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Home » Chocolate Recipes

White Chocolate Cupcakes

Last updated on August 24, 2022Originally published June 19, 201831 CommentsSabine

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These white chocolate cupcakes with white chocolate frosting are beyond delicious and easy to make. The frosting is super creamy and the cupcakes super fluffy. White chocolate lovers: this recipe is for you! By the way, have you tried my caramel vanilla cupcakes?

White Chocolate Cupcakes with White Chocolate Frosting Recipe

Start with melting the chocolate for the cupcakes. Melt it for about 2 minutes in the microwave and stir every 20 seconds to prevent it from seizing. Then let cool down that it is not hot anymore when adding to the batter.

The batter will be thick but liquid. The best way to fill it into the cupcake liners is with an ice cream scoop.

Fill the liners just ⅔ full. If you fill them up too high, they will sink or spill over the sides. And if you care about how the cupcakes look like in the end, stay with about ⅔ filling. Depending on how much you fill them, the baking time needs to be adjusted. The same is true if you fill them lower than ⅔.

After baking let them cool down to room temperature before you frost them.

White Chocolate Cupcakes with White Chocolate Frosting Recipe

Then melt the white chocolate for the frosting and let it cool to room temperature. Then mix soft butter until it is super creamy for about 5 minutes. Add sifted powdered sugar and stir until smooth. Then add the white chocolate and salt and stir until smooth, silky, and creamy. Add a pinch of salt to cut down the sweetness.

White Chocolate Cupcakes with White Chocolate Frosting Recipe

For the frosting techniques you see, I used a star and a round piping tip.

With the star tip (1M Wilton) I piped three different shapes as you can see in the photos above and below.

To pipe a rose, start in the middle of the cupcake and pipe the frosting in a circle from the center to the edges evenly. Stay at the same high. The frosting will form nice layers like a rose.

You could also pipe a swirl. Therefore, start again in the middle of the cupcake and pipe frosting in a circle from the center to the edges and back again to the center without stopping in between. Lift the piping bag upwards when moving back to the center that you pipe the frosting in a swirl on itself. This piping technique works with a star and a round piping tip.

The third shape you could pipe with a star tip is the easiest. Place the tip in the middle of the cupcake and apply more pressure than at the other techniques. Stay in the middle and move the tip slowly and straight upwards. The frosting will form lovely ruffles.

White Chocolate Cupcakes with White Chocolate Frosting Recipe

You may also like Coffee Cupcakes, Brownie Cupcakes, Chocolate Orange Cupcakes, S'mores Cupcakes, or Banana Cupcakes.

Chocolate cupcakes decorated with flowers

White Chocolate Cupcakes with White Chocolate Frosting

5 from 12 votes
Author Sabine Venier
Calories: 352kcal
Servings: 16 - 17 cupcakes
Prep 15 minutes
Cook 17 minutes
Total 32 minutes
Print Pin Rate
These cupcakes are beyond delicious and easy to make. The frosting is super creamy and the cupcakes super fluffy. White chocolate lovers: this recipe is for you!

Ingredients
  

cupcakes

  • 1 ⅛ cups all-purpose flour (135g)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup granulated white sugar (100g)
  • ½ cup vegetable oil (120ml)
  • ½ cup white chocolate, melted and cooled (85g / 3oz)
  • 1 vanilla bean* (or 2 teaspoon vanilla extract)
  • ½ cup buttermilk (120ml)

frosting

  • 1 cup butter, softened (230g)
  • 2 cups powdered sugar, sifted (240g)
  • 1 cup white chocolate, melted and cooled (170g / 6oz)
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F (175°C). Line two 12 cup muffin pans with 16-17 cupcake liners and set aside.
  • Stir flour, baking powder, and salt together in a small bowl and set aside.
  • Cupcakes: In a large mixing bowl using a stand mixer or hand mixer fitted with a whisk or paddle attachment, beat egg and sugar on medium speed until creamy, for about 2 minutes. Add oil, white chocolate, and vanilla* and stir until smooth. Alternately add dry ingredients and buttermilk. Beginning and ending with dry ingredients. Mix on low speed and just until combined. Spoon batter with an ice cream scoop into the liners and fill maximum ⅔ that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. I baked mine for 18 minutes. Let cool to room temperature before frosting.
  • Frosting: Beat butter on medium-high speed until soft and creamy, about 5 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and salt and mix on medium speed until combined and creamy. Frost cupcakes and store in an airtight container at room temperature for up to 3 days. For frosting techniques inspiration, read blog post above.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 352kcalCarbohydrates: 35gProtein: 2gFat: 22gSaturated Fat: 15gCholesterol: 47mgSodium: 235mgPotassium: 126mgSugar: 28gVitamin A: 385IUCalcium: 67mgIron: 0.5mg
Course Dessert
Cuisine American
Keyword white chocolate cupcakes with white chocolate frosting recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Danielle

    August 15, 2021 at 5:53 pm

    Can you use semi skimmed milk instead of buttermilk

    Reply
    • Sabine

      August 16, 2021 at 5:00 am

      This recipe works well with regular milk. Using semi-skimmed milk could cause the muffins to be on the dry side. I hope that helps.

      Reply
  2. Rjane

    April 21, 2021 at 3:01 pm

    5 stars
    This is the only recipe that worked for me! Not too sweet! 😍 All the other recipes out there are either too complicated or too expensive haha, or too sweet. Thank you! This website is a gem! I will definitely try all the other recipes here!

    Reply
    • Sabine

      April 22, 2021 at 2:17 pm

      Thank you so much! I appreciate your nice feedback.

      Reply
  3. Lyndsay

    February 28, 2021 at 8:07 am

    5 stars
    Absolutely delicious and very light. I’m not usually a white chocolate fan but thought I would give this recipe a try. I will definitely make these again.

    Reply
  4. Maria

    February 04, 2021 at 6:38 pm

    Can I make fewer cupcakes using this recipe? If so, how should I alter the recipe. Let us say I wanna do one muffin pan.

    Reply
    • Sabine

      February 05, 2021 at 6:36 am

      It's always a bit tricky to cut down a recipe with an odd number of eggs. However, I always use large eggs for baking but you could use a small egg and then cut all other ingredients in half. You would end up with about 8 muffins. Hope that helps!

      Reply
  5. Lauren

    July 30, 2020 at 9:12 am

    Hello,

    Could you colour the white chocolate frosting? Would like to make white chocolate rainbow cupcakes for my daughters 6th birthdays

    Reply
    • Sabine

      August 10, 2020 at 1:10 pm

      Hello Lauren, yes absolutely! Make sure to add very little food coloring. I suggest gel food coloring like from Wilton.

      Reply
  6. Nicole

    July 05, 2020 at 5:21 am

    5 stars
    Love this! However, mine baked for only 15 minutes. Will definitely bake again using this recipe ❤

    Reply
    • Sabine

      July 07, 2020 at 5:02 am

      Thank you so much for your feedback. Good that you know your oven so good and checked them early enough. Have a wonderful day.

      Reply
  7. Lili McKay

    June 11, 2020 at 2:00 am

    5 stars
    made the white chocolate cupcake base and paired it with a rosewater swiss meringue butter cream. it was absolutely amazing! cupcakes were so fluffy and light

    Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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