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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Feb 16, 2023

Light And Fluffy White Chocolate Cupcakes

5 from 1 vote
BySam Adler
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These White Chocolate Cupcakes are light and fluffy and easy to make! The cupcake batter is made with melted white chocolate and the cupcake is topped with a luscious creamy white chocolate buttercream frosting! Its the perfect cupcake to take to any kind of party or potluck!

A white chocolate cupcake on a white plate surrounded by white flowers.

People either love or claim to hate white chocolate because it isn’t actually chocolate, but what is it exactly? As a professional pastry chef, it’s important to know the difference between white chocolate and milk chocolate, so let’s break it down.

White chocolate is a blend of cocoa butter, sugar, milk products, vanilla, and emulsifiers. As for the flavor, it’s kind of like vanilla and extremely sweet and has a buttery feel. That said, sometimes it can be a little to rich on its own-but when made into sweet treats like white chocolate chip cookies, white chocolate oatmeal cookies, or these white chocolate raspberry cupcakes, it can taste like a dream!

The base of these cupcakes is my tried-and-true vanilla cupcake recipe. I added silky white chocolate to the mix, frosted them with white chocolate buttercream, and just like that -these HEAVENLY white chocolate cupcakes were born!

WHY YOU SHOULD MAKE THIS RECIPE

  • These cupcakes are easy to make from scratch!
  • The cupcakes are light and fluffy with an extra buttery crumb from the luxurious white chocolate.
  • The frosting! It’s truly amazing.
  • These elegant cupcakes are perfect for wedding events, baby showers, holiday bake sales, and more!

INGREDIENTS NEEDED

Ingredients for white chocolate cupcakes.
  • Flour – Flour gives baked goods structure. It absorbs the wet ingredients, creating a stable batter.
  • Baking powder & baking soda – This pair of leavening agents play a part in the batter rising into tall, spongy cupcakes.
  • Kosher salt – Salt refines flavors and strengthens the batter.
  • White chocolate – You’ll need this for the batter and for the frosting.
  • Unsalted butter – For flavor and moisture. You’ll need softened butter for the cake batter and the buttercream. Learn how to soften butter quickly if you forgot to leave it out!
  • Granulated sugar – Forsweetening the cupcakes.
  • Egg & egg whites – Whole eggs add flavor, color, and moisture, while egg whites add volume and help make a light and fluffy texture.
  • Vanilla extract – For the most decadent flavor, use a good quality vanilla extract.
  • Buttermilk – The acidity in buttermilk reacts with the leavening agents, causing the cupcakes to rise while making a moist-tender crumb and adding a touch of tangy flavor.
  • White chocolate buttercream frosting – To decorate!

The best white chocolate for baking

The best white chocolate to use for baking is a white chocolate baking bar. White chocolate chips aren’t great for baking because they contain added stabilizers, making melting really tricky. Instead, go with a quality white chocolate baking bar like Ghiradelli, or Baker’s.

Melting white chocolate

Sometimes white chocolate can be hard to melt and will seize up on you if it’s overheated. This is why I recommend using baking bars instead. To melt, place the chocolate in a microwave safe bowl and melt for 25 seconds at a time stirring in between until fully melted.

You can also melt the chocolate over a double boiler. Heat 1 inch of water in a small saucepan and place a larger bowl on top. The bowl should not hit the water. Place the chocolate inside the bowl and stir until melted. The steam from the water will melt the chocolate.

Be careful not to get any water in the chocolate or it will seize up!

HOW TO MAKE WHITE CHOCOLATE CUPCAKES

Prepare for baking: Preheat the oven to 350F and line a 12-cup muffin tin with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.

Melt white chocolate: Add chopped white chocolate to a microwave-safe bowl and heat in 25-second increments, stirring in between until melted. Be careful not to overheat! Let cool for a few minutes before using.

Cream butter & sugar with white chocolate: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed for 1 minute. Add the melted white chocolate and mix on medium speed for 30 seconds.

Beat in eggs and extract: Scrape down the sides of the bowl and add the egg, egg white, and vanilla. Again, mix on medium speed for 1 minute.

Combine dry and wet batters: Alternate between adding the dry ingredients and the buttermilk to the wet batter, starting and ending with the dry mixture. Mix until just combined. -do not overmix!

Pour batter and bake: Divide the batter between the lined muffin cups, filling each ONLY 1/2 way full, and bake for 18-20 minutes. Now is an excellent time to make your white chocolate frosting.

Cool and frost: Let the cupcakes stand for 5 minutes in the muffin tin, then remove and place them on a wire rack to finish cooling. Once cool, frost with white chocolate buttercream (see below) and enjoy!

Melted white chocolate in a glass bowl.
Melt the white chocolate
White chocolate cupcake batter.
Combine butter, sugar, and white chocolate
Butter, sugar, and melted white chocolate in a bowl.
Make the rest of the batter.
Cupcake batter in a muffin tin.
Bake the cupcakes.

HOW TO MAKE WHITE CHOCOLATE FROSTING

For the full recipe and expert tips, head to my white chocolate buttercream frosting post. Here’s an overview of how it’s done:

Cream the butter and sugar: Mix butter and powdered sugar starting on low speed and gradually increasing to medium speed. Mix until fluffy.

Add white chocolate: Drizzle in melted white chocolate and continue mixing until incorporated. Mix in a splash of heavy cream, adding more until your frosting is light and fluffy. If it’s too thin, mix in more sugar.

TIPS FOR RECIPE SUCCESS

  • The best way to measure flour is with a scale. If you want to use measuring cups- spoon the flour into your cup, never scoop it from the bag or it will pack in too much flour resulting in a dense cupcake.
  • The butter, eggs, and buttermilk must be room temperature for the batter to mix properly. If the cupcake batter is blended with cold ingredients, the cupcakes won’t bake up well.
  • These cupcakes will rise quite a bit, so only pour enough batter to fill the muffin cups halfway. I use an ice cream scoop for this. It’s the perfect portion and gives the finished cupcakes a nice rounded top.
  • These cupcakes are done when a toothpick comes out mostly clean with a few crumbs attached. They will continue to set as they cool.
  • To decorate, I like piping a swirl with a star tip, but you can also cut a corner off a zip-top bag to use as a pastry bag.

VARIATIONS

Nuts – White chocolate and macadamia nuts belong together, so feel free to add them to the batter or sprinkle some over the top. Pistachios and almonds also taste great with white chocolate.

Garnishes – Make these cupcakes extra special, and add something sweet and decorative like a white chocolate square, sweetened shredded coconut, mini white chocolate chips, or sprinkles!

White chocolate cupcakes stacked on a few white plates.

STORAGE AND FREEZING

Storing – Frosted white chocolate cupcakes will keep in an airtight container at room temperature for 4-5 days or in the fridge for up to a week.

Freezing – They also freeze well if you do so before frosting. Place the cupcakes in a freezer-safe resealable bag. Press out all of the air and freeze for up to 3 months. Let thaw at room temperature, and frost the day you plan to serve them.

FAQ

Can you add food coloring to white chocolate buttercream?

Sure! Once the frosting is fluffy, add a couple of drops of food coloring and fold until incorporated. Repeat until the frosting reaches the shade you’re going for.

Why isn’t my white chocolate melting?

Not all white chocolate is made with the same ingredients, so some melt much better than others. Most white chocolate chips, for instance, contain stabilizing ingredients that prevent them from melting smoothly. For the best results, use a good quality white chocolate baking bar.

WAYS TO ENJOY

You can decorate the base white chocolate cupcake with any frosting you like. These flavors are fantastic with white chocolate.

  • Raspberry Cream Cheese Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Cream Cheese Frosting
  • Strawberry Buttercream Frosting
  • Coconut Buttercream Frosting
A white chocolate cupcake on a white plate surrounded by white flowers.

Light and Fluffy White Chocolate Cupcakes

These White Chocolate Cupcakes are light and fluffy and easy to make! The cupcake batter is made with melted white chocolate and the cupcake is topped with a luscious creamy white chocolate buttercream frosting! Its the perfect cupcake to take to any kind of party or potluck!
5 from 1 vote
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Course: Cupcake, Cupcakes
Cuisine: American
Diet: Kosher
Keyword: cupcakes with white chocolate, light and fluffy white chocolate cupcakes, white chocolate cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Calories: 265kcal
Author: Sam Adler

Ingredients

  • 1 ¾ cup flour 210 g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 4 oz white chocolate (Such as Bakers baking bar)
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup granulated sugar (200g
  • 1 egg (50g)
  • 2 egg white (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk

Instructions

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined and set aside.
  • Chop the 4 oz of white chocolate and microwave it in a microwave safe bowl 25 seconds at a time, stirring in between each time until melted. Be careful not to overheat.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter and 1 cup sugar on medium speed for 1 minute.
  • Add the melted chocolate and mix again for 30 seconds on medium speed.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Mix only until combined. Do not overmix.
  • Using an ice cream scoop, scoop the batter into the muffin liners ONLY 1/2 of the way full. Bake for 18-20 minutes. This recipe rises a lot so make sure not to fill more than halfway.
  • Cool and frost with white chocolate buttercream frosting.

Notes

Top the cupcakes with white chocolate frosting!

Nutrition

Nutrition Facts
Light and Fluffy White Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 265 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 37mg12%
Sodium 164mg7%
Potassium 77mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 275IU6%
Vitamin C 0.05mg0%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes, Frosting

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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