out your ingredients and measuring out the batter in each tin.
The cupcakes are done baking when they no longer look wet. The edges may not brown depending on the oven so make sure to test it by gently pressing on the tallest area of the cupcake and if it springs back, it’s done. If it feels wet and stays pressed in, give it another few minutes before testing again.
I couldn’t decide between chocolate and vanilla cupcakes so I made a full batch of both. The recipe for the frosting is enough to just barely cover all of them, you shouldn’t have any left over frosting.
If you want a little more frosting on each cupcake, I would increase it by 25% (2 cups (454g) of butter, 8 cups (960g) of powdered sugar, 1 cup (6oz) of white chocolate, etc.)
If you do just vanilla or just chocolate cupcakes OR if you make a half batch of each of them, I would recommend doing 1 cup (227g) of butter and 4 cups (480g) of powdered sugar and 1/2 cup (3oz) of white chocolate for the frosting.
I hope that makes sense, if you need help adjusting just comment below or shoot me a message! 🙂
How to serve and store peppermint cupcakes
Serve the cupcakes fresh or leave them at a cool room temperature for 1-2 days.
To refrigerate, make sure to cover the cupcakes with a cake dome or store them in an airtight container for up to a week.
To freeze it, place them in an airtight container and then place the container in an airtight bag. Thaw at room temperature before serving.
If you make these peppermint cupcakes, I would love it if you left me a review or a star rating!
As always, have a blessed day and happy baking!
Love, B
