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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 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.

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

I will be honest I am not 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.

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 Frosting

Let’s talk 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 cupcake and buttercream.  Commercial brand compounds chocolate are 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 on a personal note I absolutely love adding brown sugar in these. That added flavor from the molasses is – OMG!
  • Sour Cream – You can use mix but I think sourness helps offset some of the richness and sweetness from the chocolate.
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 Frosting

Pastry Crust  Method vs Traditional Creaming Method

In most of my cakes I use the traditional creaming method but often I love to use this method where you cut cold butter into the flour method. It really helps add a bit more softness to a batter that has the tendency to be dense.  We love cupcakes light and fluffy not so much the dense mud cake type.
I started calling it the pastry Crust method because that’s how we make short crust pastry. I have no clue if there is an official method for this really. Must look into it.

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.

Recipe – White Chocolate Cupcakes with White Chocolate Buttercream

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

  • Preheat oven to 160 C / 320 F
  • Line muffin pan with cupcake liners
  • Cut butter into cubes
  • Sift salt, baking powder, baking soda and flour – set aside.
  • Melt white chocolate in the microwave or double boiler – set aside to cool.
  • Whip eggs with sugar with whisk attachment until light and foamy
  • Add the sour cream and vanilla to the egg mixture – set aside for few minutes
  • In the same mixer bowl with a paddle attachment-  mix flour and cold butter until it resembles small bread crumbs
  • Gently fold in the melted cooled white chocolate
  • Lastly fold the egg mixture to the batter.
  • Scoop the 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 – 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

Save this recipe for later – You can find a collection of my recipes and Tutorials here on Pinterest 

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 Frosting

Recipe card – 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 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.

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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 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.

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

Make Cupcakes

  • Preheat oven to 160 C / 320 F
  • Line muffin pan with cupcake liners
  • Cut butter into cubes
  • Sift Salt, baking powder baking soda and flour  - set aside.
  • Melt white chocolate in the microwave or double boiler - set aside to cool.
  • Whip eggs with sugar with whisk attachment until light and foamy
  • Add the sour cream and vanilla to the egg mixture - set aside for few minutes
  • In the same mixer bowl with a paddle attachment-  mix flour and cold butter until it resembles small bread crumbs
  • Gently fold in the melted cooled white chocolate
  • Lastly fold the egg mixture to the batter.
  • Scoop the 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

 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.

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

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. #cupcakes #whitechocolate #baking #buttercream #frosting #whitechocolatecupcakes #whitechocolatefrosting
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In order to support blogging activities, Veena Azmanov may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonials and/link to any products or services for this blog. Please note that we only endorse products that are in alignment with our own ideals and that we believe would bring value to our readers. Veena Azmanov is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

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Comments

  6. 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

  10. 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

    • 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

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