White Chocolate Cupcakes

Try these deliciously decadent White Chocolate Cupcakes with a moist sponge and silky smooth frosting. They're dainty and elegant but pack a punch of flavor while being balanced in sweetness.

Jump to:

• 🌟 Why this is the best White Chocolate Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make White Chocolate Cupcakes
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcakes
• White Chocolate Cupcakes

🌟 Why this is the best White Chocolate Cupcakes recipe

1. It's so delicious: The light vanilla sponge perfectly accompanies fluffy frosting piped on top of these white chocolate cupcakes. The frosting is what makes these cupcakes white chocolate, and it works so well as it isn't overpowering. You'll love the elegant flavors!
2. It's easy: Whilst these cupcakes might look fancy and professional, they are a lot easier to make than you might think. Don't use a box mix, make white chocolate cupcakes from scratch with my step-by-step instructions and pro baking tips.
3. It's versatile: You could serve white chocolate cupcakes at a bridal shower or birthday party or take them as a potluck dessert. They're beautiful and dainty, yet also portable and work well on a dessert buffet table.

📝 Ingredient notes

1. For the vanilla cupcakes

1. Granulated sugar - Plain white sugar is fine for these cupcakes, which are perfectly balanced and not too sweet.
2. Unsalted butter  - I always use 82% fat content European-style butter in cakes, cupcakes, and other baked goods. Here is how to soften butter quickly without resorting to last-minute microwaving!
3. Eggs - You will need whole eggs, and they must be at room temperature.
4. Vanilla extract - Avoid using synthetic vanilla essence as this will impact the cupcakes' taste.
5. All purpose flour - AP flour (sometimes known as plain flour) is a great all-rounder and works perfectly in these white chocolate cupcakes.
6. Baking powder - This rising agent makes the cupcakes nice, light, and fluffy.
7. Salt - This is essential, even if it seems like an odd addition! Salt balances the sweetness and brings out the flavors in this vanilla cupcake recipe.
8. Whole milk - Take it out of the fridge in advance and let it come to room temperature before use.
9. Baking soda and white vinegar - This is my secret baking hack for a super moist cupcake sponge, so don't skip it!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the White Chocolate Frosting

1. Unsalted butter - As before, use European-style butter with a high-fat content, and it needs to be softened (very important).
2. Powdered sugar - Sift the powdered sugar (also known as icing sugar) ahead of time to avoid any lumps in your white chocolate cupcake frosting.
3. White chocolate - Use good-quality white chocolate chips or a bar chopped into small pieces. Low-quality white chocolate can be greasy when melted and taste synthetic, so use a good brand like Callebaut or Lindt.
4. Vanilla extract - Again, I use vanilla extract rather than vanilla essence, which can taste synthetic.
5. Heavy cream - Use a good-quality heavy cream (also known as double cream) with a minimum 36% fat content. Some recipes call for sour cream or cream cheese, but I find heavy cream to have the best results.
6. Salt - This helps to balance the sweetness of the frosting.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make White Chocolate Cupcakes

1. Make the vanilla cupcakes

1. Preheat your oven to 175℃ / 347℉ (no fan) and line a cupcake tin with muffin liners.
2. Use an electric hand mixer to cream the room-temperature butter and sugar together in a large mixing bowl for a few minutes until it's light and fluffy.
3. Slowly whip in the room-temperature eggs and then the vanilla extract.
4. Gradually add the room-temperature milk while the mixer still running.
5. Sift the dry ingredients (flour, baking powder, and salt) on top of the batter. Then, switch to a rubber spatula and carefully fold them in.
6. Mix the vinegar and baking soda together in a small bowl, which will be very bubbly. Then, immediately fold this vinegar mixture into the cupcake batter.
7. Pipe or spoon the batter evenly into the prepared cupcake tin, filling each cavity to ¾ full.
8. Bake the cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.

💡 Top Tip: Cool the baked cupcakes on a wire cooling rack until they cool to room temperature before frosting.

2. Make the white chocolate frosting and assemble

For more information visit my white chocolate frosting recipe.

1. Place the finely chopped white chocolate into a medium heat-proof bowl and melt it in the microwave. Let it come to room temperature before using (but do not wait until it sets).
2. Prepare your stand mixer with the paddle attachment and cream the room-temperature butter at medium-high speed for 3 minutes until it becomes pale and fluffy. Alternatively, use an electric hand mixer for this step.
3. Turn the speed to low and start to add the powdered sugar a tablespoon at a time. Then, turn the mixer back up to medium-high speed and whip for another 4 minutes. The mixture will increase in volume and become light and fluffy.
4. Now, slowly add the melted white chocolate to the buttercream with the mixer still running.
5. Finally, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until the white chocolate frosting is smooth and silky.
6. Move the white chocolate frosting into a piping bag fitted with a French piping nozzle tip. Frost the cupcakes with the white chocolate frosting, and serve or decorate further with fresh raspberries, chocolate shavings, or sprinkles.

💡 Top Tip: You can easily adapt the consistency if this frosting is too hard or soft. If it is too hard, add more cream a tablespoon at a time at medium speed to loosen it. If it is too soft, add more sifted powdered sugar, and tablespoon at a time.

❄️ Storage and Freezing

These easy white cupcakes are best served fresh and at room temperature immediately after frosting. Store leftovers in an airtight container in the fridge and consume within 2-3 days. Buttercream frosting will harden in the fridge, so bring it back to room temperature before serving to soften it.

Buttercream will also melt in warm temperatures if left out for too long so bear this in mind if you serve these white chocolate cupcakes in summer!

While it is technically possible to freeze these cupcakes, I recommend not doing so for the best flavor and texture. My baking guide has more about how to store and freeze cupcakes.

🎓 Expert tips

1. The frosting recipe above is enough to frost and fill 12 white chocolate cupcakes. But depending on the size of the cupcake tin cavities, you might be able to make more or fewer cupcakes with this recipe.
2. Before you begin, make sure the eggs, butter, and milk are all at room temperature for proper emulsification.
3. The baking soda and vinegar mixture is my signature baking hack. It makes cupcakes super moist and fluffy, so you shouldn't skip it.
4. Perfectly baked cupcakes should pass the toothpick test. Poke a toothpick into the top of the cupcake and if it still has batter on it, they need a bit longer in the oven. The toothpick should come out clean.
5. Do not add the melted chocolate to the frosting mixture while it is still hot or it might melt the butter. Wait for it to cool slightly but not solidify.
6. I love raspberry and white chocolate together, so I often sprinkle freeze-dried raspberries over the top to make these into white chocolate raspberry cupcakes.

🥣 Equipment Notes

Always weigh ingredients by the gram using a Digital scale for precision and accuracy. This is always preferable to measuring by volume (for example with the US cup system).

I recommend using an Electric hand mixer and Rubber spatula to mix the batter and a Stand mixer fitted with the paddle attachment for the white chocolate cupcake frosting.

Invest in a simple Digital oven thermometer to ensure you are always baking at the right temperature! This easy white chocolate cupcakes recipe works with a 12 cup muffin pan lined with cupcake liners.

❓Recipe FAQs

🧁 More Cupcakes

If you love white chocolate cupcakes recipes, try some of my other flavors next.