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 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. 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.
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 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 use buttermilk instead as well. I have shown 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)
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.
- Having said that, 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 scaleone 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 linersfrom 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.
- 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
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
- 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)
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.
Don’t forget to save this recipe on Pinterest for later.
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
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.
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Rate
Adjust Servings Here: 12 Cupcakes
Calories: 500kcal
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
For the Cupcakes
- 113 grams Cold unsalted butter 1 stick
- 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 2 sticks
- 250 grams Powdered sugar
- 250 grams White chocolate
- 2 tsp Vanilla
- 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 - 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.
Nutrition Information
Calories: 500kcal | Carbohydrates: 40g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 110mg | Sodium: 100mg | Potassium: 0mg | Fiber: 1g | Sugar: 26g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!
Do you love Cupcakes?
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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!
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.
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