White Chocolate Cupcakes with Peppermint Buttercream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich white chocolate cupcakes topped with a smooth peppermint buttercream frosting and finished with crushed candy canes. A festive treat with a perfect balance of chocolate and mint.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup white chocolate chips
- 1/2 tsp vegetable oil
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 Tbsp vanilla extract or vanilla bean paste
- 2/3 cup granulated sugar (two thirds)
- 6 Tbsp butter (room temperature)
- 2 in large eggs (room temperature (or place eggs a dish of warm water for 5 minutes before using))
- PEPPERMINT BUTTERCREAM:
- 1/2 cup butter (softened)
- 2 - 2 1/2 cups powdered sugar (depending on your tastes)
- 2 Tbsp heavy cream
- 3/4 tsp peppermint extract
- Red food coloring (optional)
- Crushed candy canes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 212mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 58mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.