These White Chocolate Cupcakes are a decadent and sweet treat that will delight any white chocolate lover. The cupcakes are rich, moist, and light with a subtle yet irresistible white chocolate flavor that infuses every bite. Topped with a silky white chocolate buttercream frosting, these cupcakes are a perfect combination of smooth sweetness and melt-in-your-mouth goodness. The hint of vanilla and the richness of the white chocolate create a delicate balance, making these cupcakes ideal for special occasions like birthdays, weddings, or even a simple afternoon tea. Whether you’re baking for a celebration or treating yourself to something sweet, these cupcakes will be a hit with anyone who enjoys a little luxury in their dessert.
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup cake flour (for a lighter texture, optional but recommended)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup white chocolate, chopped (or white chocolate chips)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (for extra moisture)
For the White Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ cup white chocolate, melted and cooled slightly
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (to adjust frosting consistency)
- White chocolate shavings or chips, for garnish (optional)
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until fully melted and smooth. Set it aside to cool slightly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour (if using), baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. This will help incorporate air into the batter, creating lighter cupcakes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Incorporate the Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream. Start with the dry ingredients and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix. Stir in the melted white chocolate until fully incorporated.
- Bake the Cupcakes: Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the White Chocolate Buttercream: While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until smooth. Once all the powdered sugar is incorporated, beat in the melted white chocolate and vanilla extract. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency. The frosting should be light and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or a butter knife to frost each cupcake with the white chocolate buttercream. For an extra touch, garnish with white chocolate shavings or chips.
- Serve and Enjoy: Serve these delightful cupcakes at room temperature. They’re perfect for any occasion and will surely impress anyone who takes a bite.
