Veena Azmanov

Cake Artist and Food Enthusiast

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White Chocolate Cupcakes with White Chocolate Buttercream

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White Chocolate Cupcakes with White Chocolate Buttercream

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but 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 favorite.

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite

White Chocolate Cupcakes with White Chocolate Buttercream

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; the sweetness is kinda subtle. I know that’s hard to believe, but 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.

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite.

White Chocolate Cupcakes with White Chocolate Buttercream Frosting

Let’s talk ingredients and substitutes (Save/Pin)

  • White chocolate – This is the star of the show here. So make sure you use a good quality white chocolate, both for the cupcake 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 use buttermilk instead as well. I have shown you how to make homemade sour cream as well as buttermilk so there should be no reason not to use them.
These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite.

White Chocolate Cupcakes with White Chocolate Buttercream Frosting

Recipe – White Chocolate Cupcakes with White Chocolate Buttercream (Save/Pin)

Useful Tips and Tools

  • If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
  • Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
  • Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
  • Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
  • Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
  • A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
  • Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite.

Ingredients

For the Cupcakes

  • Cold unsalted butter  –  113 grams (1 stick/4 oz)
  • Granulated sugar – 85 grams ( 2 /3 cup)
  • Large eggs – 2 nos
  • All-purpose flour  – 220 grams
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/4 tsp
  • Sour cream- 1/2 cup
  • White chocolate – 1/2 cup
  • Clear vanilla extract – 2 tsp

For the White Chocolate Buttercream

  • Unsalted butter – 228 gram (2 sticks / 1 cup)
  • Powdered sugar – 250 grams (2 cups)
  • White chocolate – 250 grams (10 oz)
  • Vanilla – 2 tsp
  • Salt – 1/4 tsp
  • Fresh Cream – 2 tbsp (only if needed for consistency)

Method

Make Cupcakes

Prepare

  • 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.
  • Whip eggs with a pinch of salt until foamy – ribbon stage – 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).
These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite

White Chocolate Cupcakes with White Chocolate Buttercream

Prepare Buttercream

  • Melt the white chocolate in the microwave or double boiler – set aside to cool.
  • 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 – 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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite.

White Chocolate Cupcakes with White Chocolate Buttercream Frosting

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite.

White Chocolate Cupcakes with White Chocolate Buttercream

Author: Veena Azmanov
These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but 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 favorite.
4.96 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Adjust Servings Here: 12 Cupcakes
Calories: 500kcal
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients

For the Cupcakes

  • 113 grams Cold unsalted butter 1 stick
  • 85 grams Granulated sugar
  • 2 Eggs Large
  • 220 grams All-purpose flour 
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Sour cream
  • 1/2 cup White chocolate
  • 2 tsp Clear vanilla extract

For the White Chocolate Buttercream

  • 228 grams Unsalted butter 2 sticks
  • 250 grams Powdered sugar
  • 250 grams White chocolate
  • 2 tsp Vanilla
  • 1/4 tsp Salt
  • 2 tbsp Fresh cream only if needed for consistency
Metric - US customary

Instructions

For the 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.
  • Whip eggs with a pinch of salt until foamy - ribbon stage - 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).

Prepare Buttercream

  • Melt the white chocolate in the microwave or double boiler - set aside to cool.
  • 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 - 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.
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Nutrition Information

Calories: 500kcal | Carbohydrates: 40g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 110mg | Sodium: 100mg | Potassium: 0mg | Fiber: 1g | Sugar: 26g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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Comments

  1. Jessica

    Just made these, turned out super light and fluffy, I added some fresh raspberries into the buttercream to cut into the sweetness. My taste testers LOVED them, thank-you for this recipe!

    Reply

    • Veena Azmanov

      Thank you so much, Jessica. So happy you enjoyed this recipe, Raspberries and white chocolate are a great combination – I bet they tasted delicious. Thanks for coming back to write this feedback.

      Reply

    • Veena Azmanov

      Hey Catherine. Sorry just saw your comment – got mixed up in my spam folder.
      Yes, you can definitely add about 1/2 cup fresh raspberries dusted in flour so they won’t sink. Or you can combine 1/2 cup raspberry filling as well too (just reduce the sugar in the recipe by 2 tbsp to adjust sweetness) And yes they will freeze well too.

      Reply

  3. Grace

    I made this yesterday. Everyone loved it. The buttercream was too sweet , but the kids liked it. I would say this is more like a pound cake or a muffin.

    Reply

    • Veena Azmanov

      Hey Grace. Thank you for your feedback. This recipe has been tested again and I made a few changes to the method as well. The whipped eggs will definitely give you lighter and fluffier cupcakes. As always I appreciate the feedback.

      Reply

  10. Teri

    You always give the best instructions and I appreciate that so much. White chocolate is one of my favorites, and I cannot wait to make these. That frosting looks heavenly.

    Reply

  14. Marisa Franca @ All Our Way

    You are so talented when it comes to dessert baking. I love how you decorate your cakes. I used to do more with it but since the kids are nearby I don’t. Hopefully when we move closer to them I’ll be able to decorate more. Now I love chocolate but I like the white chocolate too. What size tip is your favorite go-to tip? Do you have a particular brand of white chocolate you like better than others? I’m pinning.

    Reply

    • Veena Azmanov

      Thanks Marisa. I know what you mean. My mom complained about that after we left home too! Being a cake decorator I love many tips that let me get fancy with decorating. But for the swirls I love the big ones as the frosting comes out big bold and beautiful. I use Callebaute or Lubeca for my baking.

      Reply

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