White Chocolate Cupcakes
White Chocolate Cupcakes – A Bit of Luxury in Every Bite
White chocolate gets a bad rap, and honestly, I don’t get it. When melted into a rich, buttery batter and topped with a creamy cloud of frosting, it becomes pure elegance. These White Chocolate Cupcakes are the dessert equivalent of a sweater: soft, indulgent, and effortless..They’re not loud. They don’t shout. They whisper sweetness in every bite.
I came up with this recipe during one of those dreamy baking afternoons when you want something special without needing an entire range of ingredients. The result? A cupcake that’s lightly golden on the outside, tender and plush on the inside, and topped with the kind of frosting you’ll want to eat with a spoon.
What Makes These Cupcakes Magical?
🕊 A double hit of white chocolate
Melted white chocolate in the batter adds richness and a smooth, almost custard-like sweetness. Then, it returns in the buttercream,this time silky and whipped, folding over itself like a soft peak of snow.
🌿 Vanilla’s subtle hug
Vanilla enhances the creamy tones of the white chocolate without overpowering it. It’s that quiet background note that rounds out each bite.
🧁 A dreamy crumb
Thanks to real butter and whole milk, these cupcakes are tender and moist, with just the right density to hold up under generous swirls of frosting.
White Chocolate Cupcakes Recipe
Cuisine: DessertDifficulty: American12
servings19
minutes22
minutes30
minutes41
minutesIngredients
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
100g (3.5 oz) white chocolate, melted and slightly cooled
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in the melted white chocolate.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners ⅔ full and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack and cool completely (about 30 minutes) before frosting.
Notes
- Use good quality white chocolate with real cocoa butter for better flavor and texture.
- Let the melted white chocolate cool slightly before adding it to the batter to avoid curdling.
- Make sure all ingredients are at room temperature to help them combine smoothly.
- Don’t overmix the batter once the dry ingredients are added; mix just until combined.
- Start checking for doneness a couple of minutes early, as white chocolate can make the cupcakes extra moist
How to Style Them:
Dress them up with white chocolate curls, edible flowers, or a tiny sprinkle of sea salt for contrast. If you’re feeling extra, a filled center of raspberry compote or lemon curd creates a stunning flavor twist and a surprise pop of color.
These are perfect for:
- Bridal showers
- Elegant birthdays
- Afternoon tea parties
- A cozy night in with something sweet and a touch of luxury.
Ready to Bake?
Craving contrast? Pair these with my Black Velvet Cupcakes for a stunning monochrome dessert spread. The visual is dramatic. The flavors? Even more so.
Let’s Make It a Conversation:
Baked these cupcakes? What did you top them with? Please share your creations in the comments or tag them with #BakedBy[YourName] on Instagram. I love seeing how you make these recipes your own.
If you loved this post, don’t forget to save it to your Sweet Treats board on Pinterest. 🧁
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Delicious Desserts Recipes Team
Mark is a passionate home baker and dessert enthusiast, dedicated to creating easy and indulgent sweet treats. From rich chocolate cakes to refreshing fruity delights, Mark loves experimenting with flavors and textures to bring joy to every occasion.
