When it comes to baking, few treats can match the divine allure of white chocolate cupcakes. Bursting with creamy white chocolate flavor, these cupcakes offer a soft and moist crumb that melts in your mouth. Topped with fluffy white chocolate buttercream and a drizzle of ganache, each bite is a celebration of sweetness.
Why We Love This White Chocolate Cupcakes Recipe
There are countless reasons to adore this white chocolate cupcakes recipe. First and foremost, the rich flavor of white chocolate paired with the fluffiness of the cupcake is undeniably satisfying. The combination of a creamy white chocolate ganache filling and a delightful frosting makes every bite a luxurious experience. Not to mention, they are surprisingly easy to make! The ingredients are simple and accessible, allowing you to whip these up on a whim or make them part of your regular baking repertoire.
Moreover, white chocolate cupcakes are versatile. You can dress them up for a special occasion with sprinkles or serve them at a casual family gathering as a comforting treat. Also, while they are sweet, the slight tang from the sour cream adds depth, balancing the overall flavor beautifully. This recipe is designed to be user-friendly, guiding you step-by-step to create your own little masterpieces in the kitchen.
Ingredients about White Chocolate Cupcakes
To make these enchanting white chocolate cupcakes, gather the following ingredients:
- 1 cup white chocolate (175g)
- 1/4 cup heavy whipping cream (60g)
- 1/2 cup full-fat sour cream (125g)
- 1/2 cup water (120g)
- 1/4 cup vegetable or canola oil (56g)
- 1 large egg (56g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup white chocolate (85g) for frosting
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1/4 tsp fine salt (1g)
- 3 1/2 cups powdered sugar (452g)
How to Make White Chocolate Cupcakes Directions
Creating your white chocolate cupcakes is a delightful journey filled with aroma and flavor. Start by preparing the white chocolate ganache filling since it needs time to cool. In a small bowl, combine 1 cup of white chocolate with 1/4 cup of heavy cream. Heat this mixture in the microwave for about one minute, then take it out and let it sit for another minute. This resting period allows the chocolate to melt gently. Afterward, stir it together until smooth, then set it aside to cool to room temperature.
Preheat your oven to 350°F (175°C). It’s important to prepare your cupcake liners before pouring in the batter. Line a muffin pan with 12 cupcake liners. This step not only makes the cupcakes look appealing but also makes them easier to handle.
Next, in a large mixing bowl, whisk together your sour cream, water, vegetable oil, egg, and vanilla extract. Make sure these ingredients are well combined. This mixture will create the moist base that we love.
Now, it’s time to incorporate the dry ingredients. Sift the measured flour, sugar, baking powder, and salt directly into the wet ingredients. Gently mix everything together until it just comes together. Avoid overmixing, as it can lead to dense cupcakes.
Once you have a smooth batter, it’s time to fill the prepared cupcake liners. Fill each one about three-quarters full to allow room for rising. Bake in the preheated oven for 18 to 21 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out with a few moist crumbs, indicating it’s ready. Once done, let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
While your cupcakes are cooling, it’s the perfect moment to prepare the white chocolate buttercream frosting. Just like before, combine the remaining 1/2 cup of white chocolate with 1/4 cup of heavy cream in a small bowl. Heat this mixture in the microwave as you did earlier, then mix and allow it to cool.
In a mixing bowl, start beating the softened unsalted butter until it becomes smooth and fluffy. Once your butter is light and airy, add the cooled white chocolate mixture, along with your vanilla extract and salt. Mix these together until everything is well incorporated.
Gradually add in the powdered sugar until you achieve the desired frosting consistency. This buttercream should be light and airy, perfect for piping onto your cupcakes.
Once your cupcakes have cooled completely, it’s time to fill them with the luxurious white chocolate ganache. Use a piping bag or a small spoon to fill each cupcake center with ganache. After filling, place the cupcakes in the freezer for about five minutes; this helps the ganache set a bit.
Finally, pipe your buttery frosting on top of each cupcake, creating swirls or peaks as you see fit. For an extra touch of elegance, drizzle some warm ganache over the top, and use a microplane or grater to add delicate white chocolate shavings, turning your cupcakes into show-stoppers.
How to Serve White Chocolate Cupcakes
When serving your delightful white chocolate cupcakes, presentation is key. Place them on a beautiful cake stand or a decorative platter to highlight their charm. You can serve these at room temperature or slightly chilled. The warm ganache drizzled on top creates a delightful contrast with the cool frosting, enhancing the taste experience.
Consider pairing your cupcakes with a cup of coffee or tea, as the flavors complement each other beautifully. For special occasions like birthdays, anniversaries, or bridal showers, arrange them in clusters with some decorative elements like fresh flowers or themed accents.
If you’re feeling adventurous, consider a themed dessert table featuring various flavors, with your white chocolate cupcakes as the centerpiece. Touches like edible glitter or elegant wrappers can add a spectacular flair to your presentation.
Expert Tips: White Chocolate Cupcakes
Creating the perfect white chocolate cupcakes requires a few expert tips to elevate your baking game. Start with high-quality white chocolate, as the flavor significantly impacts the final outcome. Look for chocolate that has a high cocoa butter content, ensuring a rich and creamy texture.
Avoid overmixing your batter. Overmixing can lead to tough cupcakes, diminishing their airy texture. Mixing until just combined will give you that lightness and fluffiness everyone loves.
For a richer flavor, experiment with adding a pinch of almond extract or a dash of lemon zest to your batter for an unexpected twist. It harmonizes well with the sweetness of white chocolate and gives your cupcakes a unique individuality.
Temperature is also important. Make sure your butter and eggs are at room temperature to ensure a smooth batter. Cold ingredients can lead to a less unified mixture.
Finally, don’t rush the cooling process. Allow your cupcakes to cool completely before frosting; this prevents the frosting from melting and becoming a gooey mess.
How to Store White Chocolate Cupcakes
Keeping your white chocolate cupcakes fresh is simple if you know the right techniques. If they are frosted, store them in an airtight container at room temperature for up to three days. Placing parchment paper between layers of cupcakes can also help prevent them from sticking together.
If you need to store them for a longer period, consider refrigerating them. The cooler environment can extend their freshness for about a week. Just be sure to bring them back to room temperature before serving to restore their delightful texture.
For even longer storage, you can freeze un-frosted cupcakes. Wrap each cupcake tightly in plastic wrap, and then place them in a freezer-safe bag. They can last up to three months. When you’re ready to enjoy them, let them thaw at room temperature and frost them just before serving.
Variation of White Chocolate Cupcakes
While this white chocolate cupcake recipe is divine on its own, variations can make it even more exciting! One enjoyable twist is to add raspberries or strawberries to your batter for a fresh, fruity flavor. The tartness of the berries beautifully balances the sweetness of the white chocolate, creating a dynamic flavor profile.
Consider introducing a layer of lemon curd between the cupcake and the ganache filling for a zesty surprise. This combination adds a bright flavor twist that enhances the overall experience, making each bite a delightful mix of sweet and tart.
You could also make a chocolate version by swapping half the white chocolate for dark chocolate, providing a richer taste that balances well with the frosting. For a fun texture, add crushed cookies or nuts into your batter, giving your cupcakes a delightful crunch.
FAQ
What are white chocolate cupcakes?
White chocolate cupcakes are light and fluffy treats made using white chocolate blended into the batter. They are often filled with a white chocolate ganache and topped with creamy white chocolate buttercream frosting, making them a delightful dessert for any occasion.
Can I make white chocolate cupcakes ahead of time?
Yes, you can prepare white chocolate cupcakes ahead of time. Bake and cool them, then either frost them or leave them unfrosted. Store them in an airtight container. You can frost them on the day you plan to serve for the best taste and texture.
How do I make my white chocolate cupcakes moist?
To achieve moist white chocolate cupcakes, incorporate full-fat sour cream into your batter and avoid overmixing the ingredients. Mixing until just combined helps retain the cupcakes’ light texture, resulting in soft and moist delights.
White Chocolate Cupcakes
Equipment
- Muffin Pan
- 12 cupcake liners
- Mixing Bowls:
- Electric Mixer
- Piping bag and tip
- Microplane (optional)
Ingredients
Ganache Filling
- 1 cup white chocolate chopped
- 1/4 cup heavy whipping cream
Cupcakes
- 1/2 cup full‑fat sour cream
- 1/2 cup water
- 1/4 cup vegetable or canola oil
- 1 large egg
- 1 Tbsp vanilla extract or paste
- 1 1/4 cups all‑purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
Buttercream Frosting
- 1/2 cup white chocolate chopped
- 1/4 cup heavy whipping cream
- 2 sticks unsalted butter room temperature
- 2 tsp vanilla extract or paste
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
Instructions
- Make ganache: Microwave 1 cup white chocolate + ¼ cup heavy cream for 1 minute. Stir until smooth and let cool to room temperature.
- Preheat oven to 350°F (175°C). Line a 12‑cup muffin pan with liners.
- In a large bowl, whisk together sour cream, water, oil, egg, and vanilla.
- Sift in flour, sugar, baking powder, and salt. Mix until just combined—do not overmix.
- Fill liners ¾ full. Bake for 18–21 minutes until a toothpick shows moist crumbs. Cool in pan 10 minutes, then transfer to a rack.
- Make frosting: Microwave ½ cup white chocolate + ¼ cup cream for 1 minute. Stir and cool slightly.
- Beat butter until fluffy. Add cooled chocolate mixture, vanilla, and salt; blend well.
- Add powdered sugar gradually until frosting is light and pipeable.
- Core each cooled cupcake and fill with ganache. Chill 5 minutes to set.
- Pipe frosting swirls atop each. Drizzle any leftover ganache and garnish with white chocolate shavings.