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Close-up of a White Chocolate Cupcakes with buttercream frosting topped with a piece of white chocolate. A bite has been taken out, showing the soft, fluffy interior of the cupcake.

White Chocolate Cupcakes

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These soft, tender White Chocolate Cupcakes are filled with silky white chocolate ganache and topped with decadent white chocolate buttercream frosting.
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Prep Time 30 minutes
Cook Time 18 minutes
cooling 10 minutes
Total Time 58 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the White Cupcakes:
  • 1 ¼ cups 140 g cake flour (spooned and leveled)
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoon 70 g unsalted butter (softened)
  • ¾ cup 150 g granulated white sugar
  • 2 egg whites at room temperature
  • 2 teaspoon vanilla extract
  • ½ cup 120 ml buttermilk (at room temperature)
For the White Chocolate Ganache:
  • 4 oz 113 g high-quality white chocolate (chopped such as Lindt or Ghirardelli)
  • 2 tablespoon 28 g unsalted butter
  • 3 tablespoon 45 ml heavy cream
For the White Chocolate Buttercream:
  • ¾ cup 168 g unsalted butter (softened)
  • ⅛ teaspoon salt
  • 2 oz 56 g high-quality white chocolate (melted and slightly cooled such as Lindt or Ghirardelli)
  • 1 ½ cups 195 g powdered sugar (sifted)

Method
 

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar using an electric hand mixer on high speed for 2-3 minutes until light and fluffy. (Alternatively, use a stand mixer with the paddle attachment.)
  4. Add the egg whites and vanilla, mixing on medium-high speed for 1-2 minutes until pale and smooth.
  5. Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two, mixing on low speed, then medium speed after each addition. Mix until just combined, scraping the sides of the bowl as needed. The batter will be thick.
  6. Divide the batter evenly among the 12 cupcake liners, filling each two-thirds to three-quarters full.
  7. Bake for 16-18 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to finish cooling.
  8. Place the chopped white chocolate, butter, and heavy cream in a double boiler over simmering water. Stir occasionally until melted and smooth.
  9. Remove from heat and transfer the ganache to a small bowl. Let it cool to room temperature, then whip with an electric mixer on high speed until light, fluffy, and pale in color. Transfer to a piping bag and cut a small tip off.
  10. In a large bowl, beat the softened butter and salt with an electric mixer on high speed for 5-10 minutes until pale, fluffy, and doubled in size.
  11. Add the melted white chocolate and beat on medium speed to combine.
  12. Sift the powdered sugar in, ½ cup at a time, mixing on low speed until incorporated, then increase the speed to medium for each addition. Scrape the sides of the bowl as needed. Once all sugar is added, mix on high speed for about 1 minute until the frosting is fluffy.
  13. Transfer the frosting to a piping bag fitted with your desired tip.
  14. Once the cupcakes are fully cooled, remove the centers of each cupcake using a small knife or cupcake corer. Fill each with a generous amount of white chocolate ganache. Then, pipe a swirl of white chocolate buttercream on top. Serve and enjoy!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

These cupcakes are rich and indulgent, perfect for special occasions or to satisfy any sweet tooth!

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