Vanilla Cupcakes with Mint White Chocolate Icing


I told my friend I’d bake her some cupcakes for her student group fundraiser, and I felt it needed to be something Christmasey, being November and all. I tend to frequent Second Cup when I’m trying to study, and am kind of in love with their Candy Cane hot chocolate. It’s basically a white hot chocolate with peppermint in it, aka amazing. I decided to try and recreate this drink in cupcake form. It turned out quite well. I find that white chocolate gets overpowered really quickly in baking, but the icing was still pretty excellent. 


I really enjoy that I happened to have snowflake sprinkles! 

I wanted a pretty neutral base so that the icing would stand out, and just went with basic vanilla. 



  • 1-¾ cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • 3/8 cup oil
  • 2 tbsp. apple sauce
  • 2 tbsp. vanilla
  • 1 tbsp. apple cider vinegar


  1. Preheat oven to 350F. Line cupcake tins with ~15 liners
  2. Whisk together flour, sugar, baking powder, baking soda, and salt
  3. Mix milk, oil, apple sauce, vanilla, and apple cider vinegar together
  4. Combine wet and dry ingredients. Don’t overmix. 
  5. Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size. 



  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup icing sugar
  • ½ tsp. peppermint extract, heaping
  • 70g white chocolate chips, melted
  • ½ tbsp. milk
  • pinch of salt


  1. Cream the butter until soft. Add icing sugar until well mixed.
  2. Add salt and peppermint extract and mix well.
  3. Melt chocolate chips, and add to butter mixture. Mix thoroughly. Add milk (and add more as needed). 

*Next time, I would start off with ¼ tsp. of peppermint extract, and add more from there as needed.


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