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Recipe : Peppermint Cupcakes for Santa

December 17, 2012 by Lauren Kapeluck

Our cupcake contributor, Lauren of Crave. Indulge. Satisfy., is here with a delicious new recipe….

It’s official…I am in full holiday baking mode at my house!  After a trip to World Market and discovering all sorts of adorable mint green and red baking tins, parchment paper and striped and polk a dot cupcake wrappers my mind has been going non stop dreaming up all sorts of sweet treats for the month of December!  I went to the store and stocked up on a variety of flavored baking chips, chocolates, sprinkles, confectioner’s sugar and candy canes!  I think my pantry is now fully loaded and ready to embrace the season of baking!  To kick things off I chose peppermint as the theme and created a fun Peppermint and White Chocolate cupcake that is sure to be a hit at your upcoming holiday festivities.

If you are long time follower of Half Baked you may remember the Hot Chocolate Cupcakes with Peppermint Buttercream I created last year.  I am a huge fan of peppermint this time of year, so I decided to stick with that flavor and do a spin off creating a completely different version of a peppermint cupcake.

This year the cake starts as a basic white recipe with Andes Peppermint Crunch Baking Chips added, providing both a peppermint flavor and a sprinkling of red throughout.  These cupcakes are certainly festive on their own before any icing is added.  To complement the peppermint flavor I used a white chocolate buttercream.  The pairing of white chocolate and peppermint works so well together, although I’m sure you already know this if you are fan of peppermint bark!

To finish off the look of these cupcakes I crushed up some candy canes with a rolling pin and sprinkled them on top of the buttercream.  It’s the perfect little red and white peppermint treat perfect for you, your family and friends and even for Santa! S o this year instead of leaving Santa a plate full of cookies, I bet he would love it if you gave him some cupcakes and milk!

Peppermint Cupcakes with White Chocolate Buttercream
recipe by Lauren Kapeluck
(makes 28 cupcakes)

For the cake:
2 sticks unsalted butter, softened
2 cups sugar
5 egg whites
1/2 tsp peppermint extract
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup sour cream
1 cup Andes Peppermint Crunch Baking Chips

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In bowl of stand mixer beat butter and sugar on medium speed until creamy.
  3. Add in egg whites one at a time mixing well after each addition.
  4. Add peppermint extract and mix.
  5. In medium bowl combine flour, baking powder and salt.
  6. Gradually add flour mixture and milk alternating and scraping down bowl as necessary.
  7. Stir in sour cream and peppermint chips.
  8. Fill cupcake liners 2/3 full with batter.
  9. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  10. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.

For the buttercream:
2 sticks unsalted butter, softened
6 (1oz) squares white chocolate
1/2 cup heavy cream
1 tsp vanilla extract
6-7 cups confectioner’s sugar

  1. In microwave safe bowl combine white chocolate and cream.
  2. Microwave on high for 30-second intervals, stirring after each until chocolate is melted (approximately 1 1/2 minutes). Let cool completely.
  3. In bowl of stand mixer combine butter and chocolate mixture.  Beat at medium speed until creamy.
  4. Add vanilla and mix well.
  5. Gradually add in confectioner’s sugar 1 cup at a time, scraping down sides of bowl as necessary.
  6. Place buttercream in a piping bag fitted with large round tip and squeeze a dollop on top of each cupcake.
  7. Garnish with crushed candy canes.

Note : If you decide to garnish with candy canes, it is best to eat these cupcakes within a few hours of decorating as the candy will start to melt into the icing after sitting over time.

Wishing you all a wonderful holiday season!  Enjoy!

December 17, 2012 by Lauren Kapeluck

Lauren Kapeluck , CONTRIBUTOR

Lauren is a monthly contributor for The Cake Blog. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.

connect with Lauren :

Make the most of citrus season with one of these cake recipes!

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Comments

  1. Martha T says

    December 17, 2012 at 9:14 am

    These are going to the top of my “want to bake” list!

  2. Jackie says

    December 18, 2012 at 8:37 am

    I’ve tried numerous of your recipes Lauren and they never disappoint. Looking forward to trying this one with my family. Thank you for sharing!

  3. Abbey says

    December 19, 2012 at 11:30 am

    I’m going to tell you…I saw these and knew I had to make them because I had the same exact cupcake liners and I wanted a fun Christmas cupcake to make with them. I made them last night for a work lunch today and OH.MY.GOSH they are amazing. They are SOOO good. I’m so glad I saw this recipe and plan to share it with my readers on my blog, as well. Nice work! Can’t wait to see more of your ideas!

  4. Jennifer says

    December 27, 2012 at 5:50 am

    So cute!! Perfect for the occasion of Christmas. They are going to look beautiful on my white cupcake stands. Plus little edible glitters on the top will make it even more beautiful.

  5. Vannessa says

    November 25, 2013 at 1:16 pm

    These look delicious! Just one question–what is the equivalent of 1stick of butter? Is it 1/2 cup or 8 oz?

    • Cheryl says

      December 2, 2013 at 4:37 pm

      Vannessa, 1 stick of butter equals to 4 ounces or 1/2 cup.

  6. Kelli says

    December 5, 2013 at 1:53 pm

    Can I refrigerate the frosting for a couple hours?

  7. Madeleine says

    November 27, 2016 at 3:32 am

    Is 2 sticks of butter 226g? Sugar 400g?
    Can I know what metric standards does the receipe go by? I googled and got a few different standards.

    • Carrie Sellman says

      November 29, 2016 at 12:00 pm

      Our recipes are written using US cups. So two sticks of butter would be 226g. Two cups of sugar would be 400g. Hope that helps Madeleine!

  8. Amanda Nichol Schroeder says

    December 3, 2016 at 9:39 am

    Hello! I’d love to make these. Any high altitude recommendations?

    • Carrie Sellman says

      December 6, 2016 at 11:35 am

      Unfortunately, we do not have a ton of experience with high altitude baking. But this is definitely the best chart I’ve seen. Hopefully it can provide some guidance for you!

      https://www.kingarthurflour.com/learn/high-altitude-baking.html

  9. Amanda Nichol Schroeder says

    December 11, 2016 at 11:08 am

    These came out great! A little brown on the bottom, but otherwise perfect. I adjusted them for high altitude.

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