White Chocolate Cupcakes; sweet, fluffy vanilla cupcakes swirled with a gorgeous white chocolate frosting and topped with more white chocolate!
White chocolate can be divisive.
Some love its childhood sweetness and buttery mouthfeel. Others find it far too saccharine, and too rich to enjoy. I call the latter cowards.
Only joking, kind of. White chocolate is delightful. It encompasses both the bold and the bland in just one addictive, creamy bite.
These White Chocolate Cupcakes are fantastic for lovers of white chocolate, or those who sit on the fence. They are fluffy, sweet and full of flavour. Light vanilla-scented cake, swirled with a generous cloud of white chocolate buttercream frosting. Good luck resisting.
They don’t have to be made with the highest quality white chocolate, but if you feel that way inclined, get this.
To make these White Chocolate Cupcakes, first you’ll need to preheat your oven. Once you’ve done this, line a pan with your choice of muffin cases and set aside.
Sift your flour into a large bowl, then add your sugar, margarine, eggs and vanilla. Beat these all together with a wooden spoon (if you have a food mixer, you’ll just need to use your beater attachment for a minute or so) until smooth and combined.
Spoon the mixture into the cases and top each cake with a sprinkling of white chocolate chips, use as many as you like! Then just pop your pans into the oven and bake the cupcakes until they are golden and spring back when lightly pressed. Cool these in their tins while you prepare your white chocolate buttercream frosting.
Put your butter into a large bowl and sift half of your icing sugar into it, beat this until combined and smooth (this can be tough work).
Add the other half of the sugar along with your melted chocolate and a splash of milk to help soften the icing. Beat this again until smooth, light and fluffy (if you have a food mixer, don’t be shy to turn it up high when making this buttercream, the more whipped, the better). Resist the urge to eat it straight from the bowl at this point, I understand how difficult this is!
Spoon your icing into a piping bag fitted with a star nozzle and ice a big swirl of the buttercream onto your cupcakes once they’re completely cooled and out of their tins. Alternatively, you can just spread a big blob of the icing on with a knife.
Decorate your cakes with little white chocolate sweets or decorations and serve.
By the way, if you love white chocolate, you might want to try these out later.
Scroll down for the full recipe to make these White Chocolate Cupcakes!
White Chocolate Cupcakes
White Chocolate Cupcakes; sweet, fluffy vanilla cupcakes swirled with a gorgeous white chocolate frosting and topped with more white chocolate!
Notes
BE A MAVERICK: why not add some fresh raspberries to the cupcake batter before bakingfor a tangy twist?
These White Chocolate Cupcakes will keep well for up to 4 days, preferably in an airtight container or covered cake stand. They do not need to be refrigerated unless you live in a warm climate!
Ingredients
For the cupcakes:
- 200g (13 tbsp) soft butter or margarine
- 180g (1 cup) caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 200g (1 ½ cups) self-raising flour
- Pinch of salt
- 80g (3 oz) white chocolate chips, or a chopped bar
For the white chocolate buttercream:
- 200g (13 tbsp) soft butter
- 400g (2 cups) icing sugar
- 2 tsp vanilla extract
- 170g (6 oz) white chocolate, melted and cooled
- A splash of milk (to loosen, if necessary)
Instructions
For the cupcakes:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and place 12 cupcakes or muffin cases into a 12-hole muffin tin.
- Sift your flour into a large bowl, then add your sugar, butter/margarine, eggs and vanilla. Beat these all together with a wooden spoon or electric whisk until smooth and combined.
- Spoon the mixture into the cases and top each cake with a sprinkling of white chocolate chips.
- Place your pans into the oven and bake the cupcakes for 25-30 minutes until the cakes are turning golden and spring back when lightly pressed.
- Cool these in their tins for 5-10 minutes before removing to cool completely on a wire rack.
For the white chocolate buttercream:
- Put your butter into a large bowl and sift in half of your icing sugar into it, beat this until combined and smooth.
- Add the other half of the sugar along with your melted chocolate and a splash of milk to help soften the icing. Beat this again until smooth, light and fluffy (if you have a food mixer, don’t be shy to turn it up high when making this buttercream, the more whipped, the better)
- Spoon your icing into a piping bag fitted with a star nozzle and ice a big swirl of the buttercream onto your cupcakes once they’re completely cooled and out of their tins. Alternatively, you can just spread a big blob of the icing on with a knife.
- Decorate your cakes with little white chocolate sweets or decorations and serve.
- Enjoy!
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