These soft and incredibly delicious White Chocolate Cupcakes are a dream cupcake. The super soft vanilla cupcakes are topped with a silky white chocolate buttercream. These cupcakes are so simple and so easy to make.
These white chocolate cupcakes are so delicious. It's a perfect treat for anyone who loves white chocolate. They have a super soft vanilla cupcake and are topped with a delicious white chocolate buttercream. This buttercream is super easy and stable, giving you no runny frosting.
For more cupcake recipes, try Nutella Cupcakes, Cinnamon Cupcakes and Coffee Cupcakes.
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WHY THIS RECIPE WORKS
- Vanilla cupcakes: These vanilla cupcakes are so delicious and soft. They are also very simple to make as they can be whisked together with a hand whisk.
- White Chocolate Buttercream: This white chocolate buttercream is so silky smooth and tastes amazing!
- Simple and so tasty: These cupcakes are super simple, and so tasty and beautiful. They are decorate with a pieces are white chocolate for a simple decoration.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Whole milk: Whole milk makes for a soft and tender cupcake. Measure out the whole milk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Boiled water: Start by boiling the water. Then let it cool down while preparing the rest of the ingredients.
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
- Butter: The butter is used in the buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- White Chocolate: I recommend using good quality white chocolate for the best flavor.
STEP BY STEP INSTRUCTIONS - CUPCAKES
Here is how to make and bake these white chocolate cupcakes. For this recipe you'll need a hand whisk for the cupcakes and a stand mixer for the buttercream.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cupcake tray with 12 cupcake liners.
STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
STEP 2: Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the boiled water and milk and set it aside.
STEP 3: In a mixing bowl, using a hand whisk, whisk together the vegetable oil and granulated sugar until well combined.
STEP 4: Add the eggs one at a time into the mixture and mix it in until combined. Then add the sour cream and vanilla extract, mixing it in until combined.
STEP 5: Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have been combined.
STEP 6: Divide the cake batter into the 12 cupcake liners and bake them for 17-18 min. Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM
STEP 1: Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).
STEP 2: Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.
STEP 3: In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter, for about 1 minute.
STEP 4: On low speed, add the vanilla and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
STEP 5: Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream. Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 1M. Pipe the buttercream on the cupcakes and decorate with a piece of white chocolate.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.
Yes, I recommend using a full-fat greek yogurt as a substitute.
STORAGE
Store the white chocolate cupcakes in an airtight container in a cool area of your kitchen. They are best enjoyed within a 1-2 days.
Other Cupcake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
White Chocolate Cupcakes
Ingredients
VANILLA CUPCAKE
- 75 g vegetable oil like canola oil
- 200 g granulated sugar
- 2 large eggs room temperature
- 25 g sour cream
- 2 teaspoon vanilla extract
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 80 g boiling water
- 80 g whole milk room temperature
WHITE CHOCOLATE BUTTERCREAM
- 100 g white chocolate
- 20 g heavy cream
- 200 g butter cool room temperature
- 350 g powdered sugar
- 2 teaspoon vanilla extract
Instructions
VANILLA CUPCAKES
- Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.80 g boiling water
- Sift together the all-purpose flour, baking powder and salt and set it aside. Mix together the boiled water and milk and set it aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, 80 g whole milk room temperature
- In a mixing bowl, using a hand whisk, whisk together the vegetable oil and granulated sugar until well combined.75 g vegetable oil, 200 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Then add the sour cream and vanilla extract, mixing it in until combined.25 g sour cream, 2 teaspoon vanilla extract
- Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mix in each addition until just combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 17-18 minutes.
- Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.
WHITE CHOCOLATE BUTTERCREAM
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot).100 g white chocolate, 20 g heavy cream
- Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.200 g butter, 350 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for 2 minutes more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter, for about 1 minute.
- On low speed, add the vanilla and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.2 teaspoon vanilla extract
- Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 1M.
- Pipe the buttercream on the cupcakes and decorate with a piece of white chocolate.
[…] more cupcake recipes, try White Chocolate Cupcakes, Cinnamon Cupcakes and Coffee […]