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White Chocolate Cupcakes

Heavenly White Chocolate Cupcakes That Melt in Your Mouth

These fluffy White Chocolate Cupcakes are topped with silky buttercream for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder A leavening agent that helps the cupcakes rise.
  • 1 teaspoon Baking Soda Speeds up the rising process.
  • 1/2 teaspoon Salt Kosher salt works well as a substitute.
  • 1/2 cup Butter Room temperature; unsalted butter can be used for less saltiness.
  • 1 cup Granulated Sugar Coconut sugar is a great alternative.
  • 2 large Eggs Room temperature; aquafaba can be used as a vegan substitute.
  • 1 cup Full-Fat Sour Cream Greek yogurt can create a tangy flavor twist.
  • 1/2 cup Vegetable Oil Olive oil or melted coconut oil are great alternatives.
  • 2 teaspoons Vanilla Extract Almond extract can offer a lovely twist.
For the Buttercream
  • 6 ounces White Chocolate Dark or milk chocolate can be substituted.
  • 1/4 cup Heavy Cream Non-dairy cream is a suitable option.
  • 3 cups Powdered Sugar Powdered erythritol can be used as a sugar alternative.
  • 1 teaspoon Vanilla Extract Adds additional flavor to the buttercream.

Equipment

  • Standard Cupcake Tray
  • Mixing Bowl
  • stand mixer
  • Whisk
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 paper liners.
  2. Sift together the flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Cream the butter and sugar with a stand mixer on medium to high speed for about 3 minutes.
  4. Add eggs one at a time, mixing on low speed after each addition until just combined.
  5. Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Divide the batter among the lined cupcake wells, filling each about two-thirds full.
  7. Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
  1. Melt the white chocolate with the heavy cream until smooth and let it cool slightly.
  2. Cream the butter for 4 minutes until fluffy, then incorporate the cooled white chocolate mixture.
  3. Gradually mix in the powdered sugar and vanilla extract until the buttercream is smooth and creamy.
  4. Transfer the creamy buttercream into a piping bag fitted with your favorite tip.
  5. Decorate the cooled cupcakes with the buttercream, adding a piece of white chocolate on top.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Mix gently and ensure all ingredients are at room temperature for best results.

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