Quick and Easy White Chocolate Cupcakes Recipe: If you love white chocolate, these White Chocolate Cupcakes are the perfect treat! They feature super soft vanilla cupcakes topped with a silky, stable white chocolate buttercream.
Quick and Easy White Chocolate Cupcakes Recipe
Whether you’re baking for a birthday, Valentine’s Day, or just a special occasion, these cupcakes are sure to impress. Plus, they are simple to make and taste absolutely divine!
Why You’ll Love These White Chocolate Cupcakes
Soft & Fluffy Vanilla Cupcakes
The cupcakes have a light, airy, and moist texture, making them the perfect base for the buttercream.
Silky White Chocolate Buttercream
This buttercream is smooth, rich, and stable, ensuring it holds its shape beautifully without becoming runny.
Easy & Elegant
These cupcakes are simple to make and can be decorated with a piece of white chocolate for an elegant touch.
Ingredients You’ll Need
For the Vanilla Cupcakes:
- 200g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 70g butter (softened)
- 210g granulated sugar
- 3 large eggs
- 150g full-fat sour cream
- 2 tbsp vegetable oil
- 1 ½ tsp vanilla extract
For the White Chocolate Buttercream:
- 100g white chocolate
- 20g heavy cream
- 200g butter (cubed, softened slightly)
- 350g powdered sugar (sifted)
- 2 tsp vanilla extract
How to Make White Chocolate Cupcakes
Step 1: Preheat & Prepare
Preheat the oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners.
Step 2: Mix Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: Cream Butter & Sugar
In a stand mixer or using a hand mixer, beat the butter and sugar on medium-high speed for 3 minutes until light and fluffy.
Step 4: Add Eggs
Add the eggs one at a time, mixing on low speed until fully incorporated.
Step 5: Combine with Dry Ingredients
Gradually add the flour mixture, mixing on low speed until just combined.
Step 6: Add Sour Cream & Vanilla
Mix in the sour cream, vegetable oil, and vanilla extract until just combined. Avoid overmixing.
Step 7: Fill & Bake
Divide the batter evenly into the cupcake liners. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
How to Make White Chocolate Buttercream
Step 1: Melt White Chocolate
Melt the white chocolate and heavy cream together using a bain-marie (double boiler) or microwave in short bursts. Let it cool in the fridge until it reaches room temperature.
Step 2: Beat the Butter
In a stand mixer with a paddle attachment, beat the butter on medium-high speed for 4 minutes. Scrape down the sides and mix for 2 more minutes.
Step 3: Incorporate White Chocolate
Add the melted white chocolate to the butter and mix until fully combined.
Step 4: Add Powdered Sugar & Vanilla
On low speed, mix in the sifted powdered sugar in two portions, followed by the vanilla extract. Scrape down the sides and beat for 2 more minutes on medium speed.
Step 5: Remove Air Bubbles
Use a rubber spatula or wooden spoon to beat the buttercream by hand to remove any air bubbles.
Step 6: Pipe & Decorate
Transfer the buttercream to a piping bag fitted with a star tip (like Wilton 1M) and frost the cooled cupcakes. Decorate with a piece of white chocolate.
Tips for Perfect White Chocolate Cupcakes
Use a Kitchen Scale
Measuring ingredients in grams ensures accuracy and better results.
Don’t Overmix the Batter
Overmixing can result in dense cupcakes. Fold the batter gently with a spatula after mixing.
Use an Aluminum Baking Pan
Light-colored aluminum pans bake cupcakes more evenly than dark pans, preventing dry cupcakes.
Cool Cupcakes Before Frosting
If the cupcakes are warm, the buttercream will melt. Always wait until they are completely cool.
Storage Tips
- Store cupcakes in an airtight container in a cool place for 1-2 days.
- Refrigerate for up to 5 days, but bring to room temperature before serving for the best texture.
Nutrition
- Carbohydrates: 65g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 13g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 69mg
- Sodium: 280mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 51g
- Vitamin A: 507IU
- Vitamin C: 0.1mg
- Calcium: 69mg
- Iron: 1mg
These White Chocolate Cupcakes are soft, fluffy, and topped with an irresistibly silky buttercream. Whether you’re making them for a celebration or just because, they are easy to make and absolutely delicious. With a light vanilla cupcake base and a rich white chocolate frosting, they are the perfect treat for any white chocolate lover. Try them today and enjoy the sweetness!
Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container before frosting.
2. Can I use white chocolate chips instead of a chocolate bar?
Yes, but white chocolate bars melt more smoothly than chips, which often contain stabilizers.
3. How do I make the buttercream whiter?
Use a whitening gel or a tiny drop of purple food coloring to neutralize yellow tones.
4. Can I use a different frosting?
Yes! You can try cream cheese frosting, vanilla buttercream, or whipped cream frosting for variety.
5. Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.