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.
Why make these cupcakes
- Bright, red, rich, moist, light, and fluffy with the sweetness of white chocolate. These cupcakes have a soft crumb and work great with many different frosting.
- Most of the ingredients in this recipe are simple pantry staples.
- Today, I have used the classic white chocolate frosting but the options for frosting are endless - see all my frosting recipes here
Ingredients and substitutes
- White chocolate - This is the star of the show here. So make sure you use good quality white chocolate, both for the cupcakes and buttercream. Commercial brand compound chocolate is really sweet and oily. I use a good quality Converter White Chocolate
- Eggs - Use large eggs which will whip and give the cupcakes a light and airy texture.
- 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.
White chocolate cupcakes
Cupcakes
- Prep - Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line the muffin pan with cupcake liners.
- Chocolate - Melt white chocolate in the microwave or double boiler and set aside to cool.
- Dry ingredients - Sift flour, baking powder, baking soda, and salt and set aside.
- Whip eggs - 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 - In the same bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the sour cream and vanilla extract.
Pro tip - there is no need to wash the mixer bowl after the eggs.
- Combine - Next, add flour and combine well but do not overmix. Then fold the melted white chocolate into the batter Followed by the whipped eggs.
Pro tip - It is important to fold the whipped eggs into the batter but do not overmix. - Bake - Divide the batter between the cupcake liners in the muffin pan. Then bake in the preheated oven for 18 to 22 minutes.
Buttercream
- Chocolate - Melt the white chocolate in the microwave or double boiler - set aside to cool.
- Cream - In the bowl of a stand mixer with the paddle attachment cream the butter and sugar until light and foamy. Add the salt, and vanilla extract followed by the powdered sugar.
- Combine - Gradually fold the white chocolate into the buttercream. Then, transfer to the large piping bag with a star tip.
Pro tip - If necessary add one or more tablespoon cream to bring to piping consistency. - Pipe - Pipe a large swirl of white chocolate buttercream on top of each cupcake. Sprinkle white chocolate chips while the buttercream is still wet.
more cupcake recipes
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, yogurt, and apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.
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.
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.
Printable Recipe
White Chocolate Cupcakes with White Chocolate Buttercream
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- ½ cup (70 g) White chocolate
- 1½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 large Eggs
- 4 oz (113 g) Unsalted Butter (room temperature)
- ⅓ cup (70 g) White sugar
- ½ cup (120 ml) Sour cream
- 2 teaspoon Vanilla extract
White Chocolate Buttercream
- 8 oz (226 g) Unsalted butter (room temperature)
- 2 cups (240 g) Powdered sugar (confectioners sugar)
- 8 oz (225 g) White chocolate
- 2 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 tablespoon Heavy cream (32% or more only if needed for consistency)
Instructions
Cupcakes
- Prep - Preheat oven to 325°F/ 165°C/ Gas Mark 3. Line the muffin pan with cupcake liners.
- Chocolate - Melt white chocolate in the microwave or double boiler and set aside to cool.½ cup White chocolate
- Dry ingredients - Sift flour, baking powder, baking soda, and salt and set aside.1½ cup All-purpose flour , 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
- Whip eggs - 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.2 large Eggs
- Cream - In the same bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the sour cream and vanilla extract. Pro tip - there is no need to wash the mixer bowl after the eggs.4 oz Unsalted Butter, ⅓ cup White sugar, ½ cup Sour cream, 2 teaspoon Vanilla extract
- Combine - Next, add flour and combine well but do not overmix. Then fold the melted white chocolate into the batter Followed by the whipped eggs. Pro tip - It is important to fold the whipped eggs into the batter but do not overmix.
- Bake - Divide the batter between the cupcake liners in the muffin pan. Then bake in the preheated oven for 18 to 22 minutes.
Buttercream
- Chocolate - Melt the white chocolate in the microwave or double boiler - set aside to cool.8 oz White chocolate
- Cream - In the bowl of a stand mixer with the paddle attachment cream the butter and sugar until light and foamy. Add the salt, and vanilla extract followed by the powdered sugar.8 oz Unsalted butter, 2 cups Powdered sugar, 2 teaspoon Vanilla extract, ¼ teaspoon Salt
- Combine - Gradually fold the white chocolate into the buttercream. Then, transfer to the large piping bag with a star tip. Pro tip - If necessary add one or more tablespoon cream to bring to piping consistency.2 tablespoon Heavy cream
- Pipe - Pipe a large swirl of white chocolate buttercream on top of each cupcake. Sprinkle white 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
Therry
Thank you, Veena.
Therry
These sound delicious. How much batter per cupcake...1/2 full, 2/3, or 3/4?
Veena Azmanov
I use 2/3 cup Therry.
Alison
Hi I followed this recipe carefully but when it came time to add the flour it was way too dry. Couldn't mixed it through at all as it was just dried crumbs. Even after adding eggs and melted chocolate, still way to dry, lumpy and couldn't actually mix it.
Veena Azmanov
Hey Alison. That does not sound right. The batter is not very loose but it's not as stiff as you described. Please read the ingredients again and recheck to see if you have followed the recipe. Sometimes one small step can cause issues. Such as seizing chocolate. As you can see from previous comments this is a very versatile recipe and you can do so much more with it.
Sarah
I absolutely love this recipe. I added a few things into mine. I add butterrifngers, I also did one with peanut butter chips. Also espresso chips. EVERYONE LOVED THEM.
Veena Azmanov
Thank you so much for the lovely feedback, Sarah.