White Chocolate Cupcakes Recipe

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Delicate, moist, and brimming with elegance, White Chocolate Cupcakes are the perfect sweet treat for both celebrations and cozy afternoons. Their soft, vanilla-infused crumb is paired with a luxurious white chocolate frosting that’s rich, silky, and smooth. Each bite feels like a small indulgence, melting effortlessly on the tongue and leaving a lingering sweetness.

These cupcakes are not only beautiful to look at—with their creamy swirls and decorative white chocolate pieces—but they also bring a gourmet twist to a classic dessert. Whether you’re planning a baby shower, a bridal brunch, or just need an excuse to bake something special, these white chocolate cupcakes promise to steal the show.

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Ingredients for White Chocolate Cupcakes

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup (120ml) whole milk
• 3 oz (85g) white chocolate, melted and slightly cooled

For the White Chocolate Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 4 oz (115g) white chocolate, melted and cooled
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Optional Topping:

• White chocolate shards or curls
• White sprinkles or edible pearls

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Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.

In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Slowly mix in the dry ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients. Finally, gently fold in the melted and cooled white chocolate until evenly incorporated. The batter should be smooth but not overmixed.

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Step 2: Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.

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Step 3: Make the White Chocolate Buttercream

In a large bowl, beat the softened butter until creamy. Add the powdered sugar gradually, 1 cup at a time, mixing on low speed until fully combined. Add the melted white chocolate, heavy cream, vanilla, and a pinch of salt.

Beat the frosting on high for 2–3 minutes until light, fluffy, and smooth. Adjust the consistency with more cream if needed.

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Step 4: Frost and Decorate

Once the cupcakes are completely cool, pipe or spread the white chocolate buttercream on top. Decorate with white chocolate shards, curls, or your favorite sprinkles for a beautiful finishing touch.

Serve and enjoy your elegant White Chocolate Cupcakes!

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Estimated Nutrition

Per cupcake (based on a batch of 12 with frosting):

• Calories: 390
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 95mg
• Total Carbohydrates: 45g
• Sugars: 35g
• Protein: 3g
• Fiber: 0.5g

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Frequently Asked Questions

What type of white chocolate is best for baking?

Use high-quality white chocolate bars, not chips, as bars melt more smoothly and have better flavor. Brands like Lindt, Ghirardelli, or Valrhona are great options.

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Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them the day you plan to serve for the freshest results.

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Can I substitute the white chocolate with another flavor?

You can swap the white chocolate for milk or dark chocolate in the frosting, but it will change the flavor and sweetness level of the cupcakes.

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Why is my white chocolate buttercream too soft?

If your buttercream feels too soft, your white chocolate might have been too warm when added, or the room is too hot. Chill it briefly and re-whip for better texture.

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Can I use white chocolate chips instead of bars?

Technically yes, but chips often contain stabilizers that affect how smoothly they melt. White chocolate bars produce the best results in both batter and frosting.

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How do I prevent dry cupcakes?

Don’t overmix your batter and make sure not to overbake. Stick to the recommended baking time and check doneness with a toothpick.

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Can I make these gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Just ensure your white chocolate is gluten-free as well.

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What’s the best way to decorate these cupcakes?

For a professional look, use a star piping tip to frost and garnish with white chocolate shards, curls, or sprinkles. You can also color the buttercream for added flair.

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