This recipe for Peppermint White Chocolate Cupcakes are to die for from the homemade peppermint frosting to the moist cupcake. I like that they are festive, easy to make and perfect for holiday parties. Place them on a holiday platter and you’re set to go. Enjoy!
Peppermint White Chocolate Cupcakes
Yields: 24 cupcakes
Ingredients for the white chocolate cupcakes
- 1 box white or yellow cake mix (plus required eggs, oil, and water as directed on box // can use GF if necessary)
- 8 ounces white chocolate chips
Ingredients for the peppermint frosting
- 4 cups powdered sugar
- 2 sticks butter, room temperature
- 1 tablespoon milk
- 1 ½ teaspoon peppermint extract
- Pinch of salt
- Red gel food coloring
- Wilton decorating bags
- Large Round Decorating tip
Preheat oven to 350 degrees.
Line muffin tin with 24 cupcake liners and set aside.
Prepare cake mix according to box directions.
Melt white chocolate in microwave safe bowl.
Pour melted chocolate into the mixed cake batter. Mix again just enough to incorporate.
Fill each cupcake liner and bake as directed on box.
While cupcakes are baking, prepare the frosting.
Cream together softened butter and sugar in a mixing bowl on low speed. Add milk and mix again on medium setting, scraping the sides as needed.
Add the peppermint extract, starting with a teaspoon and then ¼ teaspoon at a time, tasting in between (you may prefer more or less than the recipe calls for.)
While cupcakes are cooling, add red gel food coloring to a small bowl. Using a small (used for food only or brand new.) paintbrush, saturate the tip with red food coloring, and paint 4 stripes up the sides of the piping bag.
You may need to go over the lines a few times to get solid red lines.
Spoon in your peppermint frosting and pipe onto cooled cupcakes.
Garnish with a peppermint, sprinkles, mini candy cane or shaved white chocolate.