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.
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.