White Chocolate and Peppermint Cupcakes

• Unsalted butter (softened, room temperature), 6 tablespoons, 85g
• Granulated sugar, ¾ cup, 150g
• Vanilla extract, 2 teaspoons, 10g
• Sour cream, 6 tablespoons, 90g
• Egg whites, 3 large, ~90g
• All-purpose flour, 1¼ cups, 150g
• Baking powder, 2 teaspoons, 8g
• Milk, 8 tablespoons, 120g
• White chocolate baking chips, ½ cup, 85g

• Powdered sugar, 4 cups, 480g
• Unsalted butter (softened, room temperature), ½ cup, 113g
• Milk, 3 tablespoons, 45g
• Peppermint extract, 2 teaspoons, 10g
• Salt, 1 teaspoon, 6g
• Red gel food coloring, a few drops
• Red glitter sprinkles, for topping

In a large mixing bowl, combine the butter, sugar, vanilla, sour cream, and egg whites. Mix until smooth.

Add the flour and baking powder and continue mixing until just combined. Stir in the milk, then fold in the white chocolate chips.

Line a cupcake pan with liners. Fill each cup with about 6 ounces of batter, making 12 cupcakes.

Bake at 350°F (175°C) for 17–20 minutes, until the edges are lightly golden and a toothpick comes out clean. Cool for 30 minutes.

While the cupcakes are cooling, make the frosting. In a stand mixer, whip together the powdered sugar, butter, milk, salt, and peppermint extract for 7–8 minutes until light and fluffy with stiff peaks.

Line one side of a piping bag with red gel food coloring, then fill with the frosting. Pipe swirls onto the cooled cupcakes and top with red glitter sprinkles.