These White Chocolate Cupcakes are rich, velvety, and irresistibly smooth, offering a delicious twist on classic vanilla treats. With a tender crumb and a luscious white chocolate frosting, they're the perfect indulgence for birthdays, holidays, or anytime you're craving something sweet and elegant.
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Why This Recipe Works:
- Decadent Flavor: Melted white chocolate in the batter and frosting adds creamy richness and depth.
- Soft, Moist Texture: The combination of butter, eggs, and white chocolate creates a cupcake that's perfectly tender and satisfying.
- Elegant Presentation: These cupcakes look as refined as they taste-perfect for parties or special occasions.
- Versatile and Customizable: Pair with raspberry, lemon, or vanilla for added flair, or enjoy them simply as they are.
If you love white chocolate, make sure to check out my white chocolate cheesecake with a blackberry sauce and these white chocolate-covered strawberries.
What This Recipe Needs:
White Chocolate: I recommend using white chocolate baking bars and not white chocolate chips.
Butter: I like to use unsalted butter, but salted will work too.
Milk: Whole Milk has a little extra fat, which helps make a tender crumb.
Heavy Cream: This gives volume and smoothness to the frosting.
Decorations: Optional, but I love adding a pop of color with some sprinkles or some white chocolate shavings.
Frosting Variations
Although this cupcake features a delicious white chocolate frosting, it would pair deliciously with my dark chocolate buttercream, chocolate fudge frosting, caramel frosting, brown sugar buttercream, whipped cream cheese frosting, or this whipped cream frosting!
How to Make White Chocolate Cupcakes
- Step 1: Combine flour, sugar, baking powder, and salt.
- Step 2: With the mixer on low, add the butter one chunk at a time. Mix until the mixture looks like coarse sand.
- Step 3: Add eggs, one at a time, mixing until fully combined. Then add in the milk and mix until the batter is light and fluffy.
- Step 4: Fill the cupcake pan ¾ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
How to Make White Chocolate Frosting
- Step 5: In a microwave-safe dish, combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir, and repeat until smooth. Set aside until cool.
- Step 6: In a mixing bowl, beat butter and powdered sugar until fluffy.
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- Step 7: With the mixer on low speed, slowly pour in the white chocolate ganache. Then beat on high to get volume. Add in the vanilla and salt.
- Step 8: Frost the cupcakes and enjoy!
Expert Cupcake Tips
- Adjust oven racks to the middle of the oven for even baking.
- Use a piping bag and a few different Wilton Tips (like a 2A tip or 1M) for pretty designs.
- Fill cupcake liners only ¾ full for a nice round cupcake.
- Use a cookie scoop to easily fill cupcake liners.
Frequently Asked Questions
This recipe makes 24 cupcakes. It can be halved if needed.
If frosted, I like to store cupcakes in a large container with a lid, in the refrigerator for 3-4 days.
Yes! You can make the cupcakes ahead of time and freeze them for up to 6 months. Simply thaw the night before serving and frost the day you serve them.
I love using this recipe as a base for my snowball cupcakes! So delicious and easy!
More Related Recipes
If you like this recipe, make sure to check out all my tasty dessert recipes like Funfetti Birthday Cake, Red, White, and Blue Cake, Lemon Cupcakes, Grapefruit Cupcakes, Christmas Tree Cupcakes, Toll House Cookie Pie, Buttermilk Chocolate Cake, and this easy Lemon Loaf!
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White Chocolate Cupcakes
Ingredients
- 2 oz white chocolate chopped and melted
- 1 ¾ cup all-purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter cut into 12-16 chunks and softened
- 3 large eggs
- ½ cup whole milk
- 1 ½ teaspoon vanilla extract
White Chocolate Frosting
- 3 oz white chocolate chopped into small pieces
- 5 tbs heavy cream
- 1 cup unsalted butter softened to room temperature
- 5 cups powdered sugar
- 1 tbs vanilla
- Pinch salt
- Garnish with extra white chocolate pieces sprinkles, or crushed candies
Instructions
- Adjust oven racks to the middle of the oven and then preheat oven to 350°F. Place cupcake liners in cupcake pan and set aside.
- In a stand mixer, combine flour, sugar, baking powder, and salt on low. Once combined, with the mixer on low, add the butter one chunk at a time. Mix until the mixture looks like coarse sand.*1 ¾ cup all-purpose flour, 1 cup sugar, 1 ½ teaspoon baking powder, ¾ teaspoon salt, ¾ cup unsalted butter
- In a microwave-safe dish, microwave white chocolate on 50% power for 30 seconds, stir, and repeat until smooth.2 oz white chocolate
- Add eggs, one at a time, mixing until fully combined. Then add in the milk, vanilla, and melted white chocolate, and increase the mixer speed to medium and mix for ~3 minutes or until the batter is light and fluffy.3 large eggs, ½ cup whole milk, 1 ½ teaspoon vanilla extract
- Fill cupcake pan ¾ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
How To Make White Chocolate Frosting
- In a microwave-safe dish, combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir, and repeat until smooth. Set aside until cool.3 oz white chocolate, 5 tbs heavy cream
- In a mixing bowl, beat butter, powdered sugar, until combined.1 cup unsalted butter, 5 cups powdered sugar
- With the mixer on low speed, slowly pour in the white chocolate ganache. Then beat on high to get volume. Add in the vanilla and salt.1 tbs vanilla, Pinch salt
- Frost the cupcakes with a piping bag and Wilton 1M tip or spoon on dollops. Garnish with white chocolate pieces or sprinkles.Garnish with extra white chocolate pieces
Notes
- *Reverse Creaming: This technique produces tender cupcakes that hold together well.
- Storage: If frosted, I like to store cupcakes in a large container with a lid in the refrigerator for 3-4 days.
- Make ahead: You can make the cupcakes ahead of time, freeze for up to 6 months, then thaw the night before serving and frost the day you serve them.
Diane Thomas says
Very easy and excellent
Lisa Killian says
So glad you like them!
Anna says
Taste great but I found 1/4C to be too much batter. They also tended to sink in the middle and required more than 12-15 min at 350 degrees. I do not live at a high altitude. Any suggestions?
Lisa says
I’ve had similar issues when I tried to make a cake with this recipe and I believe it’s due to the pudding. But my cupcakes always turned out so I think you should try to put less batter, maybe 3 tablespoons (1/4 cup is 4 tbs), and bake them longer. Also I’d also recommend baking them on a rack that is positioned in the second from the bottom slot instead of directly in the center of the oven. Hope that helps!