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.
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 like 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. The cupcakes are also white chocolate base and I love eating them just plain. no frosting at all! And better yet. I love them still warm.
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 compounds 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 but 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 show you how to make homemade sour cream as well as buttermilk so there should be no reason not to use them.
White Chocolate Cupcakes with White Chocolate Buttercream Frosting
Recipe – White Chocolate Cupcakes with White Chocolate Buttercream (Save/Pin)
Tools
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 (2 cups)
- 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)
- Powder 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)
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
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You can find a collection of my tutorials and recipes here on Pinterest.
White Chocolate Cupcakes with White Chocolate Buttercream Frosting
White Chocolate Cupcakes with White Chocolate Buttercream
Prep
Cook
Total
Yield 12 Cupcakes
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.
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 (2 cups)
- 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)
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
Courses Dessert
Cuisine French
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 500 | ||
% Daily Value | ||
Total Fat 35 g | 54% | |
Saturated Fat 22 g | 110% | |
Unsaturated Fat 13 g | ||
Cholesterol 110 mg | 37% | |
Sodium 100 mg | 4% | |
Total Carbohydrates 40 g | 13% | |
Dietary Fiber 1 g | 4% | |
Sugars 26 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you love Cupcakes?
Perhaps you may like to check out some of my other cupcake recipes. If you don’t find what you looking for let me know in the comments below so I can add them to my list of future recipe wish list. Alternatively, you may like to check out the Recipe Index to find other treats.
Hi
Want to make these do you think I can fold thru some raspberries as well as freeze them ??
Thank you
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.
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.
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.
These are not light like cupcakes -they are more of a muffin
No Regina. These become very light and fluffy cupcakes. Have you tried them?
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.
Perfect looking cupcakes! I love white chocolate, but never used in cupcakes, gotta give your recipe a try ASAP!
There work a treat in cupcakes Andrea. You must try.
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.
Thanks Swathi. Yes chocolate has the tendency to set so that works great for this buttercream.
These look so decadent! I love that frosting!
Thanks Catherine
My kid would be crazy about these white chocolate cupcakes! She can’t have enough of white chocolate!
OH it’s definitely a treat if you love white chocolate.
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!
Thank you Kylee.
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.
Thank you so much Teri. So happy you find my instructions helpful. Thanks
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.
Thanks Ashley – Oh the cupcakes taste delish with white chocolate
Always a fan of cupcakes! These look SO delicious. Definitely could go for these!
Thanks Christine
I love love loveeeeee white chocolate! Did I say love? Don’t tell milk chocolate. These cupcakes look delish!!
Thanks Dene
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.
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.
My hubbie loves white chocolate..so these cupcakes are right up his street..Love your photos
Thank you karyn.
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.
I know that’s so true. There is really no middle ground you either love or hate it.! ha.!
My boyfriend loves white chocolate, I will have to make him some of these so he can be happier. Thanks for sharing the recipe!
Sounds like a great plan Nadja. Have fun. Let me know if you try them.
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!
White chocolate some how make it feel very exotic. I love using it though I rarely eat it .
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.
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!
These sound so delicious! I love that the buttercream isn’t too sweet. I also want to try the frosting on a chocolate cupcake!
Yes we take advantage of the unique ability to firm the buttercream so we can use less powder sugar in the buttercream. Thanks
I want to devour that frosting.
Thanks Shobee