White Chocolate & Peppermint Cupcake Recipe | Christmas Bakes 2023!

Hello lovelies,

You didn’t honestly think I’d go through the festive season without making and sharing at least one batch of cupcakes with you, did you?

You guys know me well enough by now to know that I couldn’t physically go through Christmas without making a festive batch of delicious cupcakes, it’s practically embedded in my DNA at this point.

Cupcakes really are just that one sweet treat that ALWAYS hits the spot and boy, does this batch certainly do that!

Every year myself and my family go to our local church to help out at the Christmas fair. It’s a tradition in our family now and every year I bake the church something yummy to sell.

You guessed it! This year I made a batch of candy cane themed cupcakes (which I’ve wanted to bake for a while now, I was just patiently awaiting christmas) and they sold rapidly, especially with the kiddies.

The peppermint flavouring with the white chocolate chips worked so perfectly with one another and seemed to be a hit!

So, I knew I just had to share these little beauties with you all, we don’t gate keep around here.

If these cupcakes are tickling those tastebuds and getting those saliva glands working, you know the drill. Keep on scrolling below and you’ll find my recipe:


Category: Sweet Treat

Serves: 20

Prep Time: 10 Minutes

Bake Time: 15-20 Minutes

Decorating Time: 30 Minutes

Overall Time: 1+ Hours


Ingredients You Need For The Cupcakes:

  • 226g Of Butter / Stork
  • 226g Of Caster Sugar
  • 4 Large Eggs
  • 2tsp Of Peppermint Extract
  • 226g Of Plain Flour
  • 1tsp Of Baking Powder
  • 300g Of White Chocolate Chips

Ingredients You Need To Decorate The Cupcakes:

  • 250g Of Unsalted Butter
  • 500g Of Icing Sugar
  • 2tsp Of Vanilla Extract
  • 1tsp Of Red Food Colouring
  • 20 Mini Candy Canes
  • 2 Large Candy Canes, Crushed

How To Make The Cupcakes:

  • Firstly, gather together your equipment and ingredients, line a 12 hole cupcake tin with cupcake cases and preheat the oven 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a large bowl, using an electric whisk, beat together the 226g of butter with 226g of caster sugar until light and fluffy.
  • Next, one at a time, beating well between each addition, beat in the 4 large eggs and 2tsp of peppermint extract.
  • Now, mix in the 226g of self-raising flour and 1tsp of baking powder until fully combined.
  • In a separate large bowl, add the 300g of white chocolate chips and 2tbsp of self-raising flour. Then, toss the white chocolate chips in the flour until fully coated.
  • Add the coated white chocolate chips into the cake mixture and carefully fold through.
  • Divide the cake mixture into the 12 cupcake cases.
  • Place into the oven for 15 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
  • Once baked, remove from the oven and leave to cool in the cupcake tin for 5 minutes before transferring onto a wire rack to cool completely.

How To Decorate The Cupcakes:

  • Now that the cupcakes have cooled, it’s time to decorate.
  • In a large bowl, using an electric whisk, beat the 250g of unsalted butter until loosened, light and fluffy.
  • In two/three additions, beating well between each addition, beat in the 500g of icing sugar until a buttercream has formed.
  • Mix in the 2tsp of vanilla extract.
  • As equal as possible, divide the buttercream into two large bowls and to one of the bowls, add 1tsp of red food colouring and mix in until the buttercream has fully turned red.
  • Attach a 2D piping nozzle to a piping bag.
  • Cut a large piece of clingfilm, and line the clingfilm with one line of the red coloured buttercream, then next to that line, add a line of plain buttercream.
  • Roll the clingfilm into a sausage like shape and twist the two ends tightly.
  • Snip one end of the clingfilm sausage off and place into the prepared piping bag.
  • Pipe the buttercream onto your cupcakes.
  • In a sandwich bag, add two large candy canes. Using a rolling pin, crush the candy canes into very small pieces.
  • Sprinkle the crushed candy canes over the top of the iced cupcakes.
  • Finally, add a small candy cane onto the top of each finished cupcake.

That’s your White Chocolate & Peppermint Cupcakes prepared, baked and decorated, ready for you to enjoy this christmas.

These may be a simple bake but you can’t deny that these don’t look and sound incredible. They scream Christmas and I LOVE it!

I don’t think you can beat a good old cupcake at Christmas! They’re loved by all ages and always go down a treat with a nice hot cuppa (does that make me sound old or what haha).

Let me know in the comments below if you make these cupcakes yourself and if you do, what your thoughts are on them. Are you a white chocolate and peppermint lover?

Sending you all tons of love & hugs as always,

Elle xo

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