Go Back
White chocolate cupcakes in maroon liners with heart glitter.
Print

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
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 10 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.