Ingredients
1¾cupscake flour,spoon & leveled
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,at room temperature
2tsppurer vanilla extract
1tsppeppermint extract
½cupfull fat sour cream,at room temperature
½cupwhole milk,at room temperature
6ozwhite chocolate,coarsely chopped
1cupunsalted butter,softened to room temperature
2cupsconfectioner’s sugar
¼cupheavy cream
1tsppure vanilla extract
½tsppeppermint extract,reduce to ¼ teaspoon for less intense flavor
⅛tspsalt
food coloring,green or red
candy canes,crushed
coarse sugar sprinkles
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed until smooth and creamy for about 1 minute.
Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
Pour/spoon the batter into the liners. Bake for 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Melt the white chocolate in a double boiler or use the microwave. If using the microwave, melt in 20-second increments stopping and stirring until completely smooth. Allow to cool for 10 minutes.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until completely smooth and creamy for about 2 to 3 minutes.
Switch to medium-high speed and beat in the confectioners’ sugar, heavy cream, vanilla extract, and peppermint extract.
Once combined, switch to low speed and slowly pour the white chocolate in with the mixer running. Taste.
Top with crushed candy canes and coarse sugar sprinkles, if desired.
Store leftovers in the refrigerator for up to 3 to 4 days.
