White Chocolate Cupcakes with White Chocolate Buttercream

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

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking – a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking – no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. 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.
12. Simple syrup the cupcakes if don’t plan to eat them on the same day.

Frequently asked questions

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.

30 Plus Homemade Buttercream Frosting Recipes

Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It’s all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

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White Chocolate Cupcakes with White Chocolate Buttercream

Author: Veena Azmanov

5 from 24 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Calories: 552kcal

$15

Adjust Servings Here: 12 Cupcakes

Description

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.

Equipment /Tools

• Stand Mixer
• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Oven

Ingredients

For the Cupcakes

• 113 grams Cold unsalted butter
• 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
• 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

ADJUST SERVINGS HERE – 12 Cupcakes

Conversions – Switch between Metric & US for other measurement options

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

Calories: 552kcal | Carbohydrates: 58g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 99mg | Sodium: 236mg | Potassium: 165mg | Fiber: 1g | Sugar: 43g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 1.1mg

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

Keywords – 20 mins, baking, baking from scratch, Cupcakes

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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