White Chocolate Cupcakes

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These white cupcakes are soft, tender, and filled with a silky white chocolate ganache. Topped with a decadent white chocolate buttercream frosting, these moist delights are perfect for birthdays, baby showers, or Valentine’s Day.

WHY YOU’LL LOVE THESE WHITE CHOCOLATE CUPCAKES:

  • Extra White Chocolate Flavor: Each cupcake is filled with a rich white chocolate ganache.
  • Super Soft and Moist: The fluffy texture comes from cake flour and buttermilk.
  • Decadent Frosting: The white chocolate buttercream frosting makes every bite melt in your mouth.

White Chocolate Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 11 minutes
Servings 12 cupcakes

Ingredients

**For the White Cupcakes**

  • 1 1/4 cups cake flour spooned and leveled
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter softened
  • 3/4 cup granulated white sugar
  • 2 egg whites at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk at room temperature

**For the White Chocolate Ganache**

  • 4 oz high quality white chocolate bar chopped (like Lindt or Ghirardelli)
  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream

**For the White Chocolate Buttercream**

  • 3/4 cup unsalted butter softened
  • 1/8 teaspoon salt
  • 2 oz high quality white chocolate melted and slightly cooled (like Lindt or Ghirardelli)
  • 1 1/2 cups powdered sugar

Instructions

**For the White Cupcakes**

  • Preheat your oven to 350°F. Line a cupcake pan with 12 liners.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and granulated sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.
  • Add in the egg whites and vanilla. Mix on medium-high speed for 1-2 minutes until pale and smooth.
  • Gradually add the dry ingredients and buttermilk to the butter mixture, mixing on low speed, then medium speed until combined. The batter will be thick.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds to three-quarters full.
  • Bake for 16-18 minutes or until a toothpick comes out clean. Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack.

**For the White Chocolate Ganache**

  • Combine the chopped white chocolate, butter, and heavy cream in a double boiler over boiling water.
  • Melt the ingredients together, stirring occasionally.
  • Remove from heat and transfer the ganache to a small bowl.
  • Let it cool to room temperature, then whip with an electric mixer on high speed until pale and fluffy. Transfer to a piping bag.

**For the White Chocolate Buttercream**

  • In a large bowl, whip the butter and salt with an electric mixer on high speed for 5-10 minutes until pale and fluffy.
  • Add the melted and slightly cooled white chocolate, mixing on medium speed.
  • Sift the powdered sugar into the mixture 1/2 cup at a time, mixing on low then medium speed until fully combined. Scrape the bowl as needed. Mix on high speed for 1 minute until light and fluffy. Transfer to a piping bag fitted with a decorative tip.

**Assembling the Cupcakes**

  • Once the cupcakes are cool, remove the centers.
  • Fill each cupcake with white chocolate ganache.
  • Pipe a generous amount of white chocolate buttercream onto each cupcake. Serve and enjoy!

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