I have to be honest… the last couple of weeks have been a bit crazy! The good type of crazy, but between travel and all of the Just Jill Shop holiday specials, it’s been busy around here!

So, to take a little break from the day-to-day, I decided to do some baking.

While fall is all about pumpkin, peppermint is the seasonal favorite of winter. But when I looked through my recipe box and my grandma’s recipe box, I didn’t see a single peppermint recipe. I know… I couldn’t believe it either!

Peppermint White Chocolate Cupcakes

That’s why I decided to create one of my own. My brand new peppermint white chocolate cupcakes! This is a new one for me but I have to say, it may become a seasonal favorite. Each bite is filled with holiday cheer 🙂

One of the best parts about this recipe is that the cake is actually made with box cake mix. Because let’s face it… the holidays can be crazy and the simpler the recipe the better!

Here’s how you can bake this festive treat just in time for Christmas.

White Chocolate Peppermint Cupcakes

White Chocolate Peppermint Cupcakes

Take a bite of holiday cheer with this cupcake recipe that features a chocolate base, white chocolate frosting and peppermint throughout!



  • 1 Box (16.5-ounce) of chocolate cake mix
  • Other ingredients listed on the cake mix box
  • 1/2 teaspoon peppermint extract


  • 6 ounces white chocolate (chips or coarsely chopped)
  • 1 cup unsalted butter (softened to room temp)
  • 1/4 cup heavy cream
  • 2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/8 teaspoon salt



  1. Preheat oven to 350° F.
  2. Mix the cake mix according to the instructions on the box.
  3. Add the peppermint extract and mix thoroughly.
  4. Pour the mix into 24 cupcake tins filling each 1/2 to 2/3 way full.
  5. Bake for 15 minutes, remove from the oven, and let cool completely. Set aside.
  6. Frosting:
  1. Melt the white chocolate in a double boiler or a microwave. I recommend a double boiler, but if you use a microwave, melt in 20-second increments, stopping and stirring until smooth. Allow the chocolate to cool for 10-15 minutes.
  2. In a stand mixer or a bowl using a handheld mixer, beat the butter on high speed until completely smooth and creamy (about 2 minutes). Switch to medium-high speed and beat in the heavy cream, vanilla extract, peppermint extract and sugar. Once combined, switch to low speed and steadily pour your white chocolate into the mixer while it's still running. Add a pinch of salt to taste.
  3. Add the frosting to a piping bag or frost with a knife. Top them with crushed candy canes or sprinkles!


If you want to make these ahead of time, they can be stored for 3 to 4 days.

Do you think you’ll give this one a try? I can tell you that with one bite, it put me right into the festive mood!

From my kitchen to yours,


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