Indulge your sweet tooth with these White Chocolate Cupcakes! The moist vanilla cupcake batter is infused with melted white chocolate, resulting in a flavorful white chocolate flavor in every bite.
Topping these cupcakes is a white chocolate buttercream frosting and to make these cupcakes festive, they're garnished with frosted cranberries for the holiday season.
Jump to:
- Why You'll Love This Recipe
- Ingredients in White Chocolate Cupcakes
- How to Make Moist White Chocolate Cupcakes
- What's Needed to Make White Chocolate Cupcakes
- FAQ's
- How Do I Make a Buttermilk Substitute?
- What kind of frosting goes best with white chocolate cupcakes?
- How do you decorate cupcakes?
- How do you make White Chocolate Raspberry Cupcakes?
- 📖 Recipe
These cupcakes are a fun and festive sweet treat for Christmas. Another delicious sweet treat for the holiday season is this Instant Pot Gingerbread Cheesecake.
Why You'll Love This Recipe
- Smooth white chocolate flavor
- Sweet cupcakes without being overpowering
- It's an easy cupcake recipe
- Perfect flavor of cupcakes for birthday parties, baby showers, and other occasions.
Ingredients in White Chocolate Cupcakes
- unsalted butter, room temp
- white chocolate, melted
- large eggs, room temperature
- vanilla extract
- granulated sugar
- all-purpose flour
- baking powder
- salt
- buttermilk - this can be substituted
Ingredients in White Chocolate Buttercream Frosting
- unsalted softened butter
- white chocolate, melted and cooled
- confectioners' sugar
- vanilla extract
- Frosted Cranberries
See recipe card for full ingredient amounts and directions.
How to Make Moist White Chocolate Cupcakes
Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners or grease well with baking spray.
Using a double boiler or microwave, melt the 8 oz of white chocolate. Remove the melted white chocolate from the heat and allow the chocolate to cool.
In the meantime, cream butter and the granulated sugar together until creamy using an electric hand mixer.
Beat in the vanilla extract and the cooled white chocolate.
Slowly beat in the eggs one at a time just until incorporated into the wet ingredients.
In a medium bowl, combine the dry ingredients; all-purpose flour, baking powder, and salt.
Alternate mixing the dry ingredients and the buttermilk* until the ingredients are moistened. Prevent the cupcakes from coming out dry by avoiding overmixing.
Fill the cupcake liners evenly among the 12 liners in the cupcake pan and bake in the oven for 25-28 minutes. Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again.
Allow the cupcakes to cool completely on a cooling rack before frosting.
Store the cupcakes in an airtight container such as a cupcake carrier.
TIP: If you don't have a double boiler, you can use a microwave-safe bowl and microwave white chocolate chips or white chocolate bars according to the package directions for melting.
How to Make White Chocolate Buttercream Frosting
- Melt the white chocolate using a double boiler or microwave. Allow the melted white chocolate to cool.
- Beat the unsalted butter until smooth and add the cooled white chocolate.
- Beat in the vanilla extract and slowly add the powdered sugar.
- If needed, add 1 to 2 tablespoons of milk to make a silky white chocolate buttercream.
- Use a rubber spatula to transfer the frosting to a piping bag, pipe the frosting on the cupcakes, and top with frosted cranberries if using.
What's Needed to Make White Chocolate Cupcakes
- Cupcake Tin
- Cupcake Liners
- Electric hand mixer or stand mixer fitted with a paddle attachment
- Double Boiler
- Mixing Bowls - large bowl and medium bowl for dry and wet ingredients.
FAQ's
How Do I Make a Buttermilk Substitute?
Buttermilk can be easily substituted by adding 1 tablespoon of lemon juice to every 1 cup of regular milk. Allow the milk to sit for 5 minutes before adding it to the batter.
What kind of frosting goes best with white chocolate cupcakes?
A creamy white frosting such as the one used in this recipe and it's the perfect complement to white chocolate cupcakes. A creamy cream cheese frosting is also another good choice for frosting for white chocolate cupcakes.
How do you decorate cupcakes?
When piping cupcakes, use a decorating icing bag and a piping tip such as a 1M piping tip or a 2D piping tip.
The white chocolate frosting is topped with frosted cranberries to make these cupcakes festive for Christmas. The garnishing on these cupcakes can be substituted with colored sprinkles for baby showers, Valentine's Day, or another special occasion.
How do you make White Chocolate Raspberry Cupcakes?
To make white chocolate raspberry cupcakes, fill a piping bag with raspberry jam or preserves and fill the centers of the cupcakes once they are cool. Decorate with white chocolate frosting.
📖 Recipe
White Chocolate Cupcakes with Frosted Cranberries
Ingredients
White Chocolate Cupcakes
- 4 tablespoon unsalted butter - room temp
- 8 ounce white chocolate - melted
- 2 eggs - room temperature
- 1 tablespoon vanilla extract
- ⅔ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk*
White Chocolate Buttercream Frosting
- 1 cup unsalted butter - softened
- 12 ounce white chocolate - melted and cooled
- 1-2 cups of confectioner's sugar
- t teaspoon vanilla extract
- Frosted Cranberries
Instructions
White Chocolate Cupcakes
- Preheat the oven to 350°F and line a muffin tin with 12 liners or grease well with baking spray.
- In a double boiler or microwave melt the 8 oz of white chocolate.
- Remove from heat and allow the chocolate to cool.
- Beat together the room-temperature butter and the granulated sugar.
- Beat in the vanilla extract and the cooled white chocolate.
- Slowly beat in the eggs one at a time. Just until blended. Don't overmix.
- In a medium bowl, combine the dry ingredients; all-purpose flour, baking powder, and salt.
- Alternate mixing the dry ingredients and the buttermilk* until the ingredients are moistened. Prevent the cupcakes from coming out dry by avoiding overmixing.
- Fill the cupcake liners evenly among the 12 liners in the cupcake pan and bake in the oven for 25-28 minutes. Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again.
- Allow the cupcakes to cool completely on a cooling rack before frosting.
White Chocolate Buttercream Frosting
- Melt the white chocolate using a double boiler or microwave. Allow cooling time.
- Beat the unsalted butter until smooth and add the cooled white chocolate.
- Beat in the vanilla and slowly add the confectioner's sugar.
- If the frosting is lumpy add a tablespoon or two of milk to smooth out.
- Pipe the frosting on the cupcakes and top with frosted cranberries if desired.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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