Soft Fluffy White Chocolate Cupcakes
Calories: 26
Adjust Servings Here: 12 Cupcakes
Description
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
Cupcakes
- 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
White Chocolate Buttercream
- 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
Instructions
Cupcakes
- 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.
White Chocolate Buttercream
- 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.
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
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