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Veena Azmanov

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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 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.

Homemade Cupcakes with white chocolate and frosting
Chocolate Cupcakes, White Chocolate, Buttercream Frosting

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.

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

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.
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

Useful Tips and Tools

  • If you make buttercream often, it would be a good idea to invest in a good stand mixer such as Kenwood or Kitchen-Aid. I use a hand mixer for my videos, which also works great. Read - which stand mixer is best for home-bakers.
  • For most buttercream mixing, it is recommended to use the paddle attachment, so you do not incorporate too much air into the buttercream. But in the case of meringue buttercream, you want to use the whisk attachment so you can include as much air as possible in the egg whites. 
  • Measuring ingredients correctly is crucial to baking or cake decorating. Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for my measuring 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. Read - how to measure ingredients correctly for baking.
  • And, after the buttercream is prepared, always keep it sealed well. If you keep it in the fridge, wrap the top surface of the buttercream well with parchment paper. This will prevent any odor from the other foods to attach itself to the buttercream. I place my buttercream in stainless steel storage.
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

How to Make White Chocolate Cupcakes with White Chocolate Buttercream (Save/Pin)

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).
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 - 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 you don't plan to eat them on the same day.

Frequently asked questions

How do you keep chocolate cupcakes moist?

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.

How to bake perfect cupcakes?

Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.

How to bake fluffy cupcakes?

Moist fluffy cupcakes are all about adding volume to your batter when mixing. This 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.

How to prevent cupcakes liners from peeling after baking?

There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.

My cupcakes don't bake evenly. Why?

There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.

How do you cool cupcakes quickly?

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 temperature is best for baking cupcakes?

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. 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.

Over 30 homemade buttercream frosting recipes by Veena Azmanov all in one place.
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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Homemade Cupcakes with white chocolate and frosting
Chocolate Cupcakes, 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
4.88 from 32 votes
Print Pin Rate
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Calories: 552kcal
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.
ADJUST SERVINGS HERE - 12 Cupcakes

Ingredients

For the Cupcakes

  • 4 oz (113 g) Butter (1 stick, 1/2 cup) unsalted, room temperature
  • 1/3 cup (70 g) Granulated sugar
  • 2 Eggs Large
  • 1 1/2 cup (190 g) All-purpose flour 
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup (120 ml) Sour cream
  • 1/2 cup (70 g) White chocolate
  • 2 tsp Vanilla extract

For the White Chocolate Buttercream

  • 8 oz (226 g) Unsalted butter (2 sticks, 1 cup)
  • 2 cups (240 g) Powdered sugar
  • 8 oz (225 g) White chocolate
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 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.

Equipment

Stand Mixer
Mixing Bowl
Meas Cups and Spoons
Nutrition Information
Calories: 552kcalCarbohydrates: 58gProtein: 5gFat: 34gSaturated Fat: 21gCholesterol: 99mgSodium: 236mgPotassium: 165mgFiber: 1gSugar: 43gVitamin A: 815IUVitamin C: 0.2mgCalcium: 95mgIron: 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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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    Recipe Rating




  1. valentina

    Hii Veena,
    im dying to try this cupcakes but i was wondering which attachment do you use to mix them? The paddle or the whisk?
    Thank you !
    Valentina

    Reply

    • Veena Azmanov

      Valentina. I always use paddle attachment of cake, cupcake or cookie dough unless mentioned otherwise. Thanks

      Reply

  2. 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.

    Reply

    • 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

      Reply

  3. Anita

    Hi Veena,
    Tried these cupcakes they were tumm.
    This recipe us a keeper!
    Thankyou
    Anita

    Reply

    • Veena Azmanov

      Thank you so much, Anita. So happy you enjoyed it. Thanks for coming back to write this feedback too.

      Reply

  4. 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 ?

    Reply

    • 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.

      Reply

  5. 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

  6. Catherine

    Hi
    Want to make these do you think I can fold thru some raspberries as well as freeze them ??
    Thank you

    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

  7. 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

  8. Regina

    These are not light like cupcakes -they are more of a muffin

    Reply

    • Veena Azmanov

      No Regina. These become very light and fluffy cupcakes. Have you tried them?

      Reply

    • 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.

      Reply

  9. Andrea

    Perfect looking cupcakes! I love white chocolate, but never used in cupcakes, gotta give your recipe a try ASAP!

    Reply

    • Veena Azmanov

      There work a treat in cupcakes Andrea. You must try.

      Reply

  10. 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.

    Reply

    • Veena Azmanov

      Thanks Swathi. Yes chocolate has the tendency to set so that works great for this buttercream.

      Reply

  11. Catherine

    These look so decadent! I love that frosting!

    Reply

    • Veena Azmanov

      Thanks Catherine

      Reply

  12. Catalina @ Peas & Peonies

    My kid would be crazy about these white chocolate cupcakes! She can't have enough of white chocolate!

    Reply

    • Veena Azmanov

      OH it's definitely a treat if you love white chocolate.

      Reply

  13. 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!

    Reply

    • Veena Azmanov

      Thank you Kylee.

      Reply

  14. 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

    • Veena Azmanov

      Thank you so much Teri. So happy you find my instructions helpful. Thanks

      Reply

  15. 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.

    Reply

    • Veena Azmanov

      Thanks Ashley - Oh the cupcakes taste delish with white chocolate

      Reply

  16. Christine - Jar Of Lemons

    Always a fan of cupcakes! These look SO delicious. Definitely could go for these!

    Reply

    • Veena Azmanov

      Thanks Christine

      Reply

  17. Dene' Alexander

    I love love loveeeeee white chocolate! Did I say love? Don't tell milk chocolate. These cupcakes look delish!!

    Reply

    • Veena Azmanov

      Thanks Dene

      Reply

  18. 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

  19. Karyn

    My hubbie loves white chocolate..so these cupcakes are right up his street..Love your photos

    Reply

    • Veena Azmanov

      Thank you karyn.

      Reply

  20. 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.

    Reply

    • Veena Azmanov

      I know that's so true. There is really no middle ground you either love or hate it.! ha.!

      Reply

  21. 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!

    Reply

    • Veena Azmanov

      Sounds like a great plan Nadja. Have fun. Let me know if you try them.

      Reply

  22. 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!

    Reply

    • Veena Azmanov

      White chocolate some how make it feel very exotic. I love using it though I rarely eat it .

      Reply

  23. 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.

    Reply

    • 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!

      Reply

  24. 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!

    Reply

    • 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

      Reply

  25. shobee

    I want to devour that frosting.

    Reply

    • Veena Azmanov

      Thanks Shobee

      Reply
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