• 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