These white chocolate cupcakes are one of my favorite desserts when I want something a little different from regular vanilla cupcakes. The cupcakes are soft, fluffy, and filled with white chocolate flavor, while the frosting is smooth, creamy, and rich.
White chocolate lovers: this recipe is for you! If you are looking for another cupcake recipe, why not try these Sea Salted Caramel Cupcakes? Now for the recipe, as promised!
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Video Instructions
Try This White Chocolate Cupcakes Recipe
One of my favorite things about these white chocolate cupcakes is that the white chocolate is used in both the cupcakes and the frosting.
You get a rich, creamy dessert that is easy to make in about 30 minutes. They're always one of my favorite cupcake desserts to make when I am in the mood for cupcakes. See the full instructions in the recipe card below.
Why You’ll Love It
- Quick and easy: The batter is made in 15 minutes with simple ingredients; no baking soda is even required.
- Perfect Texture: The cupcakes are soft and fluffy, and the frosting is silky and creamy.
- Great for celebrations: These look beautiful on dessert tables, as well as for special occasions like baby showers and birthdays.
- Easy to decorate: The frosting pipes well, whether you use a star tip or a round tip nozzle.
Ingredients
- All-purpose flour: This makes the cupcakes fluffy, without them turning out too dense. Cake flour will make these even lighter, but I prefer all-purpose flour for this recipe.
- White chocolate: This ingredient gives both the cupcakes and frosting their rich flavor.
- Buttermilk: This is what helps keep the cupcakes soft, moist, and tender. Heavy cream can also be used.
- Butter: You get a creamy frosting with plenty of richness. I prefer salted butter to unsalted butter here, as it just adds slightly more flavor.
- Vanilla bean: I love adding this, as it adds extra flavor and works well with the white chocolate.
How to Make White Chocolate Cupcakes
1. Preheat your oven to 350°F (175°C). Line two muffin pans with 16-17 cupcake liners.
2. Stir together the flour, baking powder, and salt in a bowl and set aside.
3. Beat the egg and sugar in a separate bowl until creamy, about 2 minutes.
4. Add the vegetable oil, melted white chocolate, and vanilla bean seeds or vanilla extract to the egg mixture. Mix until smooth.
Tip: You can melt the white chocolate in a double boiler, in the microwave, or in a pan over medium heat on the stove.
5. Alternately add the dry ingredients (flour mixture) and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed just until combined, making sure to get all the batter on the sides of the bowl too.
6. Fill the cupcake paper liners with the cupcake batter, no more than ⅔ full.
7. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
8. For the white chocolate buttercream frosting, beat the softened butter until very creamy, about 5 minutes.
9. Add the powdered sugar and beat until smooth. Add the melted white chocolate and salt. Mix until smooth, silky, and creamy.
10. Frost the cooled cupcakes and serve.
Tip: I love adding a drop of raspberry or strawberry jam on top of the frosting for added color.
Recipe Tips
- Allow the melted white chocolate to cool before adding it to the batter or frosting.
- Fill the cupcake liners only two-thirds full to prevent sinking or overflowing.
- Use an ice cream scoop to portion the batter evenly.
- Let the cupcakes cool completely to room temperature before frosting them; placing them in the fridge is not necessary.
- Add a pinch of salt to the frosting to balance the sweetness.
- You can make a white chocolate ganache to go with this as well; both are equally delicious.
What Can You Serve With This?
- Fresh strawberries
- Raspberries
- Coffee
- Tea
- Hot chocolate
FAQs
Yes, but white chocolate bars usually melt more smoothly.
Overfilling the liners or underbaking can cause cupcakes to sink.
Yes, you can bake them a day ahead and frost them just before serving.
No. You can spread the frosting with a knife if you prefer.
Recipe
White Chocolate Cupcakes
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
Cooking Time and Temperature
Bake at 350°F (175°C) for 17-20 minutes or until a toothpick inserted into the center comes out clean.Taste & Texture
These white chocolate cupcakes are light, fluffy, and moist with a rich white chocolate flavor. The frosting is smooth, creamy, and slightly buttery with a silky finish.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days and bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months.
- Best Served: At room temperature.
Serving Recommendations
I love serving these white chocolate cupcakes with fresh berries and coffee. The fruit balances the sweetness nicely, and the cupcakes are rich enough that a simple side works perfectly.Recipe Variations and Substitutions
- White chocolate: Use high-quality white chocolate bars for the best flavor and texture.
- Buttermilk: You can substitute milk mixed with a little lemon juice or vinegar.
- Vanilla bean: Vanilla extract works perfectly if you don't have a vanilla bean.
- Fresh berries: Add raspberries or strawberries to the batter for extra flavor.
- Frosting: Add a little lemon zest for a brighter flavor.
Proper Storage Tips
- Store in an airtight container.
- Keep away from direct heat and sunlight.
- Allow cupcakes to cool completely before storing.
- Keep the frosting covered to prevent it from drying out.
Pro Tips
- Use good-quality white chocolate for the best results.
- Stir melted chocolate every 20 seconds while microwaving to prevent seizing.
- Don't overmix the batter once the flour is added.
- Beat the butter for the full 5 minutes for the creamiest frosting.
- Let the cupcakes cool completely before decorating.
Video
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Ashlyn Moody
Even the batter tasted good. I used butter instead of oil because I don’t like baking with oil and I used cake flour instead of all purpose and I added raspberries. They were amazing !!!
Laurie
I just baked these !! They are AMAZINGLY delicious!! I paired with a raspberry buttercream icing, to create white chocolate raspberry frappe cupcakes!!
Thank you!
YUMM
Samantha
Hi,
I attempted this twice and when I added the room temperature white chocolate it didnt mix in smoothly it became lumpy.. I tried it with all ingredients at room temperature also. Is this meant to happen? It didnt seem like it is in your video?
Thanks
Sabine
Hi Samantha, No, this is not supposed to happen. The chocolate should stay smooth even when it cools down to room temperature. Please make sure that you use tenderly melting white chocolate bars from high-quality brands like Ghirardelli, Lindt, etc. Don't melt chocolate chips because they cause the problems you said. Hope that helps!
Samantha
Oh thanks so much I'll try a different brand white chocolate as I was using the chips.. One last question.. is it ok for the egg and buttermilk to be cold? Or should these be room temperature before adding them in?
Thanks so much x
Christa G
Hey Sabine
Can I use cake flour instead for this recipe and if so how much?
Thank you
Sabine
Hey Christa,
Yes, that is possible by weighing the flour. You need 120g of flour, no matter if cake or all-purpose flour. Hope that helps!
Riya
Hi Sabine,
Can the finished cupcakes be left out for a few hours as i am bringing thm to a putluck and they will be kept on the table for a few hours before people eat them. SHould they be stored in the fridge after or do they have a shelf life in an sir tight container?
thank you so much!!
Sabine
Hi Riya,
it's absolutely fine to store them at room temperature for up to 2 days when stored in an airtight container and just when it is not hot and humid in your climate zone. If it's very warm outside then you can store them a few hours at room temperature without any problems and then place them back to the fridge. Hope that helps!
kassandra
Can the icing be made the day before?
Sabine
Yes, absolutely. Just store it in the fridge in an airtight container. It will get firm in the fridge, so let it sit on the counter at room temperature 1 hour before you frost the cupcakes.
Megan
My soon to be 16 year old just sent me this recipe and said this was what she wanted at her party. Can you let me m ow that brand of white chocolate you use. I’m so excited to make these.
Sabine
I'm super excited for you! I recommend using Ghirardelli White Chocolate Baking Bar for this recipe. Happy baking 🙂
emma
hi there! i just made these cupcakes today and followed the recipe to a t but somehow they have a slight vegetable oil taste to them and they’re a bit dense. do you know what might have caused this? have you ever had something like this happen to you before?
Sabine
Hi Emma,
I'm sorry that you had troubles with the recipe. The taste of the oil shouldn't be noticeable at all because of the chocolate. Please make sure to use regular vegetable oil with no strong taste or smell. When oil unusually smells or tastes very strong, it could be stored too warm or too long. Also, some organic oils taste very strong. So smell or taste the oil before using it.
When the ingredients are measured correctly, it could be that the batter was overmixed. Overmixed cupcakes batter let gluten develop too much. They would rise beautifully in the oven and sink when you remove them from the oven. Overmixing makes cupcakes too dense.
Hopefully, that helps!
Sabine
Nella
Hi! I love all your recipes and use them regularly. I was just wondering if I can use this recipe to make a cake and if you think it will still retain that light and fluffy texture?
Sabine
Hi Nella,
I'm super happy that you like my recipes! To be honest, I've never tried to make a cake out of this recipe. I guess it would work but you would need to double the ingredients to make a three or four layer cake and maybe you bake them in two or three 8" pans. The baking time will be depending on how much cake pans you take, about 20-35 minutes but check with a toothpick. Because they are really fluffy it could be that they are too fluffy to hold its stand with the buttercream. If you want to make a white chocolate cake I recommend this recipe: https://www.alsothecrumbsplease.com/triple-chocolate-ombre-cake/ Make three white chocolate cake layers instead of just one.
Hopefully, that helps!
Maha Khan
Greate Dish I love cooking and food.
Very tasty and delicious recipes….
Sabine
Thank you so much, Maha!