These white chocolate cupcakes are so tender and fluffy with a delicious milky sweet flavor. There is melted white chocolate in the batter, and each cupcake is topped with a swirl of whipped white chocolate ganache!
White chocolate is an ingredient people either love or hate, and I love it in these white chocolate cupcakes!
The base of the cupcakes is my tried and true vanilla cupcakes recipe with melted white chocolate added to the mix.
Topped with rich whipped white chocolate ganache, these beautiful cupcakes taste like a dream.
White chocolate is made with cocoa butter, sugar, milk, and vanilla. It doesn't have cocoa solids, which is why people claim it isn't chocolate. It can be cloyingly sweet alone, but delicious in desserts like blueberry white chocolate cookies, white chocolate chip brownies, strawberry white chocolate cake, and, of course, these cupcakes!
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Why You'll Love This Recipe
- Perfect tender texture-ย These cupcakes are made with a combination of butter and oil, just like these maple bacon cupcakes! The combination creates a delicious cake with a bouncy, moist texture. Melted white chocolate in the batter adds more flavor and extra moisture.
- Creamy white chocolate ganache frosting- Instead of the traditional buttercream, these cupcakes are topped with whipped white chocolate ganache. Hot heavy cream combined with pieces of white chocolate. It thickens when cooled and then is whipped into a light and airy frosting. This technique doesn't use any powdered sugar and really lets the milky flavor shine!
- Perfect for any occasion- These cupcakes are elegant and perfect for the holidays and special occasions like weddings, bridal showers, and baby showers.
Key Ingredients
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- All purpose flour- Gives the cupcakes structure and softness. Make sure to measure it correctly in grams with a kitchen scale.
- Baking powder and baking soda- These leavening agents help the cupcakes rise, giving them a light and fluffy texture. Make sure they are less than 6 months old so they work the best!
- White chocolate- Use good quality, pure white chocolate for the best flavor. I usually use Lindt or Ghirardelli. A white chocolate bar will melt more evenly than white chocolate chips, which can get clumpy and greasy.
- Unsalted butter- Using both butter and oil gives cupcakes the perfect balance of flavor and texture. Butter adds rich flavor, while oil keeps them soft and moist for days. I always use unsalted butter for baking.
- Oil- Keeps the cupcakes moist while creating a soft, tender texture. Use any neutral oil.
- Egg whites- Using egg whites instead of whole eggs creates fluffy cupcakes with a lighter color. It's easier to separate them from the yolks when they're cold, but the egg whites should be at room temperature before you add them to the batter.
- Buttermilk- Enhances the cake's moisture and richness while creating a soft, tender crumb. The acidity in buttermilk also helps activate the baking soda for a better rise.
- Heavy cream- When hot heavy cream is mixed with chopped white chocolate, it turns into a silky smooth ganache!
Substitutions and Additions
- Buttermilk substitute- This recipe also works with an equal amount of plain Greek yogurt, sour cream, or kefir (fermented milk)!
- Add filling- Once the cupcakes are completely cool, cut out the centers with a cupcake corer or piping tip. Then fill them with raspberry or strawberry cake filling!
- Different frosting- If you aren't a fan of the richness of ganache, frost the cupcakes with classic white chocolate buttercream or this white chocolate cream cheese frosting instead.
Step by Step Instructions
Before starting, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 12-well cupcake pan with grease-proof paper cupcake liners (to keep them from sticking) and set the pan aside.
Step 1: Sift the all purpose flour, baking powder, baking soda, and salt into a medium bowl. Set the dry ingredients aside.
Step 2: Finely chop the white chocolate and add it to a microwave-safe bowl. Microwave it at 20 second intervals, stirring after each interval until it is completely melted and smooth.
Step 3: In a large bowl, cream the softened butter, oil, and granulated sugar together with an electric hand mixer on high speed until light and fluffy, about 2-3 minutes. You can also use a stand mixer fitted with the paddle attachment.
Step 4: Slowly stream in the melted chocolate while mixing on low speed. Beat the chocolate in for 30 seconds or until evenly combined. After scraping down the sides of the bowl with a rubber spatula, add the egg whites and vanilla extract, mixing for 1 minute or so on medium speed.
Step 5: Add the dry ingredients, mixing on low until thick and just combined with a few dry streaks remaining. Then stream in the buttermilk, mixing on low until the batter is fully combined and smooth.
Step 6: Evenly distribute the cupcake batter into the prepared muffin cups (I use an ice cream scoop) and bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Place pan on a wire rack to cool for 5 minutes, then carefully transfer each cupcake onto the rack to cool completely.
Step 7: For the ganache, pour ยฝ cup of heavy cream into a microwave-safe small bowl. Microwave for 60 seconds or until the edges are simmering.
Step 8: Add the chopped chocolate to a large bowl and pour the hot cream on top. Let it sit for 30 seconds, then whisk together until the mixture is smooth. Then pour in the rest of the cold heavy cream, whisking until combined.
Cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate for at least 2 hours.
Step 9: Once the ganache has thickened to a spreadable consistency, whip it on medium speed with a mixer for 2-3 minutes until light and fluffy.
Step 10: Frost the cupcakes and enjoy!
Expert Baking Tips
- Measure the flour correctly. Using a kitchen scale to weigh the flour in grams yields the best results. Using a measuring cup can lead to packing too much flour into the cup, making cupcakes dense and dry. If you don't have a scale, fluff the flour and gently spoon it into your measuring cup. Swipe the excess off with a butter knife.
- Don't overheat the white chocolate. If you microwave the white chocolate for too long, it will split, curdle, and get greasy. Make sure to warm it in intervals, stirring between each until smooth.
- Use room temperature ingredients. Allow the buttermilk, eggs, and butter to come to room temperature before mixing for a well-incorporated batter. Fat and liquid emulsify best at room temp! Cold ingredients can make the cupcakes gummy.
- Don't over-mix the batter. Mix the dry ingredients into the wet ingredients just until there are no streaks of flour, or the cupcakes will be dry and dense.
Decoration Ideas and Tips
I like to frost cupcakes simply with a basic star piping tip (I used the Wilton 1M) but you can make them as fancy as you like! Here are a few ideas:
- Top the frosting with white chocolate curls or a white chocolate square.
- Drizzle the cupcakes with salted caramel sauce or lemon curd.
- Top the cupcakes with white or gold sprinkles.
To fill a piping bag with buttercream, place it inside a tall drinking glass and fold the top over the rim. The glass holds the bag still, making it easier to scoop the frosting in.
If you don't have a piping bag, you can use a large plastic storage bag instead! Fit it with a piping tip by snipping off one of the corners and fill it the same as you would a piping bag.
Storage Instructions
If the cupcakes are unfrosted, store them in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator (they last in the fridge for up to 5 days).
If the cupcakes are frosted, store them in the refrigerator for up to 5 days. Let them warm on the counter for about 30 minutes before serving so the frosting softens.
How to Freeze Cupcakes
You can easily make these white chocolate cupcakes in advance! Bake them a day ahead or freeze them for a last-minute treat. You can freeze leftovers too!
- Unfrosted cupcakes: Once cooled, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or resealable bag. They'll stay fresh for up to 3 months. When you're ready to enjoy them, let them thaw at room temperature before frosting.
- Frosted cupcakes: Store frosted cupcakes in a freezer-safe container and freeze for up to 3 months. For the best texture, thaw them overnight in the fridge before serving.
- Bonus Tip: You can also make white chocolate ganache in advance! Store it in an airtight container in the freezer for up to 3 months. Let it thaw overnight in the fridge, bring it to room temperature, re-whip, and frost your cupcakes.
Frequently Asked Questions
Yes! You can use a mini cupcake pan with small paper liners and bake at the same temperature. Mini cupcakes don't take as long to bake, so check for doneness after 12 minutes.
The buttermilk has acid which is crucial for activating the baking soda for a proper rise! Unfortunately you can't substitute regular milk.
White chocolate can seize if overheated or if water gets into it. Melt it slowly in intervals and make sure your bowls and utensils are clean and dry.
More Cupcake Recipes to Try
๐ Recipe
White Chocolate Cupcakes with Whipped Ganache Frosting
Equipment
- 1 cupcake pan with paper liners
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
Cupcakes
- 210 grams all purpose flour
- ยพ teaspoon baking powder
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- 113 grams white chocolate chopped
- 76 grams unsalted butter room temperature
- 36 grams vegetable oil
- 200 grams granulated sugar
- 3 egg whites room temperature
- 2 teaspoons vanilla extract
- 160 grams buttermilk room temperature
Whipped White Chocolate Ganache
- 340 milliliters heavy cream
- 227 grams white chocolate chopped
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 12-well cupcake pan with grease-proof paper cupcake liners (to keep them from sticking) and set the pan aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.210 grams all purpose flour, ยพ teaspoon baking powder, ยผ teaspoon baking soda, ยฝ teaspoon salt
- Finely chop white chocolate. Microwave in a heat-proof bowl for 20 second intervals, stirring between each until melted and smooth.113 grams white chocolate
- In a large bowl, cream the softened butter, oil, and granulated sugar together with an electric hand mixer on high speed for 2-3 minutes until light and fluffy.76 grams unsalted butter, 36 grams vegetable oil, 200 grams granulated sugar
- Stream in the melted chocolate on low speed. Beat for 30 seconds until combined.
- Scrape down the sides of the bowl, then add egg whites and vanilla extract. Mix for about 1 minute on medium speed.3 egg whites, 2 teaspoons vanilla extract
- Mix in the dry ingredients on low until thick and just combined with a few dry streaks. Then stream in the buttermilk, mixing on low until the batter is smooth.160 grams buttermilk
- Evenly distribute the cupcake batter into the prepared pan. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Let the cupcakes cool in the hot pan for 5 minutes, then carefully transfer each cupcake to a wire rack to cool completely.
Whipped White Chocolate Ganache
- Pour ยฝ cup heavy cream into a microwave-safe small bowl. Microwave for 55-60 seconds until the edges are simmering.340 milliliters heavy cream
- Add the chopped chocolate to a separate large bowl. Pour the hot cream on top and let sit for 30 seconds. Whisk together until the mixture is smooth. Let sit for 5 minutes or until no longer hot, then whisk in the remaining cold heavy cream until combined.227 grams white chocolate
- Cover the ganache with plastic wrap and refrigerate for at least 2 hours or overnight.
- Once the ganache has thickened to a spreadable consistency, whip on medium-high speed with a mixer for 2-3 minutes until light and fluffy.
- Add the frosting to a piping bag fitted with a star tip and pipe a swirl on each cupcake. Enjoy!
Megan Weimer
I'm the recipe creator. These cupcakes are so fluffy! The egg whites really help with the texture, and the ganache is more like a stabilized whipped cream which is so delicious.