These peppermint cupcakes start with my trusted vanilla and chocolate cupcake bases, topped with a fluffy white chocolate peppermint buttercream. They’re decorated to look like a frosted North Pole using mini candy canes, round peppermint candies, and crushed peppermint dust.
Why you’ll love these peppermint cupcakes
- I included both my favorite vanilla and chocolate cupcake recipes so you can make whichever you prefer — or both.
- If you don’t want a full batch of each, you can make smaller batches using scaled-down recipes.
- The cupcakes and frosting are straightforward to prepare and can be made a few days ahead.
If you enjoy seasonal flavors, try related festive treats like hot chocolate cupcakes, eggnog cupcakes, or red velvet cupcakes for more holiday variety.
For more peppermint desserts, consider white chocolate peppermint cookies, dark chocolate peppermint cookies, chocolate peppermint cake, or peppermint marshmallow brownies for a full peppermint-themed spread.
Ingredients you’ll need:
- Butter: I use salted butter for cakes and unsalted for buttercream. If you use unsalted in the cake, add ¼ tsp of salt per cup of butter.
- Oil: Any neutral oil (vegetable, canola, grapeseed) works well.
- Sugar: Granulated sugar is used in the cupcakes; I don’t recommend reducing or substituting it.
- Vanilla: Pure vanilla extract is used here; vanilla bean paste will deepen the flavor if you have it.
- Eggs: Use large, room-temperature eggs. If cold, place them in warm water for 5–10 minutes.
- Flour: I prefer cake flour for the vanilla cupcakes; for chocolate cupcakes I use all-purpose flour. If you don’t have cake flour, substitute all-purpose flour but remove 1 Tbsp per cup and add 1 Tbsp cornstarch per cup.
- Cocoa powder: Dutch-processed is what I used for the chocolate cupcakes, but any unsweetened cocoa works.
- Baking powder: Used in both recipes; if unavailable, a small amount of baking soda can sometimes be substituted, but follow the recipe guidance.
- Salt: Fine sea salt or regular fine salt to enhance flavor.
- Sour cream: Adds moisture and tender crumb; plain Greek yogurt or regular unsweetened yogurt can be used instead.
- Milk: Any milk or plant-based alternative works.
- Coffee: I use hot coffee in the chocolate cupcakes for depth; hot water can be used if you prefer.
- White chocolate: Use quality white chocolate chips or bars for the frosting.
- Heavy cream: Combined with white chocolate to make the frosting smooth and fluffy.
- Peppermint: Start with ¼ tsp peppermint extract in the frosting and increase to ½ tsp if you want a stronger peppermint punch.
- Peppermint truffles (optional): Baking a Lindt-style peppermint truffle into the center of each cupcake adds a melty surprise. Both white and chocolate truffles work.
Step-by-step instructions
Vanilla cupcakes
STEP 1: Preheat the oven to 350°F (177°C) convection and line 13 muffin tins with liners. In a bowl whisk together cake flour, baking powder, salt, and sugar.
STEP 2: Add the oil and butter to the dry ingredients and beat until combined. Add the egg, vanilla extract, and vanilla bean paste (if using) and mix until incorporated.
STEP 3: Add sour cream and, with the mixer on low, stream in the milk. Scrape the bowl and mix just until smooth.
STEP 4: Portion the batter into liners, filling each about 2/3–3/4 full (roughly 50–55 g of batter). If you’re adding a truffle in the center, use about 40–45 g of batter so the truffle fits.
STEP 5: Bake 16–18 minutes, until slightly golden and the center springs back when gently pressed. Cool in the pan 10 minutes, then transfer to a rack to cool completely before frosting.
Chocolate cupcakes
STEP 1: Preheat the oven to 350°F (177°C) convection and line 13 muffin tins. Whisk together flour, cocoa powder, sugar, baking powder, and salt.
STEP 2: In a separate bowl whisk the oil, eggs, and hot coffee (or hot water) until combined.
STEP 3: Sift the dry ingredients over the wet mixture and whisk until just smooth.
STEP 4: Fill liners about 2/3–3/4 full (about 50 g each). Bake 16–18 minutes until the cupcake springs back when pressed. Cool in the pan 10 minutes, then move to a rack to cool completely before frosting.
Peppermint frosting
For this recipe I use an American-style buttercream because its sweetness balances the peppermint without tasting medicinal. Adding melted white chocolate creates a silky, slightly denser frosting that still whips light.
STEP 1: Gently melt white chocolate with heavy cream in short intervals and stir until smooth. Let cool.
STEP 2: Beat room-temperature unsalted butter until pale and creamy.
STEP 3: Add powdered sugar on low until incorporated, then beat on high until smooth and fluffy.
STEP 4: Add vanilla, peppermint extract, and the cooled white chocolate mixture. Beat until fully combined. If the buttercream is too soft, chill 15–30 minutes before piping.
Assemble
STEP 1: Fit a large round piping tip to a bag and pipe a round swirl of frosting on each cooled cupcake.
STEP 2: Insert a mini candy cane or a broken candy cane handle into the frosting for a North Pole look.
STEP 3: Top with a round peppermint candy and dust with crushed candy cane powder for a frosted finish.
Stuffing cupcakes with peppermint truffles
Baking a peppermint truffle into the center of each cupcake creates a gooey, minty surprise. Reduce the batter per cup to about 40–45 g when adding a truffle so it fits comfortably.
Truffles may sink slightly more in chocolate cupcakes than in vanilla, but the effect is still appealing. When served fresh the truffle center will be melty; refrigerated overnight it firms up again.
Expert tips for perfect cupcakes
Small details make a big difference. Follow these tips for consistent results:
- Use the ingredients listed and avoid substitutions unless noted.
- Don’t reduce the sugar — it affects texture as well as flavor.
- Weigh ingredients with a digital scale for accuracy; flour and batter are easy to mis-measure by volume.
- Weigh batter into liners for uniform cupcakes — about 50–55 g each, or 40–45 g if using a truffle.
- Use a light-colored stainless steel muffin pan for even browning and consistent rise.
- If you prefer extra frosting, increase the frosting quantities by about 25%.
FAQs
Good-quality white chocolate chips or chopped white chocolate bars work well. You can also melt white chocolate peppermint truffles for extra flavor.
Use a digital scale to portion batter evenly (50–55 g per cupcake). Avoid overfilling the liners and ensure ingredients are at room temperature for even rise.
Yes. Use dairy-free butter and dairy-free milk or cream alternatives. Texture and flavor may vary slightly.
I haven’t tested these exact cupcake recipes with gluten-free flour, but many cakes translate well using a 1:1 gluten-free flour blend. Results can vary by brand.
Shriveling is usually from overfilling liners, using cold ingredients, or improper mixing. Accurate weighing and room-temperature ingredients help prevent this.
They’re done when they no longer look wet and the center springs back when gently pressed. A toothpick inserted in the center should come out clean or with a few moist crumbs.
The full frosting recipe covers both full batches of vanilla and chocolate cupcakes with just enough frosting. For more frosting increase quantities by about 25%. For a single batch (or half batches), reduce butter and powdered sugar proportionally.
How to serve and store peppermint cupcakes
Serve fresh, or keep at a cool room temperature for 1–2 days. For longer storage, place in an airtight container in the refrigerator for up to one week.
To freeze, place cupcakes in an airtight container, then in an airtight bag. Thaw at room temperature before serving.
If you make these peppermint cupcakes, I’d love your feedback or a star rating. Happy baking!
Love, B