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
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!