Ultimate White Chocolate Cupcakes with Silky Vanilla Buttercream: An Easy Recipe for a Dreamy Dessert
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Indulge in the pure bliss of these soft, tender, and incredibly delicious White Chocolate Cupcakes. This recipe delivers a dream cupcake experience, featuring perfectly moist vanilla cupcakes crowned with a luxurious, silky-smooth white chocolate buttercream. Simple to follow and stunning to present, these cupcakes are guaranteed to become a new favorite for any occasion.
If you adore white chocolate, prepare to fall in love. These white chocolate cupcakes boast an unbelievably soft texture and a rich, sweet flavor that’s simply irresistible. Each bite offers a harmonious blend of the delicate vanilla cupcake base and the decadent, melt-in-your-mouth white chocolate buttercream. The frosting is not only incredibly easy to make but also remarkably stable, ensuring a perfectly piped, non-runny finish every time. Whether you’re celebrating birthdays, Valentine’s Day, or just treating yourself to something special, these elegant cupcakes are the ideal choice.
For those who love exploring delightful cupcake creations, be sure to also try our popular Nutella Cupcakes, warm and comforting Cinnamon Cupcakes, and invigorating Coffee Cupcakes.
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WHY THIS RECIPE IS A MUST-TRY
- Perfectly Moist Vanilla Cupcakes: Our vanilla cupcake recipe is specifically designed for ultimate softness and moisture. The combination of carefully balanced ingredients ensures a tender crumb that practically melts in your mouth, providing the perfect canvas for the white chocolate frosting.
- Luxurious White Chocolate Buttercream: This isn’t just any buttercream. It’s a velvety smooth, rich white chocolate frosting that’s incredibly stable and easy to pipe. The use of real white chocolate infuses it with an authentic, delicate flavor that perfectly complements the vanilla cake.
- Simple, Elegant, and Delicious: Despite their sophisticated appearance and gourmet taste, these cupcakes are surprisingly straightforward to prepare. The decorating is kept simple with white chocolate shavings, making them accessible for bakers of all skill levels while still looking impressive.
ESSENTIAL INGREDIENT NOTES AND TIPS
Understanding the role of each ingredient is key to baking perfect white chocolate cupcakes. Here’s a breakdown of the essential components. For a complete list with precise measurements, please refer to the recipe card below.
- All-Purpose Flour: Ensure you measure your flour correctly. Too much flour can result in dry, dense cupcakes. We highly recommend using a kitchen scale for accuracy. Sifting it with other dry ingredients helps prevent lumps and ensures even distribution.
- Baking Powder & Baking Soda: These are our leavening agents, crucial for creating light and fluffy cupcakes. Make sure they are fresh for optimal rising power.
- Salt: A pinch of salt enhances all the flavors in the cupcake, balancing the sweetness and bringing out the richness of the vanilla and white chocolate.
- Eggs: Always use large eggs and bring them to room temperature before baking. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter crumb. Take them out of the fridge 1-2 hours before baking, depending on your kitchen’s warmth.
- Vegetable Oil: This is a secret weapon for super soft and tender cupcakes. Unlike butter, oil remains liquid at room temperature, contributing to a consistently moist texture that stays fresh longer. Opt for a flavor-neutral oil like canola oil or sunflower oil to avoid any overpowering tastes.
- Sour Cream: Full-fat sour cream is another vital ingredient for achieving an incredibly moist and tender cake. Its acidity also helps activate the baking soda, contributing to a beautiful rise. Just like the eggs, measure it out and allow it to come to room temperature for best results. If sour cream isn’t available, a good quality full-fat Greek yogurt can be used as a substitute.
- Butter: High-quality unsalted butter is used in both the vanilla cupcakes and the white chocolate buttercream. For the cupcakes, room temperature butter creams beautifully with sugar. For the buttercream, cool room temperature butter is crucial for achieving that silky, stable frosting.
- Granulated Sugar & Powdered Sugar: Granulated sugar sweetens the cupcakes and contributes to their structure. Powdered sugar (confectioners’ sugar) is essential for the smooth, airy texture of the buttercream. Always sift your powdered sugar to remove any lumps.
- Vanilla Extract: Pure vanilla extract is non-negotiable for enhancing the classic vanilla flavor in the cupcakes and adding depth to the buttercream. Don’t skimp on quality here!
- White Chocolate: The star of the buttercream! I highly recommend using a good quality white chocolate bar (finely chopped) or high-quality white chocolate chips. Better chocolate means a better-tasting, smoother ganache, which forms the base of our irresistible buttercream.
- Heavy Cream: Used to create a luscious white chocolate ganache, which stabilizes and enriches the buttercream.
BAKING YOUR PERFECT VANILLA CUPCAKES
Crafting these delightful white chocolate cupcakes starts with a tender vanilla base. You’ll need an electric hand mixer or a stand mixer for both the cupcakes and the buttercream to achieve the best results. Follow these simple steps for a flawless batch. The full recipe with precise measurements is detailed in the recipe card below.
Before you begin: Preheat your oven to 175ºC/ 350ºF (conventional oven setting). Prepare a 12-hole cupcake tray by lining it with 12 paper cupcake liners. This ensures easy removal and consistent baking.
STEP 1: Combine Dry Ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is important to remove any lumps and ensure these leavening agents are evenly distributed throughout the batter. Set this mixture aside.
STEP 2: Cream Butter and Sugar. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), add the softened butter and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture is light, pale, and fluffy. This creaming process incorporates air, which is crucial for a light cupcake texture. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly incorporated. Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed until just combined. Overmixing at this stage can develop the gluten in the flour, leading to tough cupcakes.
STEP 3: Incorporate Wet Ingredients. Finally, add the room temperature sour cream, vegetable oil, and vanilla extract to the batter. Mix on low speed until everything is just combined. It’s absolutely essential not to overmix the cake batter; mix only until no streaks of flour remain. For good measure, use a rubber spatula to give the batter a gentle fold by hand, ensuring all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the mixture.
STEP 4: Bake the Cupcakes. Divide the cupcake batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising. Bake for 23-25 minutes, or until a wooden skewer or cake tester inserted into the center of a cupcake comes out clean. Avoid opening the oven door too early, as this can cause the cupcakes to sink. Once baked, let the cupcakes cool in the hot pan for about 5 minutes before gently removing them and transferring them to a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy.
PREPARING THE SILKY WHITE CHOCOLATE BUTTERCREAM
Once your vanilla cupcakes have completely cooled, it’s time to whip up the star of the show: the incredibly smooth and flavorful white chocolate buttercream. This frosting is not only stable for piping but also incredibly decadent.
STEP 1: Make the White Chocolate Ganache. In a heatproof bowl set over a bain-marie (a pot of simmering water) or in the microwave on short bursts, gently melt the white chocolate and heavy cream together. Stir until completely smooth. The ganache might appear slightly split initially, but don’t worry, this is normal. The most critical step here is to let this ganache cool down to room temperature in the fridge. It’s essential that it’s not warm when added to the butter, or it will melt your buttercream. This chilling process can take an hour or more.
STEP 2: Prepare Butter and Sugar. Take your butter out of the fridge about 10 minutes before you plan to start the buttercream, allowing it to soften slightly but still remain cool. Cut it into cubes for easier creaming. Sift the powdered sugar through a fine-mesh sieve; this step is crucial for achieving a lump-free, silky buttercream.
STEP 3: Cream the Butter and Add Ganache. In your stand mixer with the paddle attachment, cream the cool room temperature butter on medium-high speed for a full 4 minutes. This lightens the butter and incorporates air. Scrape down the sides of the bowl thoroughly and continue mixing for another 2 minutes. Now, gradually add the cooled white chocolate ganache to the creamed butter, mixing on low speed until fully incorporated. Scrape down the sides of the bowl again and mix for another minute to ensure everything is perfectly blended and smooth.
STEP 4: Add Powdered Sugar and Vanilla. With the mixer on low speed, add the vanilla extract. Then, gradually add the sifted powdered sugar in two portions, mixing thoroughly on low speed after each addition until fully incorporated. Again, scrape down the sides of the bowl to catch any unmixed sugar. Increase the speed to low-medium and mix for another 2 minutes, ensuring the buttercream becomes light and fluffy.
STEP 5: Achieve a Silky Finish and Decorate. Remove the bowl from the stand mixer. Using a rubber spatula or a wooden spoon, vigorously beat the buttercream by hand for a minute or two. This manual mixing helps remove any lingering air bubbles, resulting in an incredibly smooth, silky, and stable buttercream texture. Transfer the buttercream to a piping bag fitted with your favorite star piping tip (a Wilton 1M works wonderfully for beautiful swirls). Pipe generous swirls of the buttercream onto each cooled cupcake. For a simple yet elegant finish, decorate each cupcake with a small piece of white chocolate or white chocolate shavings.
EXPERT BAKING TIPS FOR SUCCESS
- Always Use a Kitchen Scale: For consistent and perfect baking results, a kitchen scale is your best friend. My recipes are typically developed using grams, which is the most precise way to measure ingredients, particularly flour. Measuring by volume (cups) can vary wildly, leading to unpredictable outcomes. Invest in a good digital scale for baking perfection.
- Don’t Overmix Your Batter: Overmixing is a common culprit for dry, tough cupcakes. Once you add the flour, mix only until the ingredients are just combined and no streaks of dry flour remain. The goal is to develop as little gluten as possible. I always finish with a gentle fold using a rubber spatula to ensure everything from the bottom of the mixing bowl is incorporated without overworking the batter.
- Room Temperature Ingredients are Key: For both the cupcakes and the buttercream, bringing ingredients like eggs, butter, and sour cream to room temperature allows them to emulsify properly, creating a smooth, homogenous batter and a light, airy frosting. Cold ingredients can cause the batter to curdle and the buttercream to separate.
- Light vs. Dark Baking Pans: The type of baking pan significantly affects your baked goods. For the best result with cupcakes, use light-colored aluminum baking pans. Aluminum pans are light in color and absorb less heat, leading to more gentle and even baking. This results in a softer, more consistently baked cupcake. Darker pans absorb more heat, which can lead to a darker crust and potentially a dryer cake.
- Filling Cupcake Liners: For uniformly sized cupcakes, use an ice cream scoop to fill your cupcake liners. Fill them about two-thirds full to prevent overflow while allowing adequate space for the cupcakes to rise beautifully.
- Cool Completely Before Frosting: This cannot be stressed enough! Frosting warm cupcakes will cause the buttercream to melt and slide right off, creating a messy situation. Always allow your cupcakes to cool completely on a wire rack before you even think about piping on that delicious white chocolate buttercream.
FREQUENTLY ASKED QUESTIONS
Absolutely! These white chocolate cupcakes store wonderfully. You can bake the cupcakes one day in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest look. Once frosted, they last well in an airtight container at cool room temperature for 1-2 days.
Yes, you can easily adapt this recipe for mini cupcakes. Follow the recipe instructions for the batter, then fill mini cupcake liners about two-thirds full. Adjust the baking time to 8-10 minutes, or until a cake tester comes out clean. Keep a close eye on them as mini cupcakes bake much faster!
Yes, you can! For a suitable substitute, I recommend using a full-fat plain Greek yogurt. It offers similar moisture and tenderness properties to sour cream due to its fat content and slight acidity. Ensure it’s at room temperature before adding to the batter.
The key to perfect buttercream is using butter at the correct “cool room temperature” and ensuring your white chocolate ganache is completely cooled. If your buttercream is too runny, you can try chilling it in the fridge for 15-20 minutes, then re-whipping it. If it’s too stiff, add a tiny splash of heavy cream or milk (½ teaspoon at a time) and whip until it reaches the desired consistency. Make sure to sift your powdered sugar!
STORAGE INSTRUCTIONS
To maintain the freshness and delightful texture of your white chocolate cupcakes, store them in an airtight container. Keep the container in a cool area of your kitchen, away from direct sunlight or heat. They are best enjoyed within 1-2 days of baking and frosting. For longer storage, you can freeze unfrosted cupcakes for up to 2-3 months. Thaw them at room temperature before frosting and serving.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
Did you fall in love with these delightful white chocolate cupcakes? We’d be thrilled to hear from you! Make sure to leave a STAR REVIEW to let us know how much you enjoyed this recipe! Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.
White Chocolate Cupcakes
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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.