White Chocolate Cupcakes
These white chocolate cupcakes are soft, fluffy, and full of real white chocolate flavor. Made with sour cream and melted white chocolate, they bake up light with a tender crumb and pair beautifully with rich white chocolate buttercream. If you love white chocolate, these cupcakes are simple enough for everyday baking but pretty enough for parties, showers, and special occasions.
I’m usually a dark chocolate person, the darker the better. But these white chocolate cupcakes have always been one of those exceptions in my kitchen. They are sweet, rich, and full of vanilla flavor, with a soft fluffy texture that makes them hard to stop at just one. My kids have always loved them, and they were a favorite request back when I had my cake business too.
Why make these cupcakes
- Soft and fluffy texture from sour cream and melted white chocolate
- Real white chocolate flavor in both the cupcakes and frosting
- Elegant but easy enough for birthdays, showers, holidays, or weddings
- Tender crumb that stays moist without being dense
- see all my frosting recipes here
Ingredients and substitutes
- White chocolate is the star here, so use a good-quality white chocolate bar and melt it gently. Avoid overly sweet compound chocolate if possible, because it can taste waxy and make the cupcakes greasy rather than rich.
- Flour, cornstarch, and leavening work together to give these cupcakes a light, fluffy crumb. The cornstarch helps soften the texture, while the baking powder and baking soda give them lift. Do not skip the salt, even though this is a sweet recipe, because it balances the flavor.
- Butter with a little oil gives you the best of both worlds. Butter adds flavor, while the oil keeps the cupcakes soft and moist even after they cool.
- Eggs help with structure and richness. Use large eggs at room temperature so the batter mixes evenly.
- Sugar sweetens the cupcakes and keeps the crumb tender. White sugar also keeps the color lighter, which suits white chocolate cupcakes better than brown sugar.
- Sour cream is one of the key ingredients in this recipe. It adds moisture and richness while helping create that soft fluffy crumb. Full-fat sour cream is best, but plain full-fat Greek yogurt can work in a pinch.
- Milk loosens the batter and keeps it smooth. Whole milk is ideal, but 2% will also work.
- Vanilla and almond extract give the cupcakes a fuller bakery-style flavor. The vanilla brings warmth, while the almond adds that little something that makes people ask what tastes so good. Use almond extract lightly so it does not overpower the white chocolate.
Step-by-step: Soft Fluffy White chocolate cupcakes
Making the white chocolate cupcakes from scratch
Prep – Preheat the oven to 350°F / 175°C. Line a 12-cup muffin pan with cupcake liners.
Chocolate – Melt the white chocolate in the microwave or over a double boiler. Set aside to cool until no longer hot.
Dry ingredients – In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Wet ingredients – In a large mixing bowl, cream the butter, oil, and sugar until combined. Add eggs one at a time, followed by vanilla and almond extract. Mix in the sour cream until well combined.
Dry to wet – Add the dry ingredients in two additions, alternating with the milk. Mix just until combined.
White chocolate – Fold in the melted white chocolate until smooth and evenly incorporated. Do not overmix.
Bake – Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool – Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Making the White chocolate buttercream
Chocolate – Melt the white chocolate and let it cool until no longer warm.
Cream butter – With the whisk attachment, beat the butter until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until light and fluffy.
Add chocolate – Pour in the cooled white chocolate and beat until smooth. If needed, add a tablespoon or two of heavy cream to reach piping consistency.
Pipe – Pipe onto fully cooled cupcakes and top with white chocolate curls or chips if you like.
Soft Fluffy White Chocolate Cupcakes
These fluffy white chocolate cupcakes are made with sour cream and melted white chocolate for a soft, tender crumb and rich vanilla flavor. Finished with creamy white chocolate buttercream, they are perfect for birthdays, showers, holidays, or anytime you want an elegant homemade cupcake.
Ingredients
- 113 g (4 oz) White chocolate
- 190 g (1½ cups) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup (½ cup) Unsalted Butter room temperature
- 2 tbsp Cooking oil
- 2 large Eggs
- 200 g (1 cup) White granulated sugar
- 113 g (½ cup) Sour cream
- 120 ml Whole milk
- 1 tsp Vanilla extract
- 113 g (4 oz) White chocolate
- 113 g (½5 cup) Unsalted butter room temperature
- 312 g (2½ cups) Powdered sugar confectioners sugar
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 – 2 tbsp Heavy cream 32% or more only if needed for consistency
Method
- Prep – Preheat the oven to 350°F / 175°C. Line a 12-cup muffin pan with cupcake liners.
- Chocolate – Melt the white chocolate in the microwave or over a double boiler. Set aside to cool until no longer hot.
- Dry ingredients – In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.190 g All-purpose flour , 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Wet ingredients – In a large mixing bowl, cream the butter, oil, and sugar until combined. Add the eggs one at a time, beating well after each addition. Then add the vanilla and almond extract. Mix in the sour cream until well combined.2 large Eggs, ½ cup Unsalted Butter, 2 tbsp Cooking oil , 200 g White granulated sugar, 113 g Sour cream, 120 ml Whole milk , 1 tsp Vanilla extract
- Dry ingredients – Add the dry ingredients in two additions, alternating with the milk. Mix just until combined.
- White chocolate – Fold in the melted white chocolate until smooth and evenly incorporated. Do not overmix.113 g White chocolate
- Bake – Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool – Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Chocolate – Melt the white chocolate and let it cool until no longer warm.113 g White chocolate
- Cream butter – With the whisk attachment, beat the butter until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until light and fluffy.113 g Unsalted butter, 312 g Powdered sugar, 1 tsp Vanilla extract, ¼ tsp Salt, 1 – 2 tbsp Heavy cream
- Add chocolate – Pour in the cooled white chocolate and beat until smooth. If needed, add a tablespoon or two of heavy cream to reach piping consistency.
- Pipe – Pipe onto fully cooled cupcakes and top with white chocolate curls or chips if you like.
Notes
- Use room-temperature butter, eggs, sour cream, and milk for a smooth batter.
- Melt the white chocolate gently and let it cool before adding to the batter or frosting.
- Do not overfill the cupcake liners or the tops may spill over.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use good-quality white chocolate for the best flavor and texture.
- Make sure the melted chocolate is cooled before adding it to the batter.
- Do not overmix once the flour goes in or the cupcakes can turn dense.
- Fill the liners only about two-thirds full so the cupcakes rise evenly.
- Let the cupcakes cool completely before frosting.
Troubleshooting
| Problem | Why it happens | How to fix it |
|---|---|---|
| Cupcakes are dense | Batter was overmixed after adding flour | Mix just until combined once the dry ingredients go in |
| Cupcakes are dry | Too much flour or overbaking | Measure flour carefully and check a few minutes early |
| White chocolate seized | Chocolate was overheated or came into contact with water | Melt gently in short bursts and stir often |
| Cupcakes sank in the middle | Oven door opened too early or batter was overmixed | Avoid opening the oven too soon and mix gently |
| Frosting is too soft | White chocolate was still warm or kitchen is too warm | Cool the chocolate fully and chill frosting briefly if needed |
| Frosting is too thick | Not enough moisture in the buttercream | Add cream 1 teaspoon at a time until smooth |
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Frequently asked questions
Bake them until just done – over-baking can dry them out. Once cooled, cover and leave them in a cool, dry place. Do not put them in the fridge. You can also add some simple syrup for bakery-style moist cupcakes before frosting.
Use a good-quality white chocolate bar, not candy melts or compound chocolate if possible. Better chocolate gives better flavor and a smoother texture.
Yes. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost them the next day.
Yes. Freeze the unfrosted cupcakes in an airtight container for up to a month. Thaw at room temperature before frosting.
Usually because the batter was overmixed or the flour was overmeasured. Mix gently and use a kitchen scale if possible.
What kind of white chocolate do you recommend?
Any white chocolate will work for these cupcakes, even white chocolate chips. I used a bar of white chocolate, Madeline.
Just wanted to check if these will stay fine at room temperature for 2-3 days or will need to be refrigerated?
Hina – it really depends on the weather. Cupcakes are best served the day they are made or the next day. These can stay for 2 to 3 days at room temperature in good weather
I never comment on recipe posts, but, oh my god…these are amazing. I made them for a friend whose son is having a very small Covid wedding. I cored out the middle and popped in a white chocolate Lindt truffle, so I had some leftover cake and icing. It is seriously one of the best cupcakes I’ve ever had! So delicious!! Took a bit of work, but definitely worth it!
Thank you, Rachael. I am so happy to hear your positive review. Thank you .
Hi how many mini cupcakes would this recipe yield please?
Hey Hina. I think it would make about 18 to 20 mini cupcakes depending on how much you fill.
Thank you so much. Can you tell me the approx bake time for minis?
Also when you say foamy ribbon stage for eff whites is that stiff peaks?
The mini cupcakes will take about 12 to 15 minutes. Whole eggs don’t whip to stiff peaks – just light and foamy
Just wondering if the buttercream can be made the day before and not go hard etc?
This buttercream can be made a day ahead – you must bring it to room temperature and whip it before using.
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
Valentina. I always use paddle attachment of cake, cupcake or cookie dough unless mentioned otherwise. Thanks
I made these as part of a cupcake cake for a baptism and they turned out amazing. Everyone Loved it .
Thank you for the lovely feedback, Jes. So happy to hear that.
Hi Veena,
Tried these cupcakes they were tumm.
This recipe us a keeper!
Thankyou
Anita
Thank you so much, Anita. So happy you enjoyed it. Thanks for coming back to write this feedback too.
Hi! Love this recipe, but what can I do so the white chocolate does not begin to harden once added to the Buttercream mixture for making the frosting? Although it was good and melted when I added it, after missing it in, I discovered some hardened pieces
Tameka. That usually happens if the melted chocolate is warm and the frosting is cold. The best is to have them both at the same temperature. What I like to do is to add a little buttercream to the melted chocolate, combine well. Then add more buttercream. Finally, you should be able to combine the two without any issues. Happy you enjoyed this recipe. Thanks
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 ?
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.
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.