For the cupcakes:

• 1 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 6 tablespoons Nellie's Free Range Unsalted Butter, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 4 large Nellie's Free Range Eggs, whites only, room temperature
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup (3 ounces) high quality white chocolate chips (save the rest of the bag for the frosting!)
• 12 to 14 round white chocolate truffles, unwrapped

For the frosting and garnish:

• 1 1/3 cups (8 ounces) high quality white chocolate chips
• 1 cup (2 sticks) Nellie's Free Range Unsalted Butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons whole milk or heavy cream, optional
• Pink food coloring, optional
• Peppermints, gumdrops and sprinkles, for decoration

To make the cupcakes:

• Preheat oven to 325F. Grease or line a standard 12-cup muffin tin. In a medium bowl, whisk together flour, baking soda, and salt. In a small bowl, mix the milk with the vanilla extract.
• In another medium mixing bowl, use an electric mixer on high speed to cream the butter and sugar until well combined and fluffy. Add the sour cream and beat until fully combined.
• Place 1/2 cup white chocolate chips in a small microwave safe bowl and microwave at 15 second intervals, stirring between each round, until just melted and smooth (see notes). Set aside to cool.
• In a large mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
• Slowly add the egg white mixture to the butter mixture in three batches, mixing at medium speed until incorporated.
• Next, add a third of the flour mixture to the batter and mix until well incorporated. Then, add a third of the milk mixture and mix until well combined. Continue alternating betweeen wet and dry ingredients, adding a third portion at a time, until all ingredients have been combined.
• Fold the lukewarm melted white chocolate into the batter until fully incorporated.
• Divide batter evenly between the 12 cups of the prepared muffin tin, filling each cup 3/4 full. If you have any extra batter, add to a second muffin tin.
• Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean and the tops are fully set.
• Allow cupcakes to cool for 5 minutes after removing them from the oven, then use a sharp paring knife to cut a 1/2" deep "X" into the top of each cupcake.
• Insert an unwrapped white chocolate truffle into each cupcake, pressing it down until it’s level with the top of the cupcake. With the cupcakes still warm out of the oven, the chocolate will begin to melt and make a delicious chocolaty center. Set aside to cool fully before frosting.

To make the frosting:

• Place 1 1/3 cups white chocolate chips in a small glass bowl and microwave at 15 second intervals, stirring between each round, until just melted and smooth (see notes). Set aside to cool.
• In a separate bowl, use an electric mixer on high speed to beat butter, powdered sugar and vanilla together until well blended and fluffy.
• Fold the lukewarm melted white chocolate into the frosting until well incorporated.
• If your frosting seems too thick to pipe or spread, add milk or cream one tablespoon at a time to achieve the desired consistency. If using, add food coloring and mix until color is uniform.

To assemble the cupcakes:

• Once the cupcakes have fully cooled, pipe the frosting onto each cupcake using a piping bag or a zip-top bag with the corner tip cut off (if preferred, you can also spread the frosting on with a spatula or dinner knife).
• Garnish each cupcake with peppermints, gumdrops and sprinkles to your liking.

Nellie’s Notes:

It’s very easy to burn chocolate when melting it in the microwave, so be sure to only heat it for 15 seconds at a time (you can even use 50% power if you want to be extra careful), and to stir well between each interval to ensure even heating.