White Chocolate Cupcakes
These cupcakes for the true white chocolate lover! Both melted white chocolate and white chocolate chips get mixed into the cupcake batter. They are simple to make, moist, light, and so delicious!
Top the cupcakes with big swirls of white chocolate buttercream frosting for the complete experience.
Ingredients
There are a few things to consider when gathering ingredients to make these cupcakes:
- For the white chocolate in the batter, be aware that not all white chocolate melts well. I’ve had problems melting Nestlé white chocolate chips – they are designed to hold their shape as a chip and do not completely melt. I suggest using a finely chopped bar of white chocolate, white chocolate discs, or other brands of white chocolate chips (I like the ones from Lily’s).
- While it is totally optional, I add chopped salted macadamia nuts to the cupcake batter. If you’ve had white chocolate macadamia nut cookies, you know how well those two flavors go together. I leave the nuts the same size that they come in the package of chopped nuts. They are large pieces, but they add a nice crunch to the cupcakes.
- I use cake flour in this recipe to produce a lighter cupcake. If you only have all-purpose flour, you can use that and it will still taste great!
- Sour cream keeps the cupcakes moist. If you don’t have any, you can easily substitute for plain yogurt. I’ve tested this and it works really well.
How It’s Made
Tip: If you’ve never made cupcakes before, be sure to read my post on how to make cupcakes. It will walk you through all of the cupcake baking basics.
Start by melting the white chocolate add it to the batter. You can do this over a double boiler or in the microwave. If you use the microwave, melt in 20 second bursts and stir until melted.
Next, whisk together eggs, sour cream and vanilla in a small bowl.
Now, you’ll need to mix all of the dry ingredients (cake flour, baking powder, baking soda, salt, and sugar) and the butter until fully combined using an electric or stand mixer. Once those are fully combined, mix the wet ingredients a little at a time until just combined.
Mix in the melted white chocolate (which should be cool enough to touch) until just combined.
Mix in milk to thin out the batter and then stir in white chocolate chips and, if you’d like, macadamia nuts.
Grease cupcake liners and fill halfway with batter. Bake at 350 F for 20 minutes or until a cupcake bounces back when lightly touched.
Expert Tips and FAQs
Mixing white chocolate chips into the batter can cause the cupcakes to stick to the liners; the chips get quite sticky when they heat up. I strongly suggest greasing your liners for these cupcakes. A cooking spray such as PAM works well for this purpose.
Frost the cupcakes with white chocolate buttercream or switch it up and go with classic chocolate frosting, strawberry frosting, or even chocolate whipped cream.
Store the cupcakes at room temperature for up to four days or refrigerate for up to one week.
If you prefer regular chocolate, I suggest you try my chocolate cupcakes. However, you can put a twist on these cupcakes by using white chocolate in the batter and the frosting and dark chocolate chips as a mix in.
Not all white chocolate chips melt well. I’ve found that Nestlé chips are not good at melting.
Related Recipes
- White chocolate buttercream frosting
- How to make white chocolate
- The complete guide to chocolate ganache
- The easiest way to temper chocolate
White Chocolate Cupcakes
Ingredients
Cupcake Ingredients
- 4 ounces white chocolate about 2/3 cup of chips
- 2 large eggs room temperature
- 1/3 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups cake flour not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 3/4 cup chopped salted macadamia nuts optional
White Chocolate Buttercream Ingredients
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 8 ounces white chocolate about 1 1/2 cups of chips
- 1/4 teaspoon salt
Instructions
Cupcake Instructions
- Preheat oven to 350 F.
- Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.
- In a small bowl, whisk together eggs, sour cream, and vanilla until smooth.
- In the bowl of a stand mixer, mix cake flour, baking powder, baking soda, salt, sugar, and butter on high speed until fully combined.
- Mix wet ingredients into dry ingredients a little bit at a time until just combined.
- Mix in the melted white chocolate (it should be cool enough to touch) until just combined.
- Mix in milk until just combined.
- Stir in white chocolate chips and macadamia nuts by hand.
- Grease cupcake liners using a cooking spray and fill halfway full with batter.
- Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from cupcake tin immediately and set on the counter to cool.
White Chocolate Buttercream Instructions
- Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.
- Beat butter on high speed with an electric mixer for about three minutes until light and airy.
- Mix in powdered sugar a little bit at a time.
- Once white chocolate is safe to touch, add it to the frosting. Continue to beat for another minute.
- Mix in salt.
- Spread or pipe on cooled cupcakes.
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