Peppermint White Chocolate Latte Cupcakes

Instructions

For Cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract.
4. In a small bowl,a dd the espresso powder to the buttermilk and mix to dissolve. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk mixture then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the melted white chocolate into the batter until well combined.
5. Divide the batter into the prepared cupcake liners, filling each about ¾ of the way. Bake the cupcakes until a tester comes out clean, about 12-15 minutes. Cool for 1-2 minutes in pans before transferring to a cooling rack. Let cool completely before frosting.

For Frosting:

1. Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Frost the cupcakes and top with crushed candy canes.