white chocolate butter cream frosting on a peppermint cupcake
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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
Cook Time 20 minutes
Total Time 1 hour 5 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