These moist white chocolate cupcakes are infused with sweet white chocolate goodness. Light and fluffy with a soft, tender 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.
Table of Content
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.
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.
Step by step instructions (pin)
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.
- In the bowl of a stand mixer with the whisk attachment whip the 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).
Buttercream
- Melt the white chocolate in the microwave or double boiler - and set aside to cool.
- In the bowl of a stand mixer with the paddle attachment 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.
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.
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.
What other frostings can I use?
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.
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Recipe
White Chocolate Cupcakes with White Chocolate Buttercream
Print Pin RateDescription
Ingredients
Cupcakes
- 4 oz (113 g) Butter (1 stick, ½ cup) unsalted, room temperature
- ⅓ cup (70 g) Granulated sugar
- 2 Eggs Large
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Sour cream
- ½ cup (70 g) White chocolate
- 2 tsp Vanilla extract
White Chocolate Buttercream
- 8 oz (226 g) Unsalted butter (2 sticks, 1 cup) room temperature
- 2 cups (240 g) Powdered sugar
- 8 oz (225 g) White chocolate
- 2 tsp Vanilla extract
- ¼ tsp Salt
- 2 tbsp Fresh cream 32% or more only if needed for consistency
Instructions
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.
- In the bowl of a stand mixer with the whisk attachment 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).
Buttercream
- Melt the white chocolate in the microwave or double boiler - set aside to cool.
- In the bowl of a stand mixer with the paddle attachment 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.
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
Ana Cunha
A-M-A-Z-I-N-G recipe! Will save it and make it more times. Made a dark chocolate buttercream instead, and it matched perfecctly. The sponge is just so fluffy and delicious
Veena Azmanov
Thank you, Ana. So happy you enjoyed this