White Chocolate Cupcakes with White Chocolate Buttercream
These moist white chocolate cupcakes are infused with sweet white chocolate goodness. Light and fluffy with a soft, tender and 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.
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.
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 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.
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.
- And yet, 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 scale one 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 liners from 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.
- Also, 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.
Ingredients can be found in the recipe card below with unit conversions
Method
Make 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 – 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).
Prepare Buttercream
- Melt the white chocolate in the microwave or double boiler – and 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 – 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.
12 Tips for baking perfect cupcakes every single time
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking – a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking – no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if don’t plan to eat them on the same day.
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.
Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.
Moist fluffy cupcakes are all about adding volume to your batter when mixing. Which means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted – 2 minutes.
Add eggs one at a time – and make sure each one is well incorporated.
Then, add the flour and liquid – but mix until just incorporated. It is easy to over mix at this stage.
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.
I like to bake at 160 – 170 C, or 310 to 325 F, or Gas mark 2 – 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it’s probably best to check if your oven needs calibration.
What other frostings can I use instead of white chocolate buttercream?
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
Don’t forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
White Chocolate Cupcakes with White Chocolate Buttercream
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
For the Cupcakes
- 113 grams (0.5 cups) Cold unsalted butter
- 85 grams (0.43 cups) Granulated sugar
- 2 (2 ) Eggs Large
- 220 grams (1.76 cups) All-purpose flour
- 1 tsp (1 tsp) Baking powder
- 1/4 tsp (0.25 tsp) Baking soda
- 1/4 tsp (0.25 tsp) Salt
- 1/2 cup (1/2 cup) Sour cream
- 1/2 cup (1/2 cup) White chocolate
- 2 tsp (2 tsp) Clear vanilla extract
For the White Chocolate Buttercream
- 228 grams (1 cups) Unsalted butter
- 250 grams (2.08 cups) Powdered sugar
- 250 grams (8.82 oz) White chocolate
- 2 tsp (2 tsp) Vanilla
- 1/4 tsp (0.25 tsp) Salt
- 2 tbsp (2 tbsp) Fresh cream only if needed for consistency
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 – 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).
Prepare Buttercream
- Melt the white chocolate in the microwave or double boiler – set aside to cool.
- 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.
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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
Here are some more white chocolate treats you may like to try.
More Cupcakes to try?
- Quick One Bowl Vanilla Cupcakes
- Three in one cupcake – One recipe three cupcakes
- Vanilla Sour Cream Cupcakes
- Pink Cherry Cupcakes with Whipped Cream Buttercream
- Dulce De Leche Cupcakes with Dulce De leche buttercream
- Caramel Cupcakes with Soft Caramel Cupcakes
- Gingerbread Cupcakes with Chocolate Fudge Frosting
Jess Betts-Nelson
I made these as part of a cupcake cake for a baptism and they turned out more like a pound cake or biscuit. I’m a professional baker and have never had this issue with cupcakes, so I’m not sure what happened.
Veena Azmanov
Hey Jess. So sorry to hear that.
Not sure what happened with your recipe but whipping the eggs makes sure that these are light and airy.
If you read the comments before you many people have tried this recipe very successfully and loved it too.
I highly recommend you check the recipe again to see what could have possibly happened. Thanks
Anita
Hi Veena,
Tried these cupcakes they were tumm.
This recipe us a keeper!
Thankyou
Anita
Veena Azmanov
Thank you so much, Anita. So happy you enjoyed it. Thanks for coming back to write this feedback too.
Valentina
I made them and i absolutely love them. I would like to convert them into a 8” cake. Is that posible ? And if so do I have to make the 24 cupcake batter ?
Veena Azmanov
Hey Valentina – so happy you enjoyed making these cupcakes and loved them so much. Yes, you can make this an 8-inch cake by using the 24 cupcakes size batter. Thanks for coming back to write this feedback. Love hearing from those who try my recipes.
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!
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.
Catherine
Hi
Want to make these do you think I can fold thru some raspberries as well as freeze them ??
Thank you
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.
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.
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.
Regina
These are not light like cupcakes -they are more of a muffin
Veena Azmanov
No Regina. These become very light and fluffy cupcakes. Have you tried them?
Veena Azmanov
Hey Regina. 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.
Andrea
Perfect looking cupcakes! I love white chocolate, but never used in cupcakes, gotta give your recipe a try ASAP!
Veena Azmanov
There work a treat in cupcakes Andrea. You must try.
Swathi
I like your white chocolate cupcakes and frosting in so good, I like the way the white chocolate make stiff frosting. You make best desserts.
Veena Azmanov
Thanks Swathi. Yes chocolate has the tendency to set so that works great for this buttercream.
Catherine
These look so decadent! I love that frosting!
Veena Azmanov
Thanks Catherine
Catalina @ Peas & Peonies
My kid would be crazy about these white chocolate cupcakes! She can’t have enough of white chocolate!
Veena Azmanov
OH it’s definitely a treat if you love white chocolate.
Kylee from Kylee Cooks
I am a white chocolate fan – but I ALSO love me the dark chocolate variety. These look like they’d pair perfectly with the flavor profile you chose – they sound amazing!
Veena Azmanov
Thank you Kylee.
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.
Veena Azmanov
Thank you so much Teri. So happy you find my instructions helpful. Thanks
Ashley - Forking Up
White chocolate is one of my FAVORITE flavors! I’ve made lots of buttercream, but never the cupcake itself. Definitely on my to-do list now.
Veena Azmanov
Thanks Ashley – Oh the cupcakes taste delish with white chocolate
Christine - Jar Of Lemons
Always a fan of cupcakes! These look SO delicious. Definitely could go for these!
Veena Azmanov
Thanks Christine
Dene' Alexander
I love love loveeeeee white chocolate! Did I say love? Don’t tell milk chocolate. These cupcakes look delish!!
Veena Azmanov
Thanks Dene
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.
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.
Karyn
My hubbie loves white chocolate..so these cupcakes are right up his street..Love your photos
Veena Azmanov
Thank you karyn.
Noel Lizotte
Funny how people either love or hate white chocolate … there’s really not much middle ground.
I love how pretty your cupcakes look! The recipe seems simple enough, too.
Veena Azmanov
I know that’s so true. There is really no middle ground you either love or hate it.! ha.!
Nadja | Nashi Food
My boyfriend loves white chocolate, I will have to make him some of these so he can be happier. Thanks for sharing the recipe!
Veena Azmanov
Sounds like a great plan Nadja. Have fun. Let me know if you try them.
Joanna @ Everyday Made Fresh
I love white chocolate, and don’t do near enough with it. I have made a few things that have white chocolate in the ingredients list, but never a major flavor profile like this. Yum!
Veena Azmanov
White chocolate some how make it feel very exotic. I love using it though I rarely eat it .
Gloria @ Homemade & Yummy
I happen to like white chocolate. These cupcakes would make the perfect “party cupcake”, and my grandson loves vanilla cupcakes, he would love these too. Simple and delicious.
Veena Azmanov
Lucky you like white chocolate Gloria. I don’t really eat much white except for a few in such recipes. My kids love this too!
Marlynn | UrbanBlissLife
These sound so delicious! I love that the buttercream isn’t too sweet. I also want to try the frosting on a chocolate cupcake!
Veena Azmanov
Yes we take advantage of the unique ability to firm the buttercream so we can use less powder sugar in the buttercream. Thanks
shobee
I want to devour that frosting.
Veena Azmanov
Thanks Shobee