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White Chocolate Cupcakes Recipe

★★★★★

4.5 from 139 reviews
  • Author: lina
  • Total Time: 43 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These White Chocolate Cupcakes are a decadent treat featuring a moist white cake base with a luscious white chocolate ganache center and topped with a smooth, fluffy white chocolate buttercream frosting. Perfect for celebrations or an elegant dessert, these cupcakes combine the subtle sweetness of white chocolate with a tender crumb and creamy frosting for a truly indulgent experience.

Ingredients

Scale

For the Cupcakes

  • 1 1/4 cups (140 g) cake flour, spooned and leveled
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 2 egg whites, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature

For the White Chocolate Ganache

  • 4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli)
  • 2 tbsp (28 g) unsalted butter
  • 3 tbsp (45 ml) heavy cream

For the White Chocolate Buttercream

  • 3/4 cup (168 g) unsalted butter, softened
  • 1/8 tsp salt
  • 2 oz (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli)
  • 1 1/2 cups (195 g) powdered sugar, sifted

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream butter and sugar: In a large bowl, use an electric hand mixer on high speed to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. If using a stand mixer, use the paddle attachment.
  4. Add wet ingredients: Add egg whites and vanilla extract to the creamed butter mixture and mix on medium-high speed for 1 to 2 minutes until the batter looks pale and smooth.
  5. Combine batter: Alternately add the dry ingredients and the buttermilk to the butter mixture in portions. Begin and end with the dry ingredients. Mix on low speed initially, then increase to medium speed after each addition. Scrape down the bowl as needed to ensure even mixing. The batter will be thick but smooth.
  6. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds to three-quarters full.
  7. Bake: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes.
  8. Cool cupcakes: Transfer cupcakes to a wire rack and let cool completely before frosting.
  9. Prepare ganache: Set up a double boiler over simmering water. Place chopped white chocolate, butter, and heavy cream into a heatproof bowl and melt together, stirring occasionally until smooth and fully combined.
  10. Cool and whip ganache: Remove from heat and let the ganache cool to room temperature. Using an electric mixer on high speed, whip until the ganache is pale in color and fluffy. Transfer to a piping bag and cut a small opening at the tip.
  11. Make buttercream base: In a large bowl, whip softened butter and salt on high speed until the butter is pale, fluffy, and doubled in size, about 5 to 10 minutes.
  12. Add melted chocolate: Pour in the melted and slightly cooled white chocolate and mix on medium speed until fully incorporated.
  13. Add powdered sugar: Sift powdered sugar into the butter mixture in ½ cup (65 g) increments. Mix on low speed first, then increase to medium speed after each addition, making sure each is fully combined before adding the next. Scrape the bowl sides as needed.
  14. Finish buttercream: After the final addition of powdered sugar, whip on high speed for about 1 minute until the frosting is light, fluffy, and smooth. Transfer buttercream to a piping bag fitted with a decorative tip.
  15. Assemble cupcakes: Once cupcakes are fully cooled, use a small knife or cupcake corer to remove the center from each cupcake, creating a hollow.
  16. Fill with ganache: Pipe the whipped white chocolate ganache into the hollow centers of each cupcake.
  17. Pipe frosting: Generously pipe the white chocolate buttercream frosting over each cupcake, creating a decorative swirl or design.
  18. Serve: Serve the cupcakes immediately or store in an airtight container until ready to enjoy.

Notes

  • Use high-quality white chocolate (such as Lindt or Ghirardelli) for best flavor and texture in both ganache and buttercream.
  • Ensure egg whites and buttermilk are at room temperature to help create a better batter consistency and rise.
  • Do not over-mix the batter once dry and wet ingredients are combined to ensure the cupcakes remain tender.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting and sliding.
  • The ganache must be fully cooled before whipping to achieve the fluffy texture needed for filling.
  • Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate up to four days. Bring to room temperature before serving for best texture.
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: white chocolate cupcakes, white chocolate ganache, white chocolate buttercream, cupcakes recipe, dessert, baking

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Find it online: https://yummybylina.com/white-chocolate-cupcakes-recipe/