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Chocolate cupcakes decorated with flowers
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5 from 12 votes

White Chocolate Cupcakes

These white chocolate 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 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 16 - 17 cupcakes
Calories: 352kcal
Author: Sabine Venier

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.

Video

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.

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.

Nutrition

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