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Peppermint Cupcakes with White Chocolate Buttercream Frosting
This easy peppermint cupcake recipe is topped with a silky smooth white chocolate buttercream frosting for the ultimate holiday dessert!
Course
Dessert
Prep Time
45
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
24
Author
Kat Jeter & Melinda Caldwell
Ingredients
Peppermint Cupcakes
15.5
oz.
box Yellow Cake Mix
3.4
oz
box Instant Vanilla Pudding Mix
3/4
c.
Sour Cream
3/4
c.
Vegetable oil
3
Eggs
1
tsp
Peppermint extract
White Chocolate Buttercream Frosting
2
c.
butter
softened
4
c.
Powdered Sugar
12
oz.
White Chocolate
finely chopped
1/2
c.
Heavy Cream
2
tbsp
Peppermint
, crushed
Instructions
Peppermint Cupcakes
Preheat oven to 350 degrees F.
In a large mixing bowl combine boxed cake mix, vanilla pudding mix, sour cream, vegetable oil, eggs, and peppermint extract.
Prepare a muffin pan by inserting a cupcake liner in each cup.
Once combined pour the peppermint cupcake batter into the cupcake liners filling about 2/3 full.
Bake for 20 - 25 minutes until you can insert a toothpick and it comes out clean.
Remove cupcakes from oven and let them cool completely.
White Chocolate Buttercream Frosting
In microwave heat heavy cream until boiling.
Pour heavy cream over white chocolate and stir together until chocolate is fully melted.
Let white chocolate cool for 5 minutes.
In a large mixing bowl cream together butter and powdered sugar until light and fluffy.
While continuing to mix butter and sugar slowly pour in white chocolate.
Whip until fully incorporated and light and fluffy.
Pipe frosting onto filled cupcakes.
Sprinkle with crushed peppermint