White Chocolate Peppermint Cupcakes
Ingredients
The cupcakes
-
1 and ¾
cups
cake flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
egg whites
-
2
teaspoons
pure vanilla extract
-
1
teaspoon
peppermint extract
-
½
cup
full-fat sour cream
-
½
cup
whole milk
The frosting
-
6
ounces
white chocolate
-
1
cup
unsalted butter
-
2
cups
confectioners’ sugar
-
¼
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
peppermint extract
-
⅛
teaspoon
salt
-
optional
green or red food coloring
-
optional
crushed candy canes
-
optional
coarse sugar sprinkles
Instructions
- Preheat the oven and prepare muffin pans with liners.
- Whisk together the dry ingredients for the cupcakes.
- In a mixing bowl, beat the butter and sugar until creamy, then add egg whites and extracts.
- Mix in sour cream and gradually incorporate the dry ingredients and milk.
- Fill the cupcake liners and bake until a toothpick comes out clean.
- Cool the cupcakes completely before frosting.
- Melt white chocolate and allow it to cool.
- Prepare the frosting by beating butter and gradually adding confectioners’ sugar and melted chocolate.
- Add cream, extracts, and salt to the frosting and mix until creamy.
- Frost the cooled cupcakes and decorate as desired.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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