White Peppermint Truffle Cupcakes with Peppermint Cream Cheese Frosting

Soft white peppermint truffle cupcakes filled with creamy white chocolate truffles and topped with smooth peppermint cream cheese frosting. A festive yet approachable dessert that’s perfect for Christmas gatherings, holiday dessert tables, or seasonal baking.

Servings

Ingredients

Cupcake Ingredients

1 3/4 cup cake flour
2 teaspoons baking powder
2/3 cup whole milk or half and half
1 teaspoon vanilla extract
4 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 Ingredients

1/2 cup butter softened
8 ounces cream cheese softened
3 Tablespoons vanilla
1 teaspoon peppermint extract
31/2-4 cups powdered sugar
pinch of salt

Instructions

Cupcake Instructions

Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the cake flour, sugar, and baking powder. Set aside.
In a separate bowl, combine the milk, vanilla extract, butter, and sour cream. Mix until smooth.
In another clean bowl, beat the egg whites on high speed until stiff peaks form.
Add the dry ingredients to the milk mixture and whisk until just combined.
Gently fold in the beaten egg whites until the batter is smooth and light.
Using a large scoop (about 3 tablespoons), divide the batter evenly among the prepared muffin cups.
Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven and allow them to cool in the pan.
Once slightly cooled, gently press a peppermint truffle into the center of each cupcake. Allow cupcakes to cool completely before frosting.

Peppermint Cream Cheese Frosting Instructions

In a large bowl, beat the butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until light and fluffy.
Add the peppermint extract and vanilla extract. Mix until fully combined.
Frost cooled cupcakes using a piping bag or offset spatula.
💡 Peppermint tip: The flavor strengthens as it sits — start light and adjust carefully.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Bring cupcakes to room temperature before serving for best texture and flavor.
For a lighter peppermint flavor, reduce peppermint extract to ¼ teaspoon.
These cupcakes are ideal for holiday gatherings and can be baked a day ahead.