These moist white chocolate cupcakes are infused with sweet white chocolate goodness. Light and fluffy with a soft, tender yet flaky crumb. Dressed in a rich soft white chocolate buttercream and sprinkled with white chocolate chips for that added luxury. These are bound to be your new favorites.
Table of Content
I will be honest, I am not a huge fan of white chocolate. I'm a dark chocolate person. Yup! The darker the chocolate the better for me. I'm probably among the few who actually can eat 70% dark chocolate as a snack! I know!
And yet, this white chocolate buttercream is an exception. It must be the richness of the buttercream and the vanilla, while the sweetness is kinda subtle. I know that's hard to believe, you have to try it for yourself to know what I mean.
My kids love these cupcakes. In fact, Aadi loves white chocolate very much. So, often this would be his pick. These cupcakes are also white chocolate-based and I love eating them just plain. No frosting at all! And better yet, I love them still warm.
Ingredients and substitutes
- White chocolate - This is the star of the show here. So make sure you use a good quality white chocolate, both for the cupcakes and buttercream. Commercial brand compound chocolate is really sweet and oily. I use a good quality Couverter White Chocolate
- Sugar - I only use white sugar in this. Because I really like to keep the cupcakes white. And yet, I love exploring and have added brown sugar before. That added flavor from the molasses is - OMG!
- Sour cream - The sourness helps offset some of the richness and sweetness of the chocolate. If you don't have sour cream you can also use buttermilk instead. I have shown you how to make homemade sour cream as well as buttermilk so there should be no reason not to use them.
Step by step instructions (pin)
Cupcakes
- Preheat oven to 160 C / 320 F.
- Line muffin pan with cupcake liners.
- Melt white chocolate in the microwave or double boiler and set aside to cool.
- Sift flour, baking powder, baking soda, salt and set aside.
- In the bowl of a stand mixer with the whisk attachment whip the eggs with a pinch of salt until foamy - ribbon stage - and set aside.
- Cream butter and sugar until light and fluffy (no need to wash the mixer bowl after the eggs).
- Add the sour cream and vanilla.
- Next, add flour and combine well.
- Gently fold the melted cooled white chocolate into the butter/flour mix.
- Lastly, fold the egg mixture into the batter.
- Scoop batter into cupcake liners.
- Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 22 mins).
Buttercream
- Melt the white chocolate in the microwave or double boiler - and set aside to cool.
- In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and foamy.
(no cheating. Whip for a good few minutes so you incorporate some air in) - Add vanilla and salt - and mix some more.
- Lastly, add the cooled white chocolate.
- The chocolate will make the buttercream firm which is great for piping.
- If necessary add one or more tbsp of cream to bring to piping consistency.
- Place buttercream in a large piping bag with a star tip and pipe a bit swirl on top.
- Sprinkle more chocolate chips while the buttercream is still wet.
Frequently asked questions
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, yogurt, apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.
What other frostings can I use?
Oh, these cupcakes are delicious with just about any frosting. If you don't want to use this white chocolate buttercream frosting, I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
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Printable Recipe
White Chocolate Cupcakes with White Chocolate Buttercream
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Ingredients
Cupcakes
- 4 oz (113 g) Butter (1 stick, ½ cup) unsalted, room temperature
- â…“ cup (70 g) Granulated sugar
- 2 Eggs Large
- 1 ½ cup (190 g) All-purpose flourÂ
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Sour cream
- ½ cup (70 g) White chocolate
- 2 tsp Vanilla extract
White Chocolate Buttercream
- 8 oz (226 g) Unsalted butter (2 sticks, 1 cup) room temperature
- 2 cups (240 g) Powdered sugar
- 8 oz (225 g) White chocolate
- 2 tsp Vanilla extract
- ¼ tsp Salt
- 2 tbsp Fresh cream 32% or more only if needed for consistency
Instructions
Cupcakes
- Preheat oven to 160 C / 320 F.
- Line muffin pan with cupcake liners.
- Melt white chocolate in the microwave or double boiler and set aside to cool.Â
- Sift flour, baking powder, baking soda, salt and set aside.
- In the bowl of a stand mixer with the whisk attachment whip eggs with a pinch of salt until foamy - ribbon stage - and set aside.
- Cream butter and sugar until light and fluffy (no need to wash the mixer bowl after the eggs).
- Add the sour cream and vanilla.
- Next, add flour and combine well.Â
- Gently fold the melted cooled white chocolate into the butter/flour mix.
- Lastly, fold the egg mixture into the batter.
- Scoop batter into cupcake liners.
- Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 22 mins).
Buttercream
- Melt the white chocolate in the microwave or double boiler - set aside to cool.
- In the bowl of a stand mixer with the paddle attachment cream the butter and sugar until light and foamy (no cheating. Whip for a good few minutes so you incorporate some air in).
- Add vanilla and Salt - mix some more.
- Lastly, add the cooled white chocolate.
- The chocolate will make the buttercream firm, which is great for piping.
- If necessary add one or more tbsp cream to bring to piping consistency.
- Place buttercream in a large piping bag with a star tip and pipe a bit swirl on top.
- Sprinkle more chocolate chips while the buttercream is still wet.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Anita
Hi Veena,
These cupcakes are so yummy! They were really light and fluffy, the whole family loved them 🙂 Just a quick question, can you substitute half of the white chocolate in the batter for dark chocolate to create marble cupcakes? Thanks again 🙂
Veena Azmanov
Happy you enjoyed these cupcakes, Anita. I have not tried making these as marble cupcakes but you can try.
Zayne
My huge chocolate didn’t melt :(. It just got hot even after putting it in the microwave at .5 power in 30 second increments, then another try with new squares in a double boiler and same thing. I picked up the microwaved chocolate and it was like super soft slightly melty play-dough. I put it in the batter and put it in the oven and I don’t know how it will turn out but I don’t know know where i went wrong with the chocolate.
Veena Azmanov
Zayne, chocolate is very temperamental. Sorry not sure I understand what happened with this recipe but here are two post to help you working with chocolate that I think might help you very much.
- How to Melt Chocolate Correctly
- How to Temper Chocolate correctly.
Lydia
I made these with my grandma today; they were fantastic! The whole family loved them.
Veena Azmanov
Thank you, Lydia.
Ana Cunha
A-M-A-Z-I-N-G recipe! Will save it and make it more times. Made a dark chocolate buttercream instead, and it matched perfecctly. The sponge is just so fluffy and delicious
Veena Azmanov
Thank you, Ana. So happy you enjoyed this