White Peppermint Truffle Cupcakes with Peppermint Cream Cheese Frosting

There is nothing quite like biting into the center of a soft white cupcake with a truffle filling. Add a little bit of cream cheese to that and you have a recipe of heaven. These are so simple to make and a crowd pleaser. Perfect for holiday parties and get-togethers. Enjoy!

Cupcakes

  • 1 3/4 cup cake flour
  • 2 teaspoon baking powder
  • 2/3 cup whole milk (or half and half)
  • 1 teaspoon vanilla
  • 4 whole egg whites (room temperature)
  • 6 Tablespoons butter (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 18 round white Lindt peppermint truffles (unwrapped)

Frosting

  • 1/2 cup butter (softened)
  • 1- 8oz. cube cream cheese (softened)
  • 3 Tablespoons vanilla
  • 1 teaspoon peppermint extract
  • 1 pound powdered sugar
  • pinch of salt

Cupcakes

  1. Preheat oven to 325 degrees. Place paper liners in wells of muffin tin. Whisk flour, sugar and baking powder into mixing bowl. In a separate bowl, add milk, vanilla, butter and sour cream. In another separate bowl, beat egg whites on high speed until stiff peaks form. Add dry ingredients to milk mixture. Whisk in remaining egg whites. Using large scoop (3 T.) fill muffin wells. Bake for 17-20 minutes until wooden toothpick inserted comes clean. Remove from oven, keeping in pan. Insert truffle into center of each cupcake. They will melt and become quite runny. Let cool.——I think it's important to note that these cupcakes are not too sweet. There is such yummy goodness going into and onto these cupcakes that more sugar would be overkill.

Frosting

  1. Cream butter and cream cheese together until smooth. Add other ingredients and beat until nice and smooth. Pipe onto cooled cupcakes. Store in refrigerator. Take out about an hour before serving. Enjoy!

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