White Chocolate Peppermint Cupcakes

Ingredients / What You Need


  • 2 Eggs, Large.
  • 1 Cup All Purpose Flour.
  • 1 1/2 Teaspoons Baking Powder.
  • 1/2 cup Granulated sugar

  • 1 tsp Peppermint extract

  • 2 3/4 cup Powdered sugar

  • 1/4 tsp Salt

  • 1 tsp Vanilla extract

  • 4 oz White chocolate

  • 1/2 cup Butter, unsalted

  • 4 oz Cream cheese

  • 1/4 cup Sour cream or plain yogurt

  • Candy Canes.
  • A Cupcake Pan (If you don’t have a cupcake pan, substituting for baking cups works as well. If they are the foil baking cups, you only have to use one and if they are the paper baking cups then you have to double it up and put it on a pan but otherwise, it should work fine (my cupcake fan didn’t fit in my toaster oven))


The Batter



1/4 Cup Unsalted Butter, Softened.

1/2 Cup Granulated Sugar.

2 Large Egg Whites.

1 Tsp Vanilla Extract.

2oz White Chocolate, Melted.

1 Cup All Purpose Flour.

1/4 Cup Sour Cream (Alternative: Plain Yogurt)


  1. Preheat your Oven to 350.
  2. Grab a large bowl.
  3. Put the 1/4 Cup Unsalted Butter into the bowl. 
  4. Put the 1/2 Cup Granulated Sugar into the bowl.
  5. Put the 2 Large Egg Whites into the bowl. (MAKE SURE YOU DO NOT PUT THE ENTIRE EGG INSIDE, When you crack the eggs, do not let the yellow part into the bowl and instead slowly move the yellow piece slowly from one side of the broken egg to the other until all of the gooey stuff stops pouring.)
  6. Put the 1 tsp Vanilla Extract.
  7. Melt the 2 oz. White Chocolate in the microwave (I suggest putting it into the microwave for only a minute and then take it out and stir it, it should be done at this point but you could put it in for another 30 seconds. If you put it in too long however, it will burn and become completely unusable.)
  8. Pour the melted white chocolate into the bowl.
  9. Pour 1/4 cup Sour Cream (or Alternative) into the bowl.
  10. Stir all of this together if you have not been doing so.
  11. Pour 1/2 Cup Flour into the Batter and then Stir.
  12. Pour 1/2 Cup Flour into the Batter and then Stir. (If you did not do this in 1/2 segments, that is okay, it just makes things slightly easier.)
  13. Bake for 20 Minutes (Or until the toothpick can come out clean!)

The Batter will be a little think but should otherwise be fine

(and please, enjoy the smell because it is heavenly!)




2 oz. White Chocolate, Melted.

4 Oz. Cream Cheese, Softened.

1/4 Cup Unsalted Butter, Softened.

1 Tsp. Peppermint Extract.

2 3/4 Powdered Sugar, Sifted.


Finished Product


My Thoughts


I really wish the cupcake ultimately made a lot more and I’m sure you could easily double the batter. The cupcake itself tastes great but I really wish that the peppermint had been incorporated into the batter rather than just the icing as my initial attraction to this cupcake was the peppermint. I did over cook some of the cupcakes a little bit but I was using a toaster oven and I think that was more trial and error than anything else.

Upon watching other’s reactions and trying them myself (I brought them to a kitchen dinner), I have a concern that the batter was way too dry though the icing was quite possibly the saving grace. I don’t know the exact cause of this problem so if anybody has any suggestions or tips, I would love to hear your suggestions!


Recipe Came From : White Chocolate Peppermint Cupcakes by BakedbyRachel.

If you want more cupcake recipes that I have tried (along with pictures), please make sure to let me know! And if you happen to make any, make sure to send me some cupcakes (or maybe just a picture)


Published by

Sabrina Ingram

Hello, my name is Sabrina Ingram. I am the author of The White Butterfly and The Girl in the Cage. You can find me on my website (www.sheswritingmore.com) where I talk about writing, books, personal things, and much more!

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