White chocolate cupcakes – just hearing the name makes my mouth water! Sweet, creamy, elegant, and utterly delicious. If you love white chocolate as much as we do, you definitely need to try this recipe! I originally shared this recipe in 2012 (check out the "not-so-great" old photo 😉), and I've been perfecting it ever since.
Why You Should Try This Recipe
Apparently, my recipe is so good that some big websites decided to copy it 1:1 and publish it under a different name. I’ll take that as a compliment! To make it even better, I’ve refined my original creation. These white chocolate cupcakes stand out because they don’t just have chocolate in the frosting—they also contain delicious white chocolate chunks inside the batter. That’s something many recipes leave out!
They look absolutely stunning, making them the perfect treat for special occasions like birthdays, parties, or even weddings. You can decorate them in many different ways: Keep it simple with chocolate shavings, add a pop of color with sprinkles, top them with fresh raspberries for an elegant touch.
While the recipe is indulgent, it's not as overwhelmingly rich as many American versions. In the U.S., cupcake frostings often contain 250g butter, 250g sugar, and 250g chocolate—this one is much lighter!
Ingredients for White Chocolate Cupcakes
This is a classic cupcake batter with a few refined touches. You’ll need common baking ingredients, similar to a traditional butter cake.
Butter & Eggs – Make the cupcakes fluffy and moist. Both should be at room temperature for better mixing.
Sugar – Granulated sugar in the batter, plus a small amount of powdered sugar in the frosting for a smoother texture.
Flour – Use all-purpose flour for the best texture and appearance. A bit of baking powder ensures they’re light and airy.
Milk – Add just enough so the batter falls off the spoon in thick ribbons. Any type of milk works—even buttermilk!
White Chocolate – The star ingredient! Roughly chopped into small pieces for the batter and melted for the frosting. Use a brand you love—white chocolate bars, couverture, or callets all work well.
Cream Cheese – The base of the frosting. Full-fat is best for the right consistency.
Heavy Cream – Melted together with the white chocolate. Don’t substitute with milk—it will be too runny!
White Chocolate – Finely chopped so it melts smoothly.
Powdered Sugar – Helps sweeten and stabilize the frosting.
How to Make White Chocolate Cupcakes in 5 Steps
Prepare the Chocolate: Chop the white chocolate into small pieces (about the size of chocolate chips) for the batter. Use a sharp knife and cut each square into 6-8 pieces. It’s okay if some bits are smaller or larger. For the frosting, chop the chocolate extra finely so it melts smoothly.
Make the Batter: Cream the butter, sugar, and eggs until light and fluffy—this ensures the cupcakes are airy. Then, mix in the flour, baking powder, and milk just until combined. Gently fold in the chocolate chunks with a spatula.
Bake the Cupcakes: Divide the batter into 12-15 cupcake liners, filling them about ¾ full. Bake at 170°C (340°F) for 19-23 minutes on the second-lowest rack. They should still look slightly soft on top—this keeps them moist. Use the toothpick test to check for doneness.
Prepare the Frosting: Melt the finely chopped white chocolate with the cream over low heat, stirring constantly. Do not let it boil! Let the mixture cool to lukewarm before adding it to the cream cheese—otherwise, the frosting can become too thin.
Decorate the Cupcakes: Spread the frosting onto the cupcakes with a spoon for a rustic look or use a piping bag with a star tip for a more elegant swirl. If piping, chill the frosting for 10 minutes first. Fill the piping bag while the frosting is still soft, then place it in a tall cup in the fridge to set slightly before decorating.
My Best Baking Tips
Don’t overmix! Beat the butter, sugar, and eggs well, but once the flour is added, mix as little as possible. This keeps the cupcakes light and fluffy. For the frosting, mix the cream cheese and powdered sugar for only about 5 seconds on high speed to prevent it from becoming too thin.
Watch the browning! White chocolate behaves differently than dark chocolate when baked. Try to keep the chocolate chunks away from the surface to prevent over-browning. If needed, cover the cupcakes with aluminum foil toward the end of baking.
Storing White Chocolate Cupcakes
These cupcakes keep well for 1-2 days in an airtight container in the fridge. If using colorful sprinkles, add them just before serving—otherwise, they might dissolve.
Want to make them in advance? Freeze the plain cupcakes without frosting, then prepare the white chocolate cream cheese frosting fresh when serving.
Recipe Card
White Chocolate Cupcakes
Ingredients
For the Cupcake Batter:
- 125 g ½ cup + 1 tablespoon butter, softened
- 110 g ½ cup sugar
- 2 medium eggs, room temperature
- 250 g 2 cups all-purpose flour
- 2 teaspoon baking powder, leveled
- 140 ml ½ cup + 2 tablespoon milk or buttermilk
- 120 g 4.2 oz white chocolate, finely chopped
For the Frosting:
- 40 ml 2½ tablespoon heavy cream
- 140 g 5 oz white chocolate or couverture chocolate
- 300 g 10.5 oz full-fat cream cheese
- 2 tablespoon powdered sugar
Instructions
- Don't overmix! Beat butter, sugar, and eggs thoroughly, but mix the flour as little as possible to keep the cupcakes light and fluffy. The same goes for the frosting—cream cheese can become runny if overmixed.
- Watch the browning. White chocolate bakes differently than dark chocolate. Try to keep chocolate chunks inside the batter rather than on top, as they can brown too much. Bake on the lower middle rack and cover with foil if necessary.
- Storage & Make-Ahead Tips. Store cupcakes in an airtight container in the fridge for 1-2 days. If using colorful sprinkles, add them just before serving to prevent color bleeding. To make ahead, bake the cupcakes in advance and freeze them without frosting—simply frost them fresh before serving!
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