White chocolate lovers, prepare to swoon because these dreamy white chocolate cupcakes are pure indulgence in every bite.
Picture this: soft, fluffy cupcakes with a hint of vanilla topped with a swirl of white chocolate buttercream frosting. Yum!
But my favorite part is the sweet surprise hiding inside – white chocolate ganache!
They’re elegant enough for special occasions yet simple enough for a casual treat. What more could you ask for?
Why You’ll Love These White Chocolate Cupcakes
Visual Appeal: With their bakery-worthy look and taste, these cupcakes will wow any crowd.
Rich & Creamy Flavor: Loaded with white chocolate in the filling and the frosting, each bite is ultra decadent.
Soft & Fluffy Texture: The tender, moist cake pairs beautifully with the creamy ganache and velvety frosting.
Versatile Dessert: From casual get-togethers to fancy soirees, these cupcakes are great for any occasion. Mother’s Day, bridal showers, birthday parties, you name it!
Ingredients
- White Chocolate is the star of the show, adding rich, decadent flavor to the ganache filling and the buttercream frosting. For the best results, get top-quality white chocolate.
- All-Purpose Flour & Baking Powder: The foundation of the cupcakes, providing structure and rise.
- Salt & Vanilla Extract: A small amount of each enhances the flavors. If possible, use vanilla paste for even more goodness!
- Unsalted Butter & Vegetable Oil: Butter provides richness and moisture in the sponge and frosting, while vegetable oil adds a boost of tenderness to the cupcakes.
- Granulated Sugar: For sweetening the cupcakes.
- Egg Whites: For binding the ingredients without coloring the sponge.
- Whole Milk: It adds moisture and helps create a tender crumb.
- Heavy Cream: Used in the ganache and frosting for richness and texture.
- Powdered Sugar: A must for sweetening the buttercream frosting.
How to Make White Chocolate Cupcakes
These aren’t just cupcakes – they’re little masterpieces that prove sometimes the most enchanting desserts come dressed in white.
They’re perfect for winter gatherings or when you’re craving something truly special.
And while they require a bit of assembly, one bite is worth all the effort!
1. MELT white chocolate and cream in a heatproof bowl until smooth. Press plastic wrap onto the surface, and cool.
2. PREHEAT the oven to 350°F. Line a 12-cup muffin pan with liners.
3. WHISK the flour, baking powder, and salt in a medium bowl.
4. BEAT the butter and sugar until light and fluffy. Blend in the egg whites, one at a time, followed by the oil and vanilla.
5. ADD the dry ingredients in three parts, alternating with the milk. Mix gently until just combined and divide into the cupcake liners.
6. BAKE for 15–18 minutes, until a toothpick comes out clean. Cool completely.
7. COMBINE the butter, powdered sugar, cream, vanilla, and melted chocolate until smooth and fluffy. Adjust the consistency with more cream if needed.
8. CORE the cooled cupcakes and fill with ganache. Top with the frosting, serve, and enjoy!
Tips For the Best White Chocolate Cupcakes
Want to ensure your cupcakes will dazzle and delight? Just follow these tips:
- Quality matters. For the best flavor, use high-quality white chocolate – cheap brand don’t melt well or taste as rich. I recommend brands like Valrhona, Callebaut, or Ghirardelli.
- Use room temperature ingredients. This makes mixing easier and creates a smooth batter.
- Don’t overmix. Mix just until combined. Mixing too much will cause dense, tough cupcakes.
- Hole cutting technique. For the ideal ratio of filling to cupcake, use a cupcake corer or a small knife.
- Filling consistency. You want it soft and creamy, which is why these are best enjoyed at room temperature. If you’ve had them in the fridge, let them sit out for 10-15 minutes before serving.
- Add a decorative touch! Elevate the cupcakes with drizzled ganache, white chocolate shavings, or sprinkles.
- Try variations. Swap vanilla for almond extract, fill with fruit compote instead of ganache, or add citrus zest for a tangy twist.
How to Store
If you’re someone who enjoys baking with a touch of elegance but without the stress, these cupcakes are calling your name.
And these tips will help keep your homemade white chocolate cupcakes fresh:
To Store: Place frosted cupcakes in a single layer in an airtight container. Refrigerate for 4-5 days. For the best texture and flavor, enjoy at room temperature.
If making ahead, store each component separately (the cupcakes are fine at room temp) for 2-3 days. Assemble just before serving.
To Freeze: Wrap each unfrosted cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.
More White Chocolate Treats You Have to Try
White Chocolate Raspberry Poke Cake
White Chocolate Covered Oreos
White Chocolate Brownies
White Chocolate Raspberry Cheesecake
White Chocolate Cupcakes
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kcalThese decadent white chocolate cupcakes feature a creamy ganache center and velvety-smooth white chocolate buttercream frosting. Perfect for any occasion!
Ingredients
- White Chocolate Ganache Filling
9 ounces good quality white chocolate, finely chopped
1/2 cup heavy cream
- Vanilla Cupcakes
1 1/2 cups (180g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large egg whites, room temperature
1 tablespoon vegetable oil
2 teaspoons vanilla extract
1/2 cup whole milk, room temperature
- White Chocolate Buttercream Frosting
1 cup unsalted butter, softened
2 cups powdered sugar, sifted
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
3 ounces good quality white chocolate, melted and cooled
Instructions
- Make the Filling: Combine the white chocolate and cream in a large, heatproof bowl. Microwave in 30-second intervals, mixing well after each spin until smooth. Press plastic wrap onto the surface and set aside to cool.
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Make the Cupcakes: In a medium bowl, whisk the flour, baking powder, and salt to combine. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Reduce the speed to low and blend in the egg whites, one at a time, followed by the oil and vanilla.
- Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the flour and mix gently by hand until just combined.
- Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make the Frosting: In a large bowl, beat the butter with an electric mixer on medium speed until smooth. Reduce the speed to low and slowly blend in the powdered sugar, 2 tablespoons heavy cream, and the vanilla until smooth.
- Increase the speed to medium and beat in the melted chocolate and more heavy cream, as needed, until thick and fluffy.
- Assemble: Use a small knife or cupcake corer to create a hole in the center of each cooled cupcake. Fill the hole with white chocolate ganache using a spoon or piping bag.
- Pipe or spread the white chocolate buttercream frosting on top of each cupcake. Drizzle with extra ganache and finish with a sprinkle of white chocolate shavings if desired. Serve and enjoy!
Notes
- For the best flavor, use high-quality white chocolate – cheap brand don’t melt well or taste as rich. I recommend brands like Valrhona, Callebaut, or Ghirardelli.
