White Chocolate Cupcakes

A recipe for White Chocolate Cupcakes! These cupcakes have a white chocolate vanilla base and are topped with a rich white chocolate cream cheese frosting.

Celebrate Valentine’s Day with these White Chocolate Cupcakes! Melted white chocolate is blended into a light vanilla cupcake base and throughout the cream cheese frosting for a fun and festive treat. If desired, top with your favorite sprinkles. For this batch, I added a pinch of edible glitter hearts for the holiday.

If possible, use a good quality white chocolate for this recipe to really bring out the flavor and help create a tender texture in the cupcakes. Some brands have different percentages of cocoa butter and melt better than others. 

A few tips

I melted the chopped white chocolate in the microwave in 15 second increments until smooth and creamy. Be very careful not to overheat the white chocolate. You can also use a double boiler.

Fill each prepared muffin tin about 2/3rds full (do not overfill). I like to use a standard ice cream scoop for a consistent size in each cupcake. 

Bake the cupcakes just until cooked through. If needed, use a toothpick and stick through the center. If the toothpick comes out dry or with a couple of crumbs, the White Chocolate Cupcakes are done. They will continue to set a little further as they cool.

Allow the cupcakes to cool completely to room temperature before topping with the cream cheese frosting. Otherwise, it will melt and soak into the cake. Add just enough milk if needed to the frosting to create a light and fluffy texture. If it is too wet, add a little more powdered sugar. If too thick, add a splash more milk at a time.

Once topped with the frosting, the cupcakes are best served within a couple of hours or refrigerated in an airtight container. The unfrosted cupcakes can be made a day or two in advance and stored in an airtight container at room temperature. 

Have a mini muffin tin? You can use this recipe to make about 36 miniature cupcakes. Keep an eye on the cooking time, but it should be decreased to around 10-12 minutes. 

Looking for more cupcake recipes?

Try my 

• Brownie Cupcakes with Peanut Butter Frosting
• Chocolate Covered Pretzel Cupcakes
• Gingerbread Cupcakes with Eggnog Buttercream

White Chocolate Cupcakes Recipe

Adapted from The Curvy Carrot

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1 from 1 vote

White Chocolate Cupcakes

A recipe for White Chocolate Cupcakes! These cupcakes have a white chocolate vanilla base and are topped with a rich white chocolate cream cheese frosting.

Course Dessert

Cuisine N/A

Keyword cake, cupcake, dessert, white chocolate

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 15 -18 Cupcakes

Ingredients

White Chocolate Cupcakes:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1 cup (200 grams) granulated sugar
• 4 ounces (113 grams) white chocolate melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (118 milliliters) milk

White Chocolate Frosting:

• 8 ounces (227 grams) cream cheese softened at room temperature
• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 4 ounces (113 grams) white chocolate melted
• 1 teaspoons vanilla extract
• 3-4 cups (375-500 grams) powdered sugar less for spreading, more for piping
• 2-3 tablespoons milk

Instructions

To make the White Chocolate Cupcakes:

• Preheat oven to 350˚F (180˚C). Line a muffin pan with cupcake liners.
• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy. Beat in the melted white chocolate, followed by the eggs one at a time, then the vanilla extract.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt.
• Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour. 
• Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.

To make the White Chocolate Frosting:

• In a large bowl, beat together cream cheese and butter.
• Beat in melted white chocolate, followed by the vanilla extract. Add in the powdered sugar until until smooth and creamy.
• Adjust the texture with the milk. If too dry, add a little more milk. If too wet, add a little more powdered sugar.
• Transfer the frosting to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes. Top the cupcakes with desired sprinkles and refrigerate until ready to serve.