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 minutesminutes
Cook Time 20 minutesminutes
Resting Time: 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 15-18 Cupcakes
Ingredients
White Chocolate Cupcakes:
1/2cup(113 grams) unsalted buttersoftened at room temperature
1cup(200 grams) granulated sugar
4ounces(113 grams) white chocolatemelted
2large eggs
1teaspoonvanilla extract
2cups(250 grams) all-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cup(118 milliliters) milk
White Chocolate Frosting:
8ounces(227 grams) cream cheesesoftened at room temperature
1/2cup(113 grams) unsalted buttersoftened at room temperature
4ounces(113 grams) white chocolatemelted
1teaspoonsvanilla extract
3-4cups(375-500 grams) powdered sugarless for spreading, more for piping
2-3tablespoonsmilk
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.