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White Chocolate Cupcakes with White Chocolate Frosting Recipe
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5 from 10 votes

White Chocolate Cupcakes with White Chocolate Frosting

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!
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: white chocolate cupcakes with white chocolate frosting recipe
Servings: 16 - 17 cupcakes
Calories: 352kcal



  • 1 ⅛ cups all-purpose flour (135g)
  • 2 tsp baking powder
  • ½ tsp 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 tsp vanilla extract)
  • ½ cup buttermilk (120ml)


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


  • 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.



*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.


Calories: 352kcal | Carbohydrates: 35g | Protein: 2g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 235mg | Potassium: 126mg | Sugar: 28g | Vitamin A: 385IU | Calcium: 67mg | Iron: 0.5mg