Moist homemade white chocolate cupcakes with white chocolate peppermint cream cheese frosting. A fun and festive holiday dessert!

If you’re on Goodreads, you might have received an email this week with your yearly stats. It’s the first I remember ever getting… probably because this is the first year in a while that I ever really read a bunch. I have friends that read way more than I do. But going from maybe a few books to double digits is a nice change. My goal for next year will be to at least surpass the number of books I read this year. That may prove challenging if I don’t find any good authors to binge on…or not. Only time will tell though! And maybe I’ll be lucky enough to find some other authors I fall in love with. I do still have a handful of Colleen Hoover books to read. So, that’ll be a good start to 2017.

I’ve never liked resolutions, but I can absolutely get behind making goals. I feel like if you’re going to make a change, you should just do it and not wait for the new year. But, if you’re looking to reach a number of something or are challenging yourself in some way (GOALS!), it’s worth waiting and comparing one segment of time to another. Or, in this case, 2017 compared to the current year. I’ll stick with reading more books. It’s a good goal to have. I should start compiling a list of fun ones to read. If you’ve read any amazing books this year, send the titles my way!

Do you make resolutions or goals?

I went on a mini baking spree yesterday… more goodies from that baking session to come! But, for now…


Moist homemade white chocolate cupcakes, topped off with creamy white chocolate peppermint cream cheese frosting! A dusting of crushed peppermint candies offer the perfect finishing touch!

These are super easy to whip up! And, a nice bonus, this recipe makes a fairly small batch so you won’t have a ton of cupcakes lingering around the house taunting you. BUT, it’s easy enough to double or even triple if you want to feed a crowd! Perfect for a few, or many!

Just be sure to make these soon! An essential Christmas cupcake!

These white chocolate peppermint cupcakes are a must make for the holidays!

Moist homemade white chocolate cupcakes with white chocolate peppermint cream cheese frosting recipe from @bakedbyrachel
No ratings yet

White Chocolate Peppermint Cupcakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 8 cupcakes
Moist homemade white chocolate cupcakes with white chocolate peppermint cream cheese frosting. A fun and festive holiday dessert!



  • 1/4 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 oz white chocolate, melted
  • 1 C all purpose flour
  • 1/4 C sour cream or plain yogurt


  • 2 oz white chocolate, melted
  • 4 oz cream cheese, softened
  • 1/4 C unsalted butter, softened
  • 1 tsp peppermint extract
  • 2 3/4 C powdered sugar, sifted


  • Candy canes, crushed


  • Preheat oven to 350°F. Prepare a standard cupcake pan with 8 paper liners. Set aside. 
  • In a heat safe bowl, microwave 2 ounces white chocolate in 30 second intervals, stirring between each interval. Set aside, stirring occasionally to cool. 
  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add egg whites, followed by vanilla. Scrape the bowl as needed. Mix in cooled melted chocolate, followed by salt and baking powder. Add flour in 1/2 cup portions until all flour has been added. Increase speed after each addition. Finally, add sour cream, mixing until just combined and no streaks remain. 
  • Divide batter between prepared paper liners using a large cookie scoop. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then trasnfer to a wire rack to cool completely. 
  • Meanwhile, crush candy canes in a plastic bag until only fine crumbs remain. 
  • To prepare frosting, melt 2 ounces white chocolate in a heat safe bowl. Add butter and cream cheese to a large bowl or stand mixer, beating until light and fluffy and well combined. Mix in cooled melted white chocolate, followed by peppermint extract. Add 1 cup of powdered sugar at a time, mixing well between additions. Continue mixing until fully combined. Transfer frosting to a large piping bag, fit with a piping tip. 
  • Frost cooled cupcakes. Immediately sprinkle crushed peppermint candy dust over frosting. 
  • Store cupcakes in an airtight container for up to several days. 


A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel


Calories: 515kcal, Carbohydrates: 75g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 227mg, Potassium: 103mg, Fiber: 0.5g, Sugar: 62g, Vitamin A: 594IU, Vitamin C: 0.1mg, Calcium: 100mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert

This post contains affiliate links.

Moist homemade white chocolate cupcakes with white chocolate peppermint cream cheese frosting recipe from @bakedbyrachel