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These White Chocolate Peppermint Cupcakes are a festive holiday treat. Soft vanilla-peppermint cupcakes are topped with a creamy white chocolate peppermint frosting — a cupcake version of your favorite candy cane.
Perfect for sharing with friends and family at Christmas, these cupcakes are moist and tender with a bright peppermint touch. The white chocolate frosting is silky and holds up well for piping. Finish with crushed candy cane and a mini candy cane for an extra festive look.
If you enjoy cupcakes, also try Red Velvet Cupcakes, Hot Chocolate Cupcakes, and Gingerbread Cupcakes for more seasonal inspiration.
Why this recipe works
- Soft vanilla-peppermint cupcakes: The crumb is tender and moist thanks to sour cream and neutral oil.
- White chocolate peppermint frosting: A silky buttercream made with melted white chocolate for a rich, festive flavor that pipes beautifully.
- Holiday-ready: The colors and candy cane garnish make these cupcakes ideal for any seasonal gathering.
Ingredient notes
Below are the key ingredients and why they matter. For the exact quantities see the recipe card further down.
- All-purpose flour: Use AP flour (10–11% protein) for a light, tender cupcake.
- Sugar: Granulated sugar sweetens and helps create a moist texture.
- Baking powder & baking soda: Provide lift so cupcakes stay light and fluffy.
- Salt: Enhances overall flavor.
- Eggs: Bring to room temperature for even emulsification.
- Neutral oil: Canola or other neutral oils keep the cake moist without adding flavor.
- Sour cream: Adds moisture and improves structure and crumb.
- Butter: Used in both batter and buttercream; bring to room temperature.
- Peppermint extract: Used in both batter and frosting for clear mint flavor.
- Red gel food coloring: Gives vibrant color for a candy-cane effect (optional).
- White chocolate: Use good quality chopped white chocolate or chips for the ganache base of the frosting.
Step-by-step instructions – cupcakes
These cupcakes are straightforward to make using a stand mixer with a paddle attachment or a hand mixer.
The full recipe card with exact measurements is below.
Preheat the oven to 160ºC / 320ºF (conventional). Line a 12-cup cupcake pan with paper liners.
Step 1: Sift together flour, baking powder, baking soda and salt. Set aside. In the mixer, cream butter and sugar until light and fluffy.
Step 2: Add eggs one at a time, mixing on low until combined. Add half the dry ingredients and mix on low until just combined.
Step 3: Add sour cream, oil, vanilla and peppermint extract and mix until combined. Add remaining dry ingredients and mix until just combined.
Step 4: Remove one third of the batter to a separate bowl and tint it with red gel coloring (optional). Spoon alternating dollops of the plain and tinted batter into the liners, then swirl gently with a toothpick. Bake 20–23 minutes, or until a tester inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Step-by-step instructions – frosting
Step 1: Melt white chocolate with heavy cream over a bain-marie or in short bursts in the microwave. Cool to room temperature in the fridge so it isn’t warm when added to the butter.
Step 2: In the stand mixer with the paddle, cream butter until smooth. Add the cooled white chocolate ganache and mix until combined.
Step 3: On low speed, add vanilla, peppermint extract and sifted powdered sugar in two additions, mixing until each addition is incorporated. Scrape the bowl and mix briefly until smooth.
Step 4: Transfer to a piping bag fitted with a star tip (for example Wilton 8B). Pipe the buttercream on cooled cupcakes and finish with crushed candy canes and a mini candy cane.
Expert baking tips
- Use a kitchen scale: Weights in grams are more accurate than cups and improve consistency.
- Don’t overmix: Stir gently at the end with a spatula to incorporate any remaining ingredients without developing gluten.
- Choose light-colored pans: Aluminum pans reflect heat and bake more gently than dark pans, helping prevent overly browned crusts and dry cakes.
FAQ
Use a toothpick or cake tester: when it comes out clean from the center of a cupcake, they are done.
Yes. Store unfrosted cupcakes at room temperature in an airtight container for 1–2 days. Keep unused frosting chilled up to one week. Bring frosting to room temperature, stir to remove air, then pipe when ready to serve.
Yes — substitute Greek yogurt 1:1 for sour cream for a similar texture and tang.
How to store
Store frosted cupcakes in an airtight container in the refrigerator. Bring them to room temperature before serving for best flavor and texture. Consume within 1–2 days for optimal freshness.
Other holiday recipes to try
- Almond Croissant Buns – Soft Milk Bread Buns with Almond Filling
- Red Velvet Cheesecake Brownie
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
If you tried this recipe, please leave a star review and tag @juliemarieeats on Instagram. Save ideas and inspiration by following on Pinterest.
White Chocolate Peppermint Cupcakes
Equipment
-
12-cup cupcake pan
-
Stand mixer or hand mixer
Ingredients
Vanilla peppermint cupcakes
- 190 g all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 70 g butter, room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 150 g sour cream (14–18%), room temperature
- 2 tablespoons vegetable oil (e.g., canola)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ teaspoon red gel food coloring (optional)
White chocolate peppermint frosting
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter
- 350 g powdered sugar
- 2 ½ teaspoon vanilla extract
- ¼–½ teaspoon peppermint extract, to taste
- Candy canes, crushed, for decoration
Note: US cup measures are approximate. For best results weigh ingredients in grams.
Instructions
Vanilla peppermint cupcakes
- Preheat oven to 160ºC / 320ºF (conventional). Line a 12-cup pan with liners.
- Sift together flour, cornstarch, baking soda, baking powder and salt; set aside.
- Cream butter and sugar on medium-high for about 3 minutes until light. Add eggs one at a time, mixing on low until combined.
- Add half the dry ingredients and mix until just combined. Scrape the bowl, then add sour cream, oil, vanilla and peppermint and mix to combine. Add remaining dry ingredients and mix until just combined. Fold gently with a spatula.
- Tint one third of the batter with red gel if using. Alternate spoonfuls of plain and tinted batter into liners and swirl gently with a toothpick. Bake 20–23 minutes or until a tester comes out clean. Cool in pan 5 minutes then transfer to a wire rack to cool completely.
White chocolate peppermint frosting
- Melt white chocolate with heavy cream until smooth. Chill until cooled to room temperature but not solid.
- Cube butter and sift powdered sugar. Beat butter on medium-high for 5 minutes, scrape bowl, then beat 2 more minutes. Add cooled white chocolate and mix until incorporated.
- On low speed add vanilla, peppermint and powdered sugar in two additions, mixing until incorporated. Scrape down and mix briefly until smooth.
- Pipe on cooled cupcakes and decorate with crushed candy canes and mini candy canes.
Nutrition
Carbohydrates: 64g
Protein: 4g
Fat: 27g
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