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 and has the most soft texture. 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. They are perfect for birthdays, Valentine's Day or any other special occasions.
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.
- 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).
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cupcake.
- Sour cream: Sour cream makes for a a super soft and tender cake. I suggest using one with 18% fat. Measure out the sour cream and let it come to room temperature.
- 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 cupcakes and buttercream. Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- White Chocolate: I recommend using a good quality white chocolate bar or white chocolate chips 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 an electric hand mixer or a stand mixer for the cupcakes and 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: Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
STEP 2: In the bowl of a stand mixer, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes. Add the eggs one at a time into the mixture and mix on low until combined. Scrape down the sides of the bowl and continue by adding the dry ingredients, continuing on low speed, mixing until just combined.
STEP 3: Finally add the sour cream, vegetable oil, vanilla extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4: Divide the cupcake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. 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 wire 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
- 200 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 70 g butter room temperature
- 210 g granulated sugar
- 3 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 2 tablespoon vegetable oil like canola oil
- 1 ½ teaspoon vanilla extract
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 160ºC/ 320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.200 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.70 g butter, 210 g granulated sugar
- Add the eggs one at a time into the mixture and mix on low until combined.3 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil and vanilla extract and mix until just combined, make sure not to over mix the cake batter.150 g full-fat sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.
WHITE CHOCOLATE BUTTERCREAM
- Once the cupcakes are completely cooled down make the 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). The white chocolate ganache will look a bit split but don't worry it's totally fine.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 […]