These white chocolate cupcakes are cupcakes for the true white chocolate lover! Both melted white chocolate and white chocolate chips get mixed into the cupcake batter. These cupcakes are moist, light, and so delicious!
Top the cupcakes with big swirls of white chocolate buttercream frosting for the complete white chocolate experience.
Baking Tips
If you’ve never made cupcakes before, be sure to read my post on how to make cupcakes. It will walk you through all the cupcake baking basics.
The following tips help with these specific cupcakes.
For the white chocolate in the batter, be aware that not all white chocolate melts well. I’ve had problems melting Nestle 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).
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.
While it is totally optional, try adding 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.
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.
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.
