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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup (113 grams) unsalted butter (softened at room temperature)
- 1 cup (200 grams) granulated sugar
- 4 oz (113 grams) white chocolate (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup (250 grams) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (118 milliliters) milk
- 8 oz (227 grams) cream cheese (softened at room temperature)
- 1/2 cup (113 grams) unsalted butter (softened at room temperature)
- 4 oz (113 grams) white chocolate (melted)
- 1 tsp vanilla extract
- 3-4 cup (375-500 grams) powdered sugar (less for spreading, more for piping)
- 2-3 tbsp milk
Instructions
- 1
Preheat oven to 350˚F (180˚C). Line a muffin pan with cupcake liners.
- 2
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.
- 3
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- 4
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.
- 5
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.
- 6
In a large bowl, beat together cream cheese and butter.
- 7
Beat in melted white chocolate, followed by the vanilla extract. Add in the powdered sugar until until smooth and creamy.
- 8
Adjust the texture with the milk. If too dry, add a little more milk. If too wet, add a little more powdered sugar.
- 9
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.