From Sally's Baking Addiction
White Chocolate Peppermint Cupcakes
- Time
- 3 hr 35 min
- Makes
- 14
- Ingredients
- 19
12 things you may not have.
Get the recipe at Sally's Baking Addiction (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup (120g) full-fat sour cream at room temperature*
- 1/2 cup (120ml) whole milk at room temperature*
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract (reduce to 1/4 teaspoon for less intense flavor)
- 1/8 teaspoon salt
- optional: green or red food coloring, crushed candy canes, coarse sugar sprinkles for topping
The method
The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.