For the Vanilla Peppermint Cupcakes

• 1/2 C (113 g) Salted Butter, at room temperature
• 1 3/4 C (375 g) Granulated Sugar
• 2 Lg Eggs, at room temperature
• 2 tsp Pure Vanilla Extract
• 1/2 tsp Peppermint Extract
• 1 1/4 C (295 mL) Buttermilk, at room temperature
• 2 1/2 C (310 g) All Purpose Flour
• 2 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the White Chocolate Peppermint Frosting

• 1/2 C (113 g) Salted Butter, at room temperature
• 6 oz ( g) Cream Cheese, at room temperature
• 8 oz (230 g) White Chocolate Chips
• 1/3 C (90 mL) Heavy Cream
• 4 C Powdered Sugar
• 1/4 tsp Peppermint Extract
• 1 tsp Pure Vanilla Extract
• Pinch of Salt
• Red Gel Food Coloring